A great family alternative to an apple pie, this gooseberry pie is simple to make and even easier to devour. Rich, buttery and slightly tart, serve it with some cold ice cream or a little double cream.
- 225g fresh gooseberries
- 250g packet shortcrust pastry (shopbought or homemade)
- 1.5 tbsp. cornflour
- Pinch of salt
- 100g caster sugar
- 1 tbsp. milk
- 1 tbsp. caster sugar
Roll the pastry out and use around 2/3 of it to line a 9-inch pastry dish. Press the bottom with a fork, then press the pastry around the edges, leaving around 2 inches of overhang. Line with parchment paper and add baking beans. Bake in a 200C oven for 10 minutes, remove the paper and beans and bake for 5 minutes more.
Slice the top and bottom off the berries. Put half into a saucepan and mash them with a fork. Add the sugar, cornflour and salt and stir well, then simmer hard for 5 minutes or until thickened and pulpy. Stir in the whole berries. Tip into the pastry case.
Trim the rest of the pastry into strips and layer over the berry mix in a lattice pattern. Crimp round the edges and trim any overhang. Brush the top with milk and scatter with sugar. Bake in a 200C oven for 30 minutes or until golden. Cool for at least 10 minutes before serving.