The Best Gooseberry Pie

A close-up slice of freshly baked Gooseberry Pie on a white plate, featuring a golden, flaky crust with a slightly crimped edge. The filling is bursting with whole, juicy gooseberries in vibrant red and green hues, coated in a glossy, sweet-tart syrup. The warm lighting enhances the textures, creating a cozy and inviting dessert presentation.

This perfectly balanced Gooseberry Pie features a sweet-tart filling enclosed in a flaky, buttery crust. The unique flavor of gooseberries creates a refreshing summer dessert that's sure to impress!

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Course: Baked Goods, Dessert

Cuisine: American, British, European

Keyword: berry pie, fruit pie, gooseberry pie, homemade gooseberry pie, summer pie, tart gooseberries

Prep Time: 30

Cook Time: 55

Total Time: 1 25

Servings: slices

Calories: 320kcal

Cost: $13

Equipment

9-inch pie dish (Glass or ceramic works best)
Rolling pin (For rolling out the pie dough)
Large mixing bowl (For preparing the filling)
Pastry cutter (Food processor can be substituted)
Baking sheet (To catch any overflow during baking)
Wire cooling rack (For proper cooling)
Pastry brush (For applying egg wash)

Ingredients

2½ cups all-purpose flour - Spooned and leveled for accuracy
1 teaspoon salt - Regular table salt works best
1 tablespoon granulated sugar - For the pie crust
1 cup cold unsalted butter - Very cold and cut into ½-inch cubes
¼ to ½ cup ice water - Add gradually, you may not need it all
4 cups fresh gooseberries - Stems and tails removed (about 1½ pounds)
1 to 1¼ cups granulated sugar - For the filling (adjust based on berry tartness)
¼ cup cornstarch - For thickening the filling
2 tablespoons lemon juice - Freshly squeezed for best flavor
1 teaspoon vanilla extract - Pure, not imitation
¼ teaspoon salt - For the filling
1 tablespoon butter - Cut into small pieces for dotting the filling
1 egg - Beaten with 1 tablespoon water for egg wash
1 tablespoon coarse sugar for sprinkling - For sprinkling on top, turbinado or sanding sugar works well

Instructions

In a large bowl, whisk together flour, salt, and sugar.
Using a pastry cutter or food processor, cut the cold butter into the flour mixture until it resembles coarse crumbs with some pea-sized pieces remaining.
Drizzle in ice water, 1 tablespoon at a time, mixing gently after each addition until the dough begins to come together.
Divide the dough into two equal portions and shape each into a disk. Wrap in plastic wrap and refrigerate for at least 1 hour.
Rinse gooseberries thoroughly and remove any stems or tails. Cut large berries in half if desired.
In a large bowl, gently toss the gooseberries with sugar, cornstarch, lemon juice, vanilla extract, and salt until evenly coated.
Allow the mixture to sit for about 15 minutes to draw out juices and dissolve sugar.
Preheat oven to 425°F (220°C) and position a rack in the lower third of the oven.
On a floured surface, roll out one disk of dough to a 12-inch circle and transfer to a 9-inch pie dish.
Pour the gooseberry filling into the crust, including accumulated juices. Dot the top with small butter pieces.
Roll out the second disk of dough for the top crust. Either cover completely (cutting vents), create a lattice pattern, or use decorative cutouts.
Trim excess dough, fold edges under, and crimp decoratively.
Brush the top crust with beaten egg and sprinkle with coarse sugar if desired.
Place the pie on a baking sheet and bake at 425°F for 20 minutes. Then reduce temperature to 375°F (190°C) and continue baking for 35-40 minutes, until golden brown and bubbling.
Allow the pie to cool on a wire rack for at least 2 hours before slicing.

Notes

For best results, let the pie cool completely before slicing to allow the filling to set properly.
Frozen gooseberries can be substituted. Thaw and drain before using.

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