Gooseberry Pie recipe

Jada Parker

This Gooseberry Pie recipe is the perfect blend of tangy and sweet. With a flaky, buttery crust and a luscious filling, it’s a crowd-pleasing dessert that’s surprisingly easy to make. Follow this step-by-step guide for a pie that’s as beautiful as it is delicious.

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Prep Time 30

Cook Time 50

Total Time 1 20

Course Dessert

Cuisine American

Servings 8 servings

Calories 320 kcal

Ingredients

For the Filling

4 cups fresh or frozen gooseberries thawed if frozen
1 cup granulated sugar adjust to taste
3 tablespoons cornstarch or all-purpose flour
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter cubed
Optional: 1 teaspoon cinnamon or ½ teaspoon nutmeg

For the Pie Crust

2 ½ cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter cold and cubed
6-8 tablespoons ice water

For the Topping

1 egg beaten (for egg wash)
1 tablespoon sugar optional, for sprinkling

Instructions

Prepare the Filling

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.

Make the Pie Crust

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.

Assemble the Pie

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

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.

Notes

Use fully ripened gooseberries for a sweeter flavor.
Store leftovers in the fridge for up to a week or freeze for up to 3 months.
Serve warm with vanilla ice cream or whipped cream.

Keyword easy pie recipe, Gooseberry Pie, homemade pie, summer dessert, tangy dessert