Gooseberry Pie
This homemade gooseberry pie features a sweet-tart gooseberry filling in a flaky, buttery crust. An easy summer dessert made with fresh or frozen gooseberries.
Servings: 8 Serving
Calories: 376kcal
Equipment
Ingredients
- 4 cups gooseberries (1 lb)
- 1⅓ cups granulated sugar (divided)
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- ¼ teaspoon sea salt
- 1 tablespoon water
- ¼ cup tapioca pearls
- 2 pie crusts
- 2 teaspoon all-purpose flour
- 1 tablespoon whole milk
Instructions
- Remove the stems from the gooseberries, then rinse. Add gooseberries to a medium saucepan with sugar, reserving 2 teaspoons for sprinkling over the top crust. Add lemon juice, zest, salt, and water. Cook over low heat for 5 to 10 minutes, or until sugar dissolves and gooseberries begin to collapse. Transfer mixture to a bowl and allow it to cool. Once it's no longer hot, stir in tapioca pearls.
- Fit one pastry crust into a 9-inch pie plate, leaving a ½-inch overhang around the edges. Trim excess dough with kitchen shears, then sprinkle the flour over the bottom of the unbaked crust before pouring in the pie filling.
- Roll out the second crust, then cut it into ½-inch to ¾-inch strips. Weave the strips over and under one another to create a lattice pattern over the top of the pie. Trim any excess dough, then crimp the edges to seal. Brush the lattice with milk, then sprinkle with reserved sugar.
- Place the pie pan on a baking sheet to catch any drips, then cover the edges with foil or a pie shield to prevent over-browning. Bake on the middle rack of a preheated 400°F oven for 10 minutes. Reduce the oven temperature to 375°F and continue baking for 30 minutes, or until the filling is bubbling vigorously through the lattice and has thickened.
- Allow the pie to cool completely at room temperature, then refrigerate for a few hours, or until fully set. Serve with a scoop of vanilla ice cream.
Notes
- Normally, you'd let the filling rest for about 15 minutes to give the tapioca pearls time to absorb some of the liquid. However, since weaving a lattice crust typically takes 10 to 15 minutes, you can pour the filling directly into the pie shell and let the tapioca hydrate while you assemble the lattice.
- Use ripe gooseberries because they are sweeter and require less sugar.
- Don't skip the flour and tapioca. They work together to thicken the filling and help prevent a runny pie.
- Chill the dough for 10 to 15 minutes if it becomes too soft to weave. Cold dough is much easier to handle.
- You can use the leftover dough pieces to decorate the top of the pie.
- If the crust reaches your desired golden brown before the filling is done, loosely cover the pie with foil for the remaining baking time.
Nutrition
Serving: 1Servings | Calories: 376kcal | Carbohydrates: 66g | Protein: 3g | Fat: 12g | Cholesterol: 0.2mg | Sodium: 248mg | Potassium: 197mg | Fiber: 4g | Sugar: 34g
