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A freshly baked homemade gooseberry pie with a golden lattice crust, a juicy berry filling, and a slice served on a plate with fresh gooseberries.
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Gooseberry Pie

This homemade gooseberry pie is a perfect balance of tart and sweet flavors, wrapped in a flaky, buttery crust. Made with fresh gooseberries, a hint of sugar, and a golden-brown crust, this pie is a delightful treat for any occasion. Serve it warm with vanilla ice cream or whipped cream for an extra indulgent experience.
Prep Time20 minutes
Cook Time45 minutes
Resting Time2 hours
Total Time3 hours 5 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 350kcal
Cost: $5

Equipment

  • 1 Pie Dish – Standard 9-inch pie pan
  • 1 Rolling Pin – For rolling out the crust
  • 1 Mixing Bowl – To prepare the filling
  • 1 Pastry Brush – For applying egg wash
  • 1 Baking Sheet – To prevent spills and ensure even baking

Ingredients

For the Pie Crust:

  • 2 ½ cups all-purpose flour
  • 1 cup unsalted butter, cold and cubed
  • ½ teaspoon salt
  • 6 tablespoons ice water

For the Gooseberry Filling:

  • 3 cups fresh gooseberries, washed and trimmed
  • ¾ cup granulated sugar (adjust to taste)
  • 2 tablespoons cornstarch (for thickening)
  • 1 tablespoon lemon juice
  • ½ teaspoon cinnamon (optional)
  • ¼ teaspoon nutmeg (optional)

For the Topping:

  • 1 egg yolk (for egg wash)
  • 1 tablespoon milk (for egg wash)

Instructions

  • Step 1: Prepare the Pie Crust
    1. In a mixing bowl, combine flour and salt.
    2. Cut in the cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
    3. Gradually add ice water, one tablespoon at a time, mixing until the dough comes together.
    1. Divide the dough into two discs, wrap in plastic, and chill for at least 30 minutes.
  • Step 2: Make the Gooseberry Filling
    1. In a mixing bowl, combine gooseberries, sugar, cornstarch, lemon juice, cinnamon, and nutmeg.
    2. Stir well and let sit for 10 minutes to allow the juices to release.
  • Step 3: Assemble the Pie
    1. Preheat oven to 425°F (220°C).
    2. Roll out one disc of dough on a floured surface and fit it into a 9-inch pie dish.
    3. Pour the gooseberry filling into the crust, spreading it evenly.
    4. Roll out the second disc and place it over the filling, sealing the edges and crimping as desired.
    5. Cut small slits in the top crust for ventilation.
    6. Brush the crust with an egg wash made from beaten egg yolk and milk.
  • Step 4: Bake the Pie
    1. Place the pie on a baking sheet and bake at 425°F (220°C) for 15 minutes.
    2. Reduce heat to 375°F (190°C) and bake for another 30 minutes until the crust is golden brown and the filling is bubbling.
    3. Remove from oven and let the pie cool for at least 2 hours before slicing.

Notes

  • If using frozen gooseberries, thaw and drain excess liquid before using.
  • For a crumb topping, replace the top crust with a mixture of butter, flour, and brown sugar.
  • Store leftovers in the refrigerator for up to 4 days or freeze for up to 3 months.