The Joy of Cooking Milhouse

“Lisa on Ice” season 6, episode 8

If there’s anything I’ve learned from watching The Simpsons, it’s that if you tell Homer he can’t eat something he will most definitely eat it. This includes entire cakes and whole pies like Marge’s homemade blueberry pie. I know I say this a lot, but poor Marge.

This episode pits Bart and Lisa head-to-head in a hockey/sibling rivalry. Apparently people play hockey in Springfield? Including Bart and all of the other boys? And Apu coaches? Sure! Lisa turns out to be a natural goalie and plays for Bart’s rival team. She’s better than jock Bart and turns into the alpha at home and at school, creating an intense rivalry.

Things come to a head when the kids go at each other with whirling limbs. Marge has just set a beautiful looking pie on the stovetop and goes to break up the fight, telling Homer not to eat the pie. So Homer goes straight for the pie chomping like Pac-Man and runs head-first into the stove hood. He quickly collects himself, picks up the pie, and eats the entire thing.

Bart and Lisa settle their rift on the ice, remembering the special moments they spent together as little kids (adorable) and embracing at the goal line (also adorable).

There’s one other food moment I just need to point out since it’s one of my favorite Homer quotes: “I asked for ketchup! I’m eatin’ salad here!”

On to pie. While Marge doesn’t specify what kind of pie it is, to my eye it is clearly a blueberry pie with a lattice crust. So here you have it, a classic blueberry pie with a lattice crust. It’s so good in a simple way and can be made with frozen berries any time of year. Serve with whipped cream or eat standing up at the stove.

Blueberry Pie
Serves 8 or 1 Homer

1 recipe pie dough for a double crust pie, divided and chilled
8 cups frozen blueberries
1 cup sugar, plus extra for sprinkling
6 tablespoons cornstarch
2 tablespoons butter, cubed
3 tablespoons lemon juice
1/2 teaspoon lemon zest
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 egg beaten with 1 teaspoon water

  1. Preheat the oven to 425°F. Line a rimmed baking sheet with foil.
  2. Roll out half of the pie dough to make the bottom crust. Line a deep-dish pie pan and place in the freezer.
  3. 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 is melted, the berries are defrosted, and the filling has thickened. Remove from the heat to cool a bit.
  4. Roll the remaining crust out to make the lattice top. Cut into wide strips and paint with the egg wash. Sprinkle generously with sugar.
  5. Add the warm but not hot filling to the frozen crust. Paint the edges of the crust with the egg wash.
  6. Top with the strips of lattice, placing 3 or 4 going one way and 3 or 4 going the opposite way to make a grid pattern. Press the end of the lattice crust into the bottom crust to seal.
  7. Trim the excess, leaving at least 1/2 an inch of overhang. Pinch between your fingers to crimp the edges.
  8. Place the pie on the prepared baking sheet and bake in the bottom half of the oven for 15 minutes. Turn down the heat to 350°F and bake for about 45 more minutes, until the crust is nicely browned and the filling is bubbly. Cover the edges with foil if they get too brown.
  9. Let cool for at least 4 hours so the filling can completely set up. Or eat it all immediately against your wife’s wishes.
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