Gooseberry Pie
Gooseberry pie is a wonderfully old-fashioned dessert that transforms tart, slightly fuzzy green berries into a sweet, jammy filling nestled inside a golden, flaky crust. This recipe strikes the perfect balance between sweet and tart, creating a rich and addictive pie that's surprisingly simple to make with pantry staples. Whether you're new to cooking with gooseberries or revisiting a childhood favorite, this pie is sure to become a summer baking staple.
Equipment
- 9 inch ceramic pie dish
- Pastry cutter or food processor
- Rolling Pin
- Large mixing bowls
- Pastry brush
- Wire cooling rack
- Measuring cups and spoons
- Sharp paring knife
- Rimmed baking sheet
- Silicone Pastry Mat (optional)
Ingredients
For the Crust
- 2.5 cups all-purpose flour plus more for dusting
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup cold unsalted butter 2 sticks, cubed
- 6-8 tablespoons ice water
- 1 tablespoon apple cider vinegar
For the Filling
- 4 cups gooseberries fresh or frozen, topped and tailed
- 1.25 cups granulated sugar plus extra for topping
- 0.25 cup all-purpose flour or 3 tablespoons quick-cooking tapioca
- 0.25 teaspoon salt
- 0.25 teaspoon ground nutmeg
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 2 tablespoons unsalted butter cut into small pieces
For the Topping
- 1 large egg beaten, for egg wash
- 1 tablespoon turbinado sugar for sprinkling on top
Instructions
- Whisk flour, sugar, and salt. Cut in cold butter until coarse crumbs form. Drizzle in vinegar-infused ice water, tossing until dough holds together. Divide into two discs, wrap, and refrigerate for at least 30 minutes.
- Rinse gooseberries and trim off the stem and blossom ends. For large berries, slice in half.
- In a bowl, combine gooseberries with sugar, flour (or tapioca), salt, nutmeg, lemon zest, and lemon juice. Fold gently and let rest for 10-15 minutes.
- Preheat oven to 425°F. Roll one dough disc into a 12-inch circle. Transfer to a 9-inch pie dish, press in, and trim overhang. Chill while rolling top crust.
- Pour filling into chilled bottom crust and dot with butter. Roll out top crust, place over filling (or lattice), trim and crimp edges. Cut slits for steam.
- Brush with egg wash and sprinkle with turbinado sugar. Bake at 425°F for 20 minutes, then reduce to 350°F and bake 30-35 minutes until golden and bubbly. Cover edges with foil if browning too fast.
- Cool on a wire rack for at least 3 hours before slicing to allow filling to set. Serve at room temperature or slightly warm.
Notes
- Keep butter and water as cold as possible to ensure a flaky, tender crust.
- Do not skip the 10-15 minute resting time for the filling; it helps the thickener start absorbing the juices.
- Taste a raw gooseberry before adding sugar to adjust sweetness based on ripeness.
- Always bake this pie on a rimmed baking sheet to catch any bubbling-over fruit juice.
- Let the pie cool completely (at least 3 hours) before slicing, or the filling will run.
- To make ahead, bake and cool completely, then store loosely covered at room temperature for up to 2 days.
- For a spiced variation, add a pinch of ground ginger and cinnamon along with the nutmeg.
- If using frozen gooseberries, add an extra tablespoon of flour or tapioca to account for extra moisture.
- You can freeze the baked and cooled pie, tightly wrapped, for up to 3 months. Thaw overnight in the fridge before reheating.
- Serve with vanilla ice cream, whipped cream, or a wedge of sharp cheddar cheese for a classic pairing.
Nutrition
Serving: 1sliceCalories: 330kcalCarbohydrates: 47gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 220mgFiber: 3gSugar: 27g
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