When gooseberries are in season, make fresh gooseberry pie. Holiday memories included.

English holiday memories

And the weather helps here, too… It’s been pouring cats and dogs the past few days. But the true reason (if any needed) for this pie is that the supermarket was stocking fresh, lovely large red gooseberries. So I’ve been reading up on “how to make a pie” – the double-crust gooseberry variant seems to have that extra tendency to produce soggy bottoms – and I really was making sure I had all my bases covered. It’s a lot more economical to get your berries from the garden.

Well, I think I pulled it off this time! The gooseberries were ripe enough to be soft without cooking in the pie. I covered them with a thickened jam mixture, then baked the pie really hot, but just until the filling started to bubble. Crust is perfect, filling is not too runny. And the taste – ah, gooseberries, they are that perfect sweet-sour-fruity combination. And even a soggy berry pie will taste super, bottom an’ all ;-)

Standard English shortcrust pastry

Put the margarine, salt and a third of the flour into a mixing bowl and cream together with a fork. Stir in the remaining flour, work it into flakes with the fork, then knead on a floured surface (I use a “silpat”, a silicon mat) until it becomes smooth. Divide in two pieces, one slightly smaller than the other. Start rolling out the larger one, using a piece of waxed paper on top; roll into a larger circle than the pie plate. Turn the whole upside down and remove the silpat. Line the pie plate, leave edges to stick over the rim.
Brush with egg white – this is the secret anti soggy-bottom ingredient – and put in the fridge.

Roll out the other pastry into a circle large enough to make a lid; fold double and cut three or four slits into the folded edge to make steam openings – this goes into the fridge as well if space permits.

Thicken the mixture before filling

Start off topping and tailing the berries. Set them aside. Next, prepare a mix of sugar, flour and cornstarch, add a pinch of cinnamon. Add margarine and cook over medium heat, stirring constantly, until the mixture thickens and boils.
Add the gooseberry jam – I used half a jar of my mother’s glorious berry & banana jam – but I guess crushed or cut-up berries would do the trick too. Reduce heat and simmer for 5 minutes more, dissolving the jam, keep stirring. Then remove from heat altogether and add the main event: the gooseberries. Stir carefully and pour into the pie plate.
Put on the folded flap of pastry, quickly turn back the other half and seal the two edges together by slightly pressing with the thumb. Run a knife along the rim to remove excess dough. Now notch or crimp the edge with a fork. Brush the lid with egg white. Make sure excess moisture can escape through the slits in the top.

Baking the pie

Put the pie plate onto a sheet of baking paper – when it goes off and leaks, as it will, it won’t be such a mess. Bake in a hot pre-heated oven, 220°C, for about 15 minutes, then let the heat go to about 180°C and bake for 15 minutes longer. About this time, the berries will start to burst, and the cooking juice will start to cause trouble. At this stage, when the crust is golden brown, the pie is done. Leave to cool in the oven for some 5 minutes more. Best to let cool overnight in the fridge before cutting.
The taste of the fresh berries is all there, and is absolutely gorgeous. I think it’s awesome with tea, or just serve as a dessert.