Blueberry Pie – The Joy of Cooking Milhouse
“Lisa on Ice” season 6, episode 8
If there’s one thing I’ve learned from watching The Simpsons, it’s that if you tell Homer he can’t eat something, he’ll definitely eat it. This includes whole cakes and whole cakes like Marge’s homemade blueberry pie. I know I say this a lot, but poor Marge.
This episode pits Bart and Lisa face-to-face in a rivalry between hockey and brothers. Apparently people play hockey in Springfield? Including Bart and all the other guys? And Apu’s coaches? Sure! Lisa turns out to be a natural goalkeeper and plays for Bart’s rival team. She is better than the athlete Bart and becomes the alpha at home and at school, creating an intense rivalry.
Things come to a head when children attack each other with rotating limbs. Marge just put a beautiful cake on the stove and is going to break the fight, telling Homer not to eat the cake. So Homer goes straight to the cake chewing like Pac-Man and runs headlong into the stove hood. He quickly picks up, picks up the cake and eats it all.
Bart and Lisa place their crack in the ice, reminiscing about the special moments they spent together as (adorable) toddlers and hugging each other at the goal line (also adorable).
There is another meal moment that I just need to point out since it’s one of my favorite quotes from Homer: “I ordered ketchup! I’m eating salad here!”
on foot. While Marge doesn’t specify what kind of cake it is, in my eyes it’s clearly a blueberry pie with a lattice crust. So here you have it, a classic blueberry cake with a lattice crust. It is so good in a simple way and can be made with frozen berries at any time of the year. Serve with whipped cream or eat standing up on the stove.
Blueberrycake Serve 8 or 1 Homer 1 cake
dough recipe for a double-crusted, divided and cold cake8 cups frozen blueberries1 cup sugar, plus extra to sprinkle 6 tablespoons cornstarch2 tablespoons butter, diced3 tablespoons lemon juice1/2 teaspoon lemon zest1/4 teaspoon cinnamon1/4 teaspoon salt1 beaten egg with 1 teaspoon water
- Preheat oven to 425°F. Line a baking sheet bordered with aluminum foil.
- Spread half of the cake dough to make the bottom crust. Line a deep cake pan and place it in the freezer.
- Add the berries, sugar, cornstarch, butter, lemon juice, zest, cinnamon and salt to a large pot. Cook over medium heat, stirring often, until the butter melts, the berries thaw, and the filling has thickened. Remove from heat to cool a little.
- Roll up the remaining bark to make the upper lattice. Cut into wide strips and paint with the washed egg. Sprinkle generously with sugar.
- Add the warm but not hot filling to the frozen crust. Paint the edges of the bark with the washed egg.
- Fill with the lattice strips, placing 3 or 4 going in one direction and 3 or 4 going in the opposite direction to make a grid pattern. Press the end of the reticular cortex into the lower cortex to seal.
- Trim the excess, leaving at least 1/2 inch of overhang. Pinch between your fingers to crimp the edges.
- Place the cake on the prepared baking sheet and bake in the bottom half of the oven for 15 minutes. Lower the heat to 350°F and bake for about 45 more minutes, until the crust is well browned and the filling is bubbly. Cover the edges with aluminum foil if they become too brown.
- Let cool for at least 4 hours so that the filling can be fully configured. Or eat it all immediately against your wife’s wishes.