Easy Gooseberry Pie (Canned, Fresh or Frozen Recipe)
This gooseberry pie recipe has some of the best pie filling I’ve ever tasted! It’s sweet and tart, just like your grandma used to make.
Recently, my coworker gave me gooseberries from her mom’s farm. I was THRILLED, but also a bit nervous! Although I have enjoyed my fair share of gooseberry jam and pies from my grandmother’s wild gooseberry bushes, I had never made a gooseberry pie myself. So, I immediately turned to an old family cookbook to find a tried-and-true gooseberry pie recipe.
“I used this recipe to make my latest Gooseberry Pie, and I think it will be my forever recipe! My husband and I love it, the problem is we are eating it all so no one else gets a chance to taste it! LOL I guess I’m just going to have to make another one!” – Rose
Luckily, I found a gooseberry pie recipe from a family member who is known for her baking. And even better, her recipe called for frozen pie crusts! Like most of you, I rarely have the time or patience to make pie crust from scratch, so I focused entirely on making the most delicious gooseberry pie filling possible.
But the pie still tasted wonderful because the filling was just perfect! I’m so glad that I had enough gooseberries to make two pies; one for my coworker who gifted the gooseberries to me, and another for my parents who were visiting us! When my mom took her first bite, she said it was the “best gooseberry pie she had EVER had.” And trust me, that’s very high praise!
You may be a bit turned off by the addition of an egg to the filling! Don’t be. This is an old recipe, and my best guess is that it was passed down to my relative from prior generations, when eggs were more readily available than other thickeners like tapioca starch or corn starch.
Don’t worry, it works!
Recipe Substitutions and Additions
I used store bought pie crust for this recipe. If you don’t want to use a shortcut like this, use your favorite pie crust recipe for the bottom crust and lattice top:
- For the gooseberries, if all you can find are cans of gooseberries, you can absolutely use them in this recipe. Make sure to rinse the syrup off and give them a good pat down with paper towels before using them in the filling.
- Substitute brown sugar for all of part of the white sugar in the filling. Brown sugar adds a bit of molasses flavor when used!
- If you don’t want to add the egg to the filling, substitute corn starch! Whisk a tablespoon of corn starch powder into three tablespoons of cold water. Allow it to rest on the counter for 5-10 minutes to thicken before adding it to the filling.
- A small pinch of nutmeg (less than 1/8 teaspoon) is a wonderful addition!
Feel free to sprinkle the top pastry with a little sugar immediately after baking!
“Hello from PA, I picked a pint of gooseberries yesterday from my 20-year-old bushes. I topped and tailed and then cooked them per instructions. The pie was perfect. Thank you for your fast and easy recipe.”-
– Robin
What do Gooseberries taste like?
Gooseberries have a unique flavor that largely depends on how ripe they are. Green gooseberries are not ripe, but they are most often what is used it cooking. Green gooseberries are very tart and tangy.
As gooseberries ripen, they turn into slightly golden berries, then purple. As they ripen, the flavor turns from sour to semi-sweet, like a grape!
Where Can I Buy Gooseberries?
Gooseberries don’t grow everywhere in the United States, so your ability to find them in the farmers’ market will be limited to your area! Gooseberries thrive primarily in the central and northern regions of the U.S. If you happen to live there, I’d recommend visiting your local farmer’s market in the late spring and asking anyone who is selling strawberries if they will have gooseberries in the summer!
I stock up on gooseberries at our closest Dutch market, which is about 1.5 hours away from Kansas City. They do not have them fresh, but they always have them frozen!
If you’re unable to find fresh or frozen gooseberries, you can always use canned! Check the pie filling section, I like the Oregon brand gooseberries best.
What does Gooseberry Pie taste like?
A great gooseberry pie is equal parts SWEET and SOUR. Personally, the tart flavor is why I love it so much!
The buttery taste of the crust and the sweetness of the filling help balance the unique sour flavor of the gooseberries.
Storing Leftover Gooseberry Pie
If you think your pie will be devoured within 1-2 days, you are fine to cover it with cling film and store on the counter. If you want to store for up to 4 days, I recommend storing in the fridge, covered.
Love this pie recipes? Check out all of my pie recipes on Blackberry Babe!
Serving Suggestions
I think that gooseberry pie is best served as dessert. Most of the time, I like my pie slices a bit warm and topped with a big scoop of vanilla ice cream!
But I have also been known to enjoy a small piece of pie for breakfast. Life is here for us to enjoy it, right?
So, have you ever had tried gooseberry pie? I’d love to hear any memories that you have of this sweet and sour pie!
