Gooseberry Pie is a delicious and easy-to-make dessert made with rich shortcrust pastry. The pie tastes equally good hot or cold, served with whipped cream or Creme a la Vanille.
2 lb. gooseberries, trimmed and washed
6 oz. soft brown sugar
10 oz. flour
5 oz. butter
2 tablespoons sugar
2 egg yolks
8 tablespoons water
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).
In a medium-sized mixing bowl, mix together the gooseberries and sugar. Set aside.
To make the pastry, sift the flour into a medium-sized mixing bowl. Add the butter and cut it into small pieces with a table knife. Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
Stir in 1 tablespoon of the sugar, the egg yolks and 4 tablespoons of the water. Mix until a firm dough is formed. Add the remaining water if the dough is too dry. Lightly knead the dough and shape it into a ball. Wrap it in greaseproof or waxed paper and place it in the refrigerator to chill for 20 minutes.
Remove the dough from the refriger-ator and divide it into two unequal por-tions. Return the smaller portion to the refrigerator. On a floured board, using a floured rolling pin, roll out the larger piece of dough into a circle about 10- inches in diameter.
Lift the dough on the rolling pin and lay it over an 8-inch pie dish. Ease the dough into the dish and trim the edges.
Fill the pastry case with the gooseberry mixture, piling it up slightly in the middle.
Roll out the small piece of dough to a circle slightly larger than the pie dish. Lift the dough on the rolling pin and lay it over the gooseberry mixture. Trim off any excess dough. Crimp the edges with your fingers to seal the pie and make an attractive pattern. Roll out the dough trimmings and make ‘leaves’ for the top of the pie.
Sprinkle the remaining sugar over the pie.
Place the pie in the centre of the oven and bake for 40 to 45 minutes, or until the pastry is golden brown.
Remove the dish from the oven and serve the pie immediately, or allow it to cool before serving.