Wash and clean the gooseberries. Remove stems and dried flowers.

In a large bowl, toss gooseberries with sugar, cornstarch, and lemon juice. Let the mixture rest for 10 minutes to release juices.

Combine flour and salt in a mixing bowl. Add cold butter and cut it into the flour using a pastry cutter until the mixture resembles coarse crumbs.

Gradually add ice water, mixing until the dough forms a ball. Divide into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the oven to 375°F (190°C).

Roll out one dough disc and place it in a greased pie dish. Trim excess dough.

Pour the gooseberry filling into the crust and dot with butter.

Roll out the second disc and cover the pie with a lattice or full top crust. Seal and crimp the edges.

Brush with egg wash and sprinkle with sugar if desired.

Bake for 45-50 minutes or until the crust is golden brown and the filling is bubbling.

Let the pie cool for 2 hours to allow the filling to set.