Easy Gooseberry Pie
Ingredients
- 2 pre-made pie crusts, frozen in aluminum pie plate
FOR THE FILLING:
- 1 pint fresh gooseberries
- ½ cup water
- 1 cup sugar
- 2 tablespoons flour
- 1 tablespoon butter
- 2 egg yolks
TO BRUSH ON TOP:
- 2 egg whites
- ¼ cup sugar
Equipment
- Fresh Gooseberries (availability of these is seasonal, but the price is fair)
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- In a medium saucepan, add gooseberries and water. Simmer for 2-3 minutes over medium heat. Drain off most of the excess water, then return to the burner.
- To the gooseberry mixture, add the sugar, butter and flour, continue to simmer.
- Beat egg yolks and pour slowly into saucepan. Cook on medium-low heat until thick.
- Pour filling into the still frozen bottom pastry in the pie plate.
- Top with a second pie crust. Trim pastry to remove all but 1/2 inch of crust exceeding the width of the pie plate. Crimp edge of the pie crust to attach both the bottom and top crusts. Remember to either cut small slits to allow the pie to vent if not attaching the top crust in a lattice-style.
- Brush the top pie crust with egg whites. Sprinkle sugar on top.
- Cover the outer ring/ edge of pie plate aluminum foil and bake for 20-25 minutes. You can also use a pie crust shield. Remove aluminum foil or pie crust shield and bake for another 15-25 minutes, until the top crust is golden brown.
- Remove the baked pie from the oven and allow to cool on a wire rack for 20 minutes before serving.
Notes
If you love this recipe, I think you’d also love:
You can pin this recipe by clicking here, or by clicking the image below!
I tried this recipe for my dad, who loves gooseberries and hasn’t had a gooseberry pie in ages. He was concerned the gooseberries wouldn’t be tart enough so I added the juice of a lemon to humor him. It turned out beautifully! I was nervous about adding the egg as a thickener but it was really fantastic! Thank you!
A little lemon juice definitely wouldn’t hurt it! It is so sweet that he was worried it wouldn’t be tart enough. I’ve personally never had that issue with anything gooseberry, but I know we all have different palates. 😉 Thanks for giving it a try!
This was the gooseberry pie that our grandmothers made- and the flavor literally brought my husband to tears with the first bite! My husband says it is the best pie he has ever eaten!!! You’ve never had anything like this.
I used a homemade piecrust (no-fail recipe with egg and vinegar) with half butter and half shortening. I used gooseberries freshly plucked from our two tiny, three-year-old bushes. I followed the clearly-written recipe and the results were fantastic.
This pie recipe is also delicious with the Gooseberry’s little cousin, the red currant.
Be sure to save the liquid used for blanching the berries – with sugar and ice, it makes an amazing and refreshing beverage!
You made my day! Thanks Barbara!
I am 36 years old my husband begged me for a gooseberry pie I said ok I have never had one but I can try i made this recipe and it was amazing he said it was just how he remembered as a kid I highly recommend this recipe
Angela, you absolutely made my day! Thanks for taking the time to write this and I’m so glad it tasted just right for your husband! – Michelle
What a delightful recipe! I love that you have with options for canned, fresh, or frozen gooseberries. Beautifully tart and sweet—just like a good old-fashioned pie should be!
Very kind of you, thank you!
It’s funny I never liked gooseberry pie as a kid. Too sour I guess. But my dad loves it so I gave it another try and so impressed with this recipe! We both loved it
I think gooseberries are an acquired taste, especially for kiddos! So glad you two loved it. 🙂
Hi
This pie is unbelievable! I love gooseberries, but this one the first time I tried them in a pie. SO GOOD!
I’m so glad you liked it! Thank you for letting me know!
Awesome pie, easy to make
Thank you!
I used to have gooseberry pie growing up in England- delicious…. I haven’t made it for 50 years but just found a supply at the local( to my daughter) berry farm.
They can be so hard to find! I’m so glad you found a source! 🙂
Gooseberries grow in nature in wooded areas. Our family goes on a hike every Summer at the end of June, here in Missouri, and we go gooseberry picking. A big part of the fun is looking for the bushes. It’s like a treasure hunt. Gooseberry pie is a Fourth of July family tradition dessert. I was looking for a different recipe than the basic one I am used to and came across your recipe. I can’t wait to try it. It seems like it should be very delicious!!
You’re so right! I love when we’re hiking and find wild black raspberries or gooseberries. Big treat! Hope this pie works out great for you!
Can I make the filling and freeze then make the pie later? Would I need to add some cornstarch when I thaw it out?
Hi Leslie! Yes, I think freezing it would work fine. I’d let it thaw and check the consistency, then yes if it’s a bit runny try simmering it with a cornstarch slurry to thicken it back up!
My grandma made a great gooseberry pie, so I had to try yours. I almost cried when I tasted it; it was just like what I remembered. It was so good!
