1 / 4 cup sugar (60 ml)
1 pinch nutmeg
2 cups blueberries (500 ml)
2 tablespoons semolina (or couscous or tapioca) to absorb the juices.
Cover dough on bottom of a pie plate, sprinkle with sugar and nutmeg. Add blueberries and semolina. Cover with another crust or dough strips intertwined. Bake for 40 minutes in an oven at 425 ° F. (220°C.)