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Summertime Gooseberry Pie

These sour berries are delicious when cooked up in a sweet pastry
Gooseberrry Pie


Celebrate summer fruit with this bubbling, golden pie.

This recipe is courtesy of Hungry Tigress.


For the pie crust

  • 2 1/2 Cups all-purpose flour
  • 1/3 Cup powdered sugar
  • 3/4 Cups butter, cubed and refrigerated
  • 2 egg yolks

For the filling

  • 1 1/2 quarts gooseberries, topped and tailed
  • 3/4 Cups sugar
  • 1/4 Cup water
  • 3 Tablespoons demerara sugar


For the pie crust

Pulse together the flour and sugar in a food processor to combine. Add the butter and pulse 5 or 6 times, until the butter breaks up slightly and is evenly distributed.

Lightly beat together 2 egg yolks. Gradually pour the egg yolks into the dough, pulsing until the mixture begins to clump together. Add cold water if more liquid is required for the dough to come together. To check whether the dough is ready, pinch some dough between your thumb and forefinger: If it sticks together, it’s ready.

Scoop the dough into two mounds on two pieces of plastic wrap. Wrap the dough up in the plastic wrap, and carefully press into a disk shape. Make sure the plastic wrap is sealed, and place the 2 discs in the refrigerator for at least 30 minutes.

Roll out 1 disk of dough to line the base and sides of the pie pan. Refrigerate for 30 minutes.

Preheat the oven to 390 degrees F.

Remove the crust from the refrigerator. Prick the pastry several times with a fork, line with baking beads or a pie weight, and blind bake for 15 minutes, until the crust becomes golden.

Roll out the remaining disc of dough into the shape of the pie dish, place on a plate, and refrigerate.

For the filling

Place gooseberries, sugar, and water in a saucepan, and bring to a boil. Simmer for 1 minute, stirring gently. Don’t let the berries burst. When the berries lighten up, remove them with a slotted spoon.

Once all the berries have been removed, increase the heat, and boil the liquid until it has a thick, gel-like texture. Set aside to cool.

Remove the top pie crust from the refrigerator.

Add the gooseberries to the blind-baked pie crust, and pour the liquid evenly over the top.

Place the top pie crust over the gooseberries, and seal the sides carefully. Slice 2 or 3 air holes in the top. Bake for 20 minutes.

Remove the pie from the oven, and sprinkle the demerara sugar over the top. Return to the oven and bake for 5 more minutes until golden and bubbling. Let cool before serving.