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Gooseberry Pie

This classic old fashioned gooseberry pie slice features a flaky homemade crust and a sweet-tart gooseberry filling, making it a comforting dessert perfect for any gathering.
Print Recipe
Prep Time 1 hour 20 minutes
Cook Time 50 minutes
Total Time 2 hours 10 minutes
Servings: 8 servings
Course: Dessert, Pie
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Double Pie Crust
  • 2 1/2 cups all-purpose flour
  • 2 tsp granulated sugar
  • 1 tsp salt
  • 1 cup cold unsalted butter, cubed Must be cold for flaky texture.
  • 6 to 8 tbsp ice-cold water Add gradually until dough holds together.
For the Gooseberry Filling
  • 3 cups fresh or thawed frozen gooseberries, stemmed and washed Use 1/2 cup for crushing, 2 1/2 cups whole.
  • 1 3/4 cups granulated sugar Adjust for desired tartness.
  • 3 tbsp quick-cooking tapioca Important for thickening.
  • 1/2 tsp kosher salt
For the Top
  • 2 tbsp milk, for brushing
  • 1 tbsp coarse or raw sugar, for sprinkling

Method
 

Make the Pie Dough
  1. Whisk the flour, sugar, and salt in a large bowl. Then cut in the cold butter until the pieces are pea-sized.
  2. Sprinkle in the ice water one tablespoon at a time, tossing gently until the dough holds together when squeezed.
  3. Divide the dough in half, shape each half into a disk, wrap them well, and refrigerate for 30 minutes.
Preheat the Oven
  1. Heat the oven to 350°F. Place one rack in the middle and one on the bottom.
  2. Line a baking sheet with foil and set it on the bottom rack to catch any drips.
Fit the Bottom Crust
  1. Roll one disk of dough into a 12-inch circle. Carefully fit it into a 9-inch pie plate, letting the edge hang over slightly.
  2. Place the pie plate in the refrigerator while you make the filling.
Cook the Gooseberry Filling
  1. In a medium saucepan, crush 1/2 cup of the gooseberries with a fork or potato masher.
  2. Stir in the sugar, tapioca, and salt, then cook the mixture over medium heat, stirring until it comes to a boil.
  3. Boil for 2 minutes, then remove from heat and stir in the remaining 2 1/2 cups whole berries.
Assemble the Pie
  1. Pour the filling into the chilled crust. Roll the second disk into a 12-inch circle and place it over the top.
  2. Trim the edges, fold them under, and crimp as desired. Cut 6 steam slits in the top.
Finish, Bake, and Cool
  1. Brush the top crust with milk and sprinkle it with coarse sugar.
  2. Bake on the middle rack for 35 to 45 minutes, or until the crust is golden brown and filling bubbles through the slits.
  3. Cool the pie on a wire rack for at least 20 minutes before slicing.

Notes

This pie is best served warm or at room temperature. It pairs nicely with vanilla ice cream or whipped cream.