You made my day! So glad it turned out right for you.
My Grandma would go to the woods with me and we would pick wild gooseberries, as well as wild lettuce for wilting. She would make a cobbler, cutting strips of thick pie dough between layers of gooseberries and sugar , too the cobbler with a sprinkling of sugar and serve hot with fresh Jersey cream separated from her hand milking earlier. No dessert was ever better.
Curt, that sounds so, so good. Thank you for sharing your memories of your Grandma with me! I have a lot of memories of picking wild gooseberries and blackberries (hence my blog name) with my Grandma too. Simple and sweet memories!
Can you use frozen gooseberries
Hi Norris! Yes, you can. Just make sure they’re fully thawed, and if they’re water logged you may want to pat them with paper towels to remove excess water!
Great looking recipe. My bush bore a great crop this year so I want to make pie! They’re nice ripe red, assume that’s OK? And should the stems and tips be removed before cooking?
Cool to see in another comment you are near Salina. I’m in Iowa now but lived in KS for a few years and got this plant from a good friend in Lawrence.
Is it possible to can the filling? My dad loves to make pies and gooseberry is his favorite. I was going to make a filling for him for Christmas….
Hi Cheri! I think this could work, but my instinct is to leave the egg out if you’re canning it?
This was such a hit. Thank you!
Thanks Kelli!
Are you using unripe gooseberries for this recipe? Those are what my husband prefers. If not I would have to adjust the recipe with sugar and flour.
Hi Becky! Yes, the fresh gooseberries I used were unripe (and sour as heck!) 🙂
Oh my gosh!! I have always thought it was a pretend pie for Christmas like for songs or movies,if I could find gooseberries I’d have to make and bake a gooseberry pie!! It sounds good and besides it’s not many gooseberries around that I know of.. Best believe I’ll have my eyes looking for gooseberries or a gooseberry pie!!
Good luck!!! I get mine (frozen) from a Dutch country store, or I can sometimes find the Oregon brand canned gooseberries near the pie fillings at the store!
Made this Saturday with berries I had frozen from my Dad’s backyard and it was great! I added another cup of berries (total 3 cups) as it seemed a little small but no other changes. Family loved it and said it was my best yet!!
Is the butter really needed? Any substitute for it please?
Hi D, if you can’t do butter, just omit it.
My brothers favorite pie is Gooseberry since he lives quite a distance from me i do not get to see him as often I promised him on his next trip I would make him a pie, tried this recipe when he got back home this is what he texted me ” Gooseberry pie is spot on perfect” yeaaaaa
You absolutely made my day! We love this pie, too. Thanks for taking the time to let me know.
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Great
Gooseberry pie is one of my favorites from my Grandmother. When I had to drive gross country fo the Army, I would make sure I would stop in Salinas, KS at a certain truck stop that had Gooseberry pie! I now have two Gooseberry bushes that are 2-3 years old and loaded w/ ripe gooseberries. I will pick, freeze; then make Gooseberry pie this winter or this fall after all produce is in from the garden! I cant wait to try your recipe!
Funny enough, I am about an hour away from Salina Kansas where I live right now! Gooseberries are one of those things that you just have to have a source (or a bush!) We grow our own now. I really hope the recipe turns out well for you, Donna!
I made this over the weekend with gooseberries from our bush! Very good, much more like a custard type pie than what I’ve made before. I did find that I needed many more gooseberries than the recipe called for. I would recommend about 6-8 cups of gooseberries , depending on how much you cook them down and how deep your pie pan is. Thanks!
Hello from PA, I picked a pint of gooseberries yesterday from my 20-year-old bushes. I topped and tailed and then cooked them per instructions. The pie was perfect. Thank you for your fast and easy recipe.
Robin, that’s wonderful! Thank you for letting me know.
I used this recipe to make my latest Gooseberry Pie and I think it will be my forever recipe! My husband and I love it, the problem is we are eating it all so no one else gets a chance to taste it! LOL I guess I’m just going to have to make another one!
Rose, you made my day! I am so glad you enjoyed it.
Hi!! I found some of the Oregon canned gooseberries at the store this morning & was intrigued! Like many others, I had never heard of them before & am so happy to have found your family recipe! I am curious if using canned, would I skip step 2 on your instructions? I read in another comment thread to rinse them from the can and add less sugar (maybe 3/4 cup instead of 1 cup?). I figured step 2 was more or less to soften the berries & break them down, but feel they might already come this way straight from the can. Thank you for the recipe <3
Hi Meg! Yes, I think you’re fine to skip step #2. Gooseberries are pretty hard when fresh, so that step is meant to soften them! I hope you like the Oregon gooseberries, I thought they were pretty dang good for canned! 🙂
Michelle, thank you for the response. You are awesome!! I will be trying very soon! Stay safe & healthy! God bless! ☺️💕
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I have a gooseberry bush and I just picked the berries today. I was looking through the website for a gooseberry pie recipe and came across your family recipe. I was smelling amazing while simmer in the sauce pan. it is now in the oven. I am actually baking it in the Emeril Lagasse oven.it smells amazing while baking too. Having it for after church Sunday Dinner dessert. Thank you and bless you for this recipe.
