Gooseberry pie
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
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 50 mins
Plus chilling
- 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.
- 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.
- 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.
Per serving
548 kcalories, protein 7g, carbohydrate 88g, fat 21 g, saturated fat 12g, fibre 5g, sugar 54g, salt 0.03 g
Recipe from Good Food magazine, June 2010.
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http://www.bbcgoodfood.com/recipes/531670/
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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)
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ratings
Difficulty and servings
Serves 6
Preparation and cooking times
Prep 30 mins
Cook 50 mins
Plus chillingIngredients
- 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)
Per serving
548 kcalories, protein 7g, carbohydrate 88g, fat 21 g, saturated fat 12g, fibre 5g, sugar 54g, salt 0.03 g
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23 June 2011
Claire commented on this recipe
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15 July 2012
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