zoom Gooseberry pie

    Save to your scrapbook

    Gooseberry pie

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Gooseberry pie

    • Preparation time: 20 minutes, plus chilling
    • Cooking time: 35 minutes
    • Total time: 55 minutes 55 minutes

    Serves: 6


    460g Cooks' Ingredients frozen shortcrust pastry sheets, defrosted
    800g gooseberries, stemmed
    150g caster sugar, plus extra for topping
    2 tbsp elderflower cordial
    2 tbsp cornflour
    1 egg, beaten


    1. Use one of the pastry sheets to line the base of an 18cm round pie dish, trimming any excess pastry from the edges; chill for 30 minutes.

    2. Meanwhile, heat ½ the gooseberries in a pan with the sugar, cordial and cornflour. Simmer for 8-10 minutes, stirring until thick and most of the berries have broken down. Remove from the heat and stir through the remaining gooseberries. Allow to cool.

    3. Preheat the oven to 200°C, gas mark 6. Spoon the gooseberry fi lling into the lined pie dish. Brush the edges of the pastry with egg, then use the remaining sheet of pastry to top the pie. Trim any excess and crimp the edges of the pastry together with a fork (keep any excess pastry wrapped in the fridge to use in another recipe). Cut a small cross through the centre of the pastry with a knife to allow the steam to escape while cooking. Brush with egg and scatter over 2 tsp sugar.

    4. Bake for 30-35 minutes, until the pastry is golden. Cool for 10 minutes before serving.

    Your recipe note

    Edit your recipe note

    Cook's tips

    • Put 150ml double cream in a bowl with 1 tbsp muscat or sweet white wine and ½ tbsp icing sugar. Whip lightly until it just holds its shape.
    • Place 250g greek yogurt in a bowl and swirl through 1 tbsp lemon curd to give a rippled effect.
    • Top scoops of vanilla ice cream with fl aked almonds that have been dry-fried in a pan until golden.


    Average user rating

    4 stars