Gooseberry Pie

    1 hour 5 min

    This recipe is simple: I didn't include a pastry recipe because the frozen pastry you can buy in the shops is just as good! The gooseberries are cooked with sugar and a bit of cornflour for thickening.

    152 people made this

    Serves: 16 

    • 450g (16 oz) fresh gooseberries
    • 400g (14 oz) caster sugar
    • 3 tablespoons cornflour
    • 1/2 teaspoon salt
    • shop-bought shortcrust pastry to line and cover two 23cm (9 in) pie dishes
    • 2 tablespoons semi-skimmed milk
    • 1 1/2 tablespoons caster sugar

    Prep:30min  ›  Cook:35min  ›  Ready in:1hr5min 

    1. Stem and rinse berries.
    2. Crush 1/4 of the gooseberries in the bottom of a saucepan. Combine sugar, cornflour and salt; mix with crushed gooseberries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole gooseberries.
    3. Pour fruit filling into pastry case. Adjust top pastry, pinching the seams, and cut slits to let steam escape. Brush with milk and sugar.
    4. Bake at 200 C / Gas mark 6 for 35 minutes.

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    Reviews in English (36)


    Altered ingredient amounts. This is the recipe I use, but only use 300g sugar. I usually add a bit of cinnamon before covering with the top pastry.  -  21 Jul 2008


    I had just bought some gooseberries at the farmer's market and had no time to make jam. I made it and we just loved it! It is very sweet so I might cut down on the sugar next time and very rich but we savoured every bite!  -  21 Jul 2008


    Sorry way too much sugar just to sweet and sickly no one could finish it,same I've got tonnes of goosegogs!  -  01 Aug 2012