Gooseberry Bakewell pies

Gooseberry Bakewell pies

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(2 ratings)

Prep: 30 mins Cook: 20 mins plus chilling


Serves 8

These individual gooseberry and almond pies in crumbly pastry are good enough to give your dinner guests goose-bumps

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal539
  • fat34g
  • saturates19g
  • carbs54g
  • sugars20g
  • fibre3g
  • protein8g
  • salt0.4g
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  • cream or ice cream, to serve

For the pastry

  • 1 large egg, separated
  • 225g unsalted butter, softened but not too greasy
  • 50g white caster sugar, plus extra 25g for sprinkling
  • 350g plain flour, plus extra for dusting

For the filling

  • 50g unsalted butter, softened
  • 50g caster sugar
  • 1 large egg
  • 1 tsp almond extract
  • 50g ground almond
  • 1 tbsp plain flour
  • 300g gooseberry (medium-sized are best, 6 per pie), topped and tailed



    The size of large grapes, but with a more spherical shape, gooseberries are related to the…


  1. For the pastry, put the egg yolk, butter, sugar and ½ tsp salt in a processor and pulse until creamy and soft. Add the flour and pulse until the mix comes together in clumps, but don’t overwork it. Tip onto the work surface and squish the dough together to make a smooth disc. Wrap and chill for 30 mins.

  2. For the filling, beat the butter, sugar, egg, extract and almonds together until creamy, then fold in the flour and a pinch of salt.

  3. Line a large, flat baking sheet with parchment. Roll the pastry on a floured surface until just thicker than a £1 coin. Stamp 16 x 9cm circles using a pastry cutter, re-rolling the trimmings. Put 8 of the rounds on the sheet, allowing a little space between each one. Spoon 1 tbsp of the filling onto the middle of the rounds, flatten it out a little, then press in 6 gooseberries, pointy end up, in a flower shape.

  4. Briefly beat the egg white with a fork until frothy. Brush some of this over the remaining circles, then sit them on top of the berries, like hats – the pastry on top will fold itself over the berries as it cooks. Sprinkle with the 25g sugar and chill while you heat oven to 190C/170C fan/gas 5. Bake the pies for 35 mins or until golden. Serve warm with cream or ice cream.

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Comments, questions and tips

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Jacki McCartney
9th Jun, 2019
This pastry is ridiculous and the recipe full of errors. Waste of time and effort.
11th Jul, 2018
If you like gooseberries then these make a fabulous alternative to a basis tart or flan. We decided to make ours into a flan and nothing was taken away from it. We served it with ice cream, totally heavenly was the conclusion from everyone.
food_mart_27's picture
21st Jul, 2014
Everyone liked the combination of ingredients in these pies, however, my almond paste oozed out when the pies were baking. Will try again though as am not too sure what the problem was with them.
5th Jul, 2018
It failed to say to brush some of the egg mixture around the edge of the bottom disc and seal the lid to this to prevent the almond paste oozing out. This does need the lids to be slightly bigger tan the base disc though. It does work this way.
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