"Feeling Blue" Berry Pie

It all starts here:

A friend in New York has COVID--mild, she says, and I lie awake hoping she has an oxymeter--which you can get online for less than 35 euros, and which, if you have any symptoms, you should have. Tells you how your lungs are doing before you suspect things are going south. Which I hope they aren't, as I mix and roll out the dough--same recipe as yesterday's for star-studded apple pie. The round hunk above is half the dough, and you roll from the middle out, going in all directions, until you have something big enough to fit your pie plate, which should be around 9 inches wide (23 centimeters).
Berries do better with citrus than spices. So pour your 500-gram container of blueberries (around 3.5 cups) into a big bowl and add a cup of sugar--raw sugar is best, but any will do. In a pinch you could use maple syrup. Add the juice of one whole lemon and dot with a bit of RAMA (or butter):

You can see the raw sugar and a bit of the RAMA. Possibly I should have added a tablespoon or two of flour, but the sugar may caramelize more this way. As COVID spreads, as mail servers crash, as ZOOM flickers, as the bad guy gets more orange, LET THEM EAT PIE!

Finished Product

 Yeah, probably should have thrown in some flour with the berries: 

But this did taste good.