Gooseberry Pie

Ingredients and Weight:

• All-purpose flour: 2 cups (250g)
• Sugar: 1/2 cup (100g)
• Salt: 1/4 tsp
• Unsalted butter, cold and cut into cubes: 1 cup (2 sticks/227g)
• Ice water: 4-6 tbsp
• Gooseberries: 6 cups (720g)
• Sugar: 1 cup (200g)
• Cornstarch: 1/4 cup (32g)
• Lemon juice: 1 tbsp

Preparation Time:

• 30 minutes

Cooking Time:

• 45 minutes

Difficulty Level:

• 3

Preparation Method Steps:

1. To make the pie crust, combine the flour, sugar, and salt in a large bowl. Add the butter and use your fingers or a pastry cutter to work it into the flour until it resembles coarse crumbs.
2. Add the ice water 1 tablespoon at a time, mixing until the dough just comes together. Form the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
3. Preheat oven to 375°F (190°C).
4. While the dough is chilling, prepare the filling. Combine the gooseberries, sugar, cornstarch, and lemon juice in a bowl. Set aside.
5. On a lightly floured surface, roll out half of the dough to a 12-inch (30cm) circle. Transfer the dough to a 9-inch (23cm) pie plate and trim the edges.
6. Pour the gooseberry filling into the pie crust and dot with butter.
7. Roll out the remaining dough to an 11-inch (28cm) circle. Cut the dough into 1-inch (2.5cm) strips.
8. Weave the strips over the filling to form a lattice pattern. Trim the edges and crimp to seal.
9. Bake for 45 minutes, or until the crust is golden brown and the filling is bubbling.
10. Let the pie cool slightly before serving.

Nutritional Information (per serving):

• Calories: 350
• Fat: 15g
• Carbohydrates: 50g
• Protein: 4g

Dish Characteristics:

• Flaky, buttery crust
• Tart and sweet gooseberry filling
• Classic American dessert with a vintage twist

User Comments:

• "This pie was absolutely delicious! The crust was perfect and the filling was tart and flavorful."
• "I love the lattice crust on this pie. It adds a nice touch of elegance."
• "This pie is a great way to use up summer gooseberries."
• "I'm not usually a fan of gooseberry, but this pie was surprisingly good."
• "This pie is a must-try for any fan of vintage desserts."

Special Precautions and Tips:

• Make sure the butter is cold when you add it to the flour. This will help keep the crust flaky.
• Don't overwork the dough. Overworking the dough will make the crust tough.
• If you don't have time to make the pie crust from scratch, you can use a store-bought pie crust.
• Gooseberries can be difficult to find in the United States. If you can't find them, you can substitute another tart fruit, such as rhubarb or blueberries.