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Gooseberry Pie Recipe

Gooseberry Pie Recipe

Learn how to make the best homemade gooseberry pie with this easy baking recipe! Perfectly balanced sweet-tart filling encased in buttery, flaky pastry. This foolproof recipe transforms seasonal gooseberries into a showstopping dessert that's sure to impress at any gathering.
Difficulty:
Intermediate
Prep Time:
45 mins
Cook Time:
50 mins
Serves:
1 pie (8 slices)
An overhead shot of a golden-brown gooseberry pie with a beautifully latticed top crust, revealing glimpses of the vibrant green-pink filling bubbling through the gaps. Captured in soft natural light, the pie rests on a weathered wooden board with a vintage silver server nearby. The crust shows a perfect sugary sparkle and caramelized edges, while a small portion has been cut to reveal the jewel-toned gooseberry filling with its glossy, slightly translucent texture. Fresh gooseberries and a sprig of mint are scattered artfully around the pie, creating a contrast between the rustic baked good and its fresh ingredients. A dusting of powdered sugar catches the light, highlighting the textural details of the hand-crimped edges.

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">150g cold unsalted butter, cubed</li><li class="ingredients-single-item">1 tbsp caster sugar</li><li class="ingredients-single-item">¼ tsp salt</li><li class="ingredients-single-item">1 large egg, beaten</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">750g gooseberries, topped and tailed</li><li class="ingredients-single-item">150g caster sugar (adjust according to tartness of berries)</li><li class="ingredients-single-item">3 tbsp cornflour (cornstarch)</li><li class="ingredients-single-item">Zest and juice of 1 lemon</li><li class="ingredients-single-item">½ tsp ground ginger</li><li class="ingredients-single-item">¼ tsp ground cinnamon</li><li class="ingredients-single-item">For the finish:</li><li class="ingredients-single-item">1 egg, beaten with 1 tbsp milk (egg wash)</li><li class="ingredients-single-item">2 tbsp demerara sugar</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Food processor (optional)</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Baking sheet</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. Place the flour, salt, and sugar in a large bowl or food processor. Add the cold cubed butter and rub it into the flour using your fingertips (or pulse in the processor) until the mixture resembles fine breadcrumbs. Cold butter creates pockets of steam during baking, resulting in those desirable flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the beaten egg and gradually introduce just enough ice-cold water to bring the dough together into a soft but not sticky ball. The cold temperature prevents the butter from melting prematurely, which is crucial for a flaky texture. Divide the dough into two portions – about ⅔ for the base and ⅓ for the top. Flatten each into a disc, wrap in cling film, and chill for at least 30 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, prepare your gooseberries. After topping and tailing them (removing the small stem and flower remnants from each end), place them in a large bowl. Add the sugar, cornflour, lemon zest and juice, ginger, and cinnamon. Toss gently to coat the berries evenly, being careful not to crush them. The cornflour will thicken the juices during baking, preventing a soggy bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Preheat your oven to 190°C (170°C fan/375°F/Gas 5) and place a baking sheet inside to heat up. Roll out the larger piece of pastry on a lightly floured surface to about 3-4mm thickness, creating a circle large enough to line your pie dish with some overhang. Rolling from the center outwards in different directions helps maintain an even thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully lift the pastry using your rolling pin and drape it over your pie dish. Gently press it into the corners without stretching the dough (stretching leads to shrinkage). Leave the excess hanging over the edges. Prick the base with a fork several times, then line with baking parchment and fill with pie weights or dried beans. Blind bake for 15 minutes, then remove the weights and parchment and bake for another 5 minutes until the base looks dry but not colored.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the base is blind baking, roll out the remaining pastry for the top. For a simple topping, roll to a circle slightly larger than the pie dish. For a lattice pattern, roll into a rectangle and cut into even strips about 2cm wide. The thickness should be consistent with the base, around 3-4mm.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Remove the blind-baked base from the oven and spoon in the gooseberry filling, creating a slight mound in the center. If making a full lid, place it over the filling, trim any excess pastry from both layers, and crimp the edges together using your fingers or a fork to seal. Cut a few steam vents in the top. For a lattice top, lay strips in one direction first, then weave perpendicular strips through them, trimming and crimping the edges as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Brush the pastry top with egg wash, being careful not to let it pool in the crimped edges. Sprinkle with demerara sugar for a beautiful sparkle and extra crunch. This crystallized sugar won't dissolve during baking and adds a wonderful textural contrast to the soft filling.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place the pie on the preheated baking sheet (this helps cook the bottom of the pie properly) and bake for 45-50 minutes until the pastry is golden brown and the filling is bubbling. If the edges start to brown too quickly, cover them loosely with foil. You'll know it's done when you can see the filling bubbling vigorously through the vents or lattice – this ensures the cornflour has activated and thickened the juices.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the pie to cool for at least 2 hours before slicing – this cooling period is crucial as it allows the filling to set properly. Rushing this step will result in a runny filling that doesn't hold its shape when served. Enjoy warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of thick cream. The pie will keep for 2-3 days covered at room temperature, though the pastry will soften somewhat over time.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Gooseberry Pie Recipe?

