Ingredients:

  • 250g all-purpose flour, plus extra for dusting
  • 125g unsalted butter, chilled and cubed
  • Pinch of salt
  • 50g granulated sugar
  • 4-6 tablespoons ice water
  • 1 large egg, beaten
  • 1 tbsp milk
  • 1 tbsp granulated sugar
  • 700g fresh or frozen gooseberries, topped and tailed
  • 150g granulated sugar
  • 2 tablespoons all-purpose flour or cornstarch
  • 1 tablespoon lemon juice
  • 1/4 teaspoon ground cinnamon
  • 2 tbsp unsalted butter, cut into small pieces
  • 1/4 of pie dough that has been rolled out.

Instructions:

  1. Make the Pastry: Combine flour, butter, sugar, and salt in a food processor (or by hand). Pulse/rub until the mixture resembles coarse crumbs. Gradually add ice water until the dough comes together. Form into a disc, wrap in plastic wrap, and chill for at least 30 minutes.
  2. Prepare the Filling: In a large bowl, combine gooseberries, sugar, flour (or cornstarch), lemon juice, and cinnamon (if using). Gently toss to coat.
  3. Roll Out the Dough: On a lightly floured surface, roll out half of the dough into a circle slightly larger than the pie dish. Carefully transfer the dough to the dish and trim the edges, leaving an overhang. Crimp or flute the edges for decoration. Roll out the other 1/4 of dough to use as strips for lattice topping.
  4. Assemble the Pie: Pour the gooseberry filling into the pie crust. Dot the top with small pieces of butter.
  5. Add Top Crust: Make the lattice pie topping with your rolled out dough, then egg wash and sprinkle sugar.
  6. Bake the Pie: Bake in a preheated oven (190°C/375°F/Gas Mark 5) for 45-55 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with foil.
  7. Cool and Serve: Let the pie cool completely on a wire rack before slicing and serving.