The Head Chef at The Crown Inn in Stoke-by-Nayland gave us this recipe for gooseberry pie. We’ve tested it and can confirm it’s delicious.
It’s also enormous – gives about 12 slices.
For the pastry:
400g unsalted butter (soft)
200g caster sugar
3 eggs
750g plain flour
For the filling:
1kg gooseberries
400g caster sugar
- Cream your butter, sugar and eggs all together. Then add your flour to form a dough. Place your dough in the fridge to rest for 30 minutes (this is very important).
- While the pastry is resting, make your gooseberry jam. Top and tail the gooseberries. Put the sugar and fruit together in a thick bottomed pan over a moderate heat; cook until the mixture turns a pinky colour. Set to one side to cool.
- Preheat the oven to 185 degrees C / 365 degrees F.
- Grease the pie mould so that it comes away from your delicious pie once it has cooked! (We use an 8-inch wide, 2-inch deep pie mould.)
- When your pastry has finish resting in the fridge, divide and roll into two circles, one big enough for the base and one for the lid.
- Line the pie mould with the bigger pastry circle. Bake the bottom case blind for 30 mins.
- Add your cooked gooseberry filling to the cooked base, then egg wash the top pastry edge so that your pie lid sticks to it.
- Place the pastry lid on top, pinch the edges to seal, and cook for a further 25 mins.
- Once cooked, leave to cool a little before serving with a good quality vanilla ice-cream.
Two of us baked the gooseberry pie and the results looked quite different (but tasted the same!).