Ingredients
Scale
- 2½ cups all-purpose flour (spooned and leveled for accuracy)
- 1 teaspoon salt (regular table salt works best)
- 1 tablespoon granulated sugar (for the pie crust)
- 1 cup cold unsalted butter (cut into ½-inch cubes and very cold)
- ¼ to ½ cup ice water (added gradually, you may not need it all)
- 4 cups fresh gooseberries (stems and tails removed, about 1½ pounds)
- 1 to 1¼ cups granulated sugar (for the filling, adjust based on berry tartness)
- ¼ cup cornstarch (for thickening the filling)
- 2 tablespoons lemon juice (freshly squeezed is best)
- 1 teaspoon vanilla extract (pure, not imitation)
- ¼ teaspoon salt (for the filling)
- 1 tablespoon butter (cut into small pieces for dotting the filling)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- 1 tablespoon coarse sugar (for sprinkling, turbinado or sanding sugar works well)
Instructions
- Whisk together flour, salt, and sugar in a bowl.
- Cut cold butter into the flour mixture until it resembles coarse crumbs.
- Gradually add ice water until the dough holds shape; chill for at least 1 hour.
- Prepare gooseberries by rinsing and removing stems/tails; cut large berries in half.
- Combine gooseberries with sugar, cornstarch, lemon juice, vanilla extract, and salt in a bowl.
- Preheat the oven to 425°F (220°C).
- Roll out one disk of dough for the bottom crust and place in a 9-inch pie dish.
- Add the gooseberry filling and dot with butter; roll out the top crust and cover the pie.
- Crimp the edges and apply egg wash and coarse sugar.
- Bake for 20 minutes, reduce temperature to 375°F (190°C), and bake for another 35-40 minutes.
- Let the pie cool for at least 2 hours before serving.
Notes
Ensure your butter is very cold for a flakier crust.
Adjust sugar based on the tartness of the gooseberries for better flavor balance.
Allow cooling to enable easier slicing and prevent the filling from running.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 280
- Sugar: 12
- Sodium: 200
- Fat: 16
- Saturated Fat: 10
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 2
- Protein: 3
- Cholesterol: 50