The key ingredients include gooseberries, plain flour, cold unsalted butter, caster sugar, eggs, cornflour, lemon, ground ginger, and cinnamon. The pastry requires flour, butter, sugar, salt, egg and ice water, while the filling combines gooseberries with sugar and spices.

How to cook Gooseberry Pie Recipe at home?

Learn how to cook Gooseberry Pie Recipe by first making a buttery pastry, blind baking the base, then preparing gooseberries with sugar, cornflour and spices. Fill the pie case, add a decorative top crust or lattice, brush with egg wash, sprinkle with demerara sugar, and bake until golden and bubbling. Allow to cool before serving for best results.

Can I use frozen gooseberries instead of fresh ones?

Yes, frozen gooseberries work well in pie recipes. Don't thaw them before mixing with the sugar and cornflour – add them frozen to the filling mixture. You may need to increase the cornflour slightly (add an extra tablespoon) and extend the baking time by 5-10 minutes to account for the extra moisture.

Why is my gooseberry pie filling too runny?

Runny filling typically occurs when there's insufficient thickener or cooling time. Ensure you're using enough cornflour (3-4 tbsp for 750g berries), that the filling bubbles vigorously while baking (activating the thickener), and most importantly, allow the pie to cool completely (at least 2 hours) before slicing.

What can I serve with traditional British fruit pies?

Traditional British fruit pies pair beautifully with proper custard, thick pouring cream, clotted cream, or vanilla ice cream. For gooseberry pie specifically, the tartness works wonderfully with a drizzle of honey or a sprinkle of icing sugar to balance the flavours if needed.

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My family demolished it in minutes, and I've already had requests to make it again.", "name": "Perfectly Balanced", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "François Leblanc", "datePublished": "2024-04-22", "reviewBody": "This was my first time making a lattice crust and the instructions were so clear. The gooseberry filling was divine - not too sweet, allowing the natural tartness of the berries to shine through. Served it with crème fraîche for a special dinner.", "name": "Stunning First Attempt", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Margot Schneider", "datePublished": "2024-04-18", "reviewBody": "Worth hunting down gooseberries at the farmers market! The blind baking step is crucial - no soggy bottom here! The hint of ginger and cinnamon complemented the gooseberries perfectly without overpowering them.", "name": "Seasonal Perfection", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Ahmed Kazemi", "datePublished": "2024-04-15", "reviewBody": "My British grandmother would absolutely approve of this pie! The pastry was the flakiest I've ever made, and the detailed instructions about keeping everything cold really made a difference. Delicious with vanilla ice cream!", "name": "Grandmother Approved", "reviewRating": { "@type": "Rating", "ratingValue": "5" } }, { "@type": "Review", "author": "Sofia Rodriguez", "datePublished": "2024-04-12", "reviewBody": "I've never been a big pie fan but this converted me! The demerara sugar on top added such a nice crunch, and the gooseberry filling was perfectly set after cooling - not too runny, not too firm. A true summer showstopper!", "name": "Converted a Pie-Skeptic", "reviewRating": { "@type": "Rating", "ratingValue": "5" } } ], "url": "https://www.whatsbaking.co/recipes/gooseberry-pie-recipe" }
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