Gooseberry pie

Gooseberry pie

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 50 mins Plus chilling

Skill level

Moderately easy

Servings

Serves 6

As this classic British pie is so simple, it's worth making your own pastry. Served warm, all it needs is a drizzle of custard or a scoop of ice cream

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
548
protein
7g
carbs
88g
fat
21g
saturates
12g
fibre
5g
sugar
54g
salt
0.03g

Ingredients

  • 250g unsalted butter, softened
  • 140g icing sugar
  • 5 egg yolks
  • 500g plain flour, plus extra for dusting

For the filling

  • 900g gooseberries
  • about 200g/8oz caster sugar, plus extra for sprinkling
  • 2 tbsp port (optional)

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. To make the pastry, mix the butter and icing sugar together in a bowl, then tip in 4 egg yolks. Add the flour and mix it all together with your fingers until you get a crumbly texture like damp breadcrumbs. Work in 1-2 tbsp water until the pastry just comes together, then divide it in half and roll it into 2 balls. This will make double the amount you need, so freeze half for another time. Lay the ball you are using on a floured surface, flatten it out with your hands, wrap the dough in cling film and chill for at least 30 mins.
  2. For the filling, tip the fruit, sugar and Port, if using, or a splash of water into a saucepan and simmer everything for about 10 mins until the fruit is soft. Taste for sweetness, adding more sugar if you think it needs it. Pour the fruit into a pie dish about 25cm wide and 5cm deep.
  3. Heat oven to 190C/170C fan/gas 5. Roll the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish. Cut a thin strip of pastry to stick onto the lip of the pie dish – this doesn’t have to be one continuous piece. Stick it on with a little water, then moisten the strip with more water and place the pastry lid on top. Press down firmly, trim off any excess pastry and crimp. Make a hole in the middle of the lid, brush the top with the remaining egg yolk and sprinkle over some caster sugar. You should have enough pastry trimmings left over to make some artistic leaves to decorate your pie, if you like. Bake for 30 mins or until the top is golden brown. Leave the pie to relax a little, then serve it with custard or vanilla ice cream.

Recipe from Good Food magazine, June 2010

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
lizleicester's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This used my entire (tiny) gooseberry crop in this fabulous pie. The pastry

tinpanalley's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Yes I agree it is an expensive pastry but well worth that little bit of extra effort and cost.It was absolutley delicious and adding the port made it more special I made it for all the family and everyone wanted more the gosseberries were out of the garden and the eggs from our sons chickens so for me it was the perfect recipe.Yes we all know how to make everyday pastry but sometimes we just need that extra push to make it even better.Thankyou.

metalpetal1's picture

Sorry but this is an expensive pastry recipe, how come a recipe like this appears on a food website? A gooseberry pie is a no-brainer and anyone who needs to follow a pastry recipe should be shown the way to a basic one, because anyone can cook gooseberries.

Questions

Tips