I hope you enjoyed it, Roxann! 🙂
How big a pie does this make if you prefer to do your own pastry please
Hi Lesley! I used a standard sized crust/tin, so 9 inches wide and 1.25 inches deep!
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How long to cook if I make my own pie crust, if I don’t use a frozen crust…my husband doesn’t like the frozen pie crusts available. I was successful with my pie crust a couple of weeks ago, so going to try again…fingers crossed 😊
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Can you use frozen gooseberries?
Yes ma’am! The only concern is excess water, so make sure they’re fully thawed, strain and pat dry with paper towels!
Michelle:
I have a bunch of gooseberries
s. They are frozen so how many cups would i use in this recipe.
Hi Lynn! You will need about 2 cups of the thawed berries. Make sure to let them dry a bit on paper towels to get out extra moisture!
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I’m really into berries. I have blackberries growing too, and saw a recipe somewhere for a dessert made with both blackberries and gooseberries. Sounds intriguing.
I think you could do a “black goose” pie using this recipe, Jack! I should really try that…
I remember my Mom having a plant in her yard. She made a thing or two with the berries, but I can’t recall my. opinions. I just purchased 3 container pots from a local nursery. 1 with red fruit, and the other is green, and the third was free due to not being labeled to tell me which kind it was. I’m now researching uses for them, and found this page. Wish me well!
Good luck! I hope they bear a lot of yummy berries for you!
Gooseberries can be red or green depending on the variety. So if you have the green variety they will be ripe and still green. Several nurseries in Oregon and Washington have the plants for sale.
@Robert, We have two varieties locally here on the Kenai Peninsula, Alaska. We have both the Hanimoki Reds, and Hanamoki Gold. The golds are not as hardy, which surprises me, as in MN, we had the green varieties. I can never remember them ever turning red. Next Year I will probably harvest some while they are still green to mix w/ the reds for the tartness.
I couldn’t find my moms old recipe for gooseberry pie so I am trying this tonight!
Super excited to see how it turns out! Gooseberry pie has always been a huge part of our family desert table:)
Yes! Let me know!
Hi Michelle! Thanks for sharing this recipe. I can’t wait to make it for a family BBQ this July. The instructions say to drain off some of the water. How much do you suggest I leave? I don’t want to screw this up! 🙂
I wouldn’t go through the trouble of using a strainer! I just carefully tilt the pot into the sink and try to get the most water I can get out without losing any berries!
GOOD LUCK! It will be great!
I grew up eating gooseberry pie and when I got married, a gooseberry bush was one of the first things I planted. I made a cobbler last year but I’m hoping this pie reminds me of my childhood. It’s in the oven now!
Good luck Teri! Hope it turned out well!
Where can you find a nursery that sells gooseberry plants?
Teri, it looks like Burpee sells them online in their store, beginning to ship in March depending on your zone. I’ve also had great luck with the “Oregon” brand gooseberry pie filling, if you’re unable to plant your own bush. I just drain and rinse the contents of the can, and then lessen the sugar in the recipe just a touch considering the berries have been sweetened a bit. They’re very good quality berries!
This is the real old fashioned recipe! This tastes like childhood!!! Thank you so much for this!!!!!!
I’m so glad you liked it, Rebekah!
I grew up in Kansas and had gooseberry pie often. I want to make a pie, but can’t even find a can of them.
Anyone have any suggestions? Joy
Hi Joy! Check with your Walmart to see if they carry the “Oregon” brand of pie fillings. If they do, ask the store manager to order you a case of their Gooseberries. It’s as good as you can do without access to fresh! Good luck!
@Joy Holderby, You can order a case of canned gooseberries from Walmart.com. Shipping is free and a case cost $37.75. I just bought them today. The brand is Oregon Fruit
Oregon Fruit is what I buy when I buy canned! Thats a good price too. Thanks for sharing, Lois!
@Joy Holderby, You can find them at the Farmers Market. They are in season right now. The Amish pick these and sell these where I live.
I cant believe that I’ve never had gooseberries! I need to try those asap! Also I LOVE your pie! It looks perfect!
I’ve ever had gooseberries! This pie looks seriously delicious, though…..I think I need to change that! 🙂
I’ve never had gooseberries before, but the pie looks wonderful — love that crust!
I think the lattice on your pie looks great! This pie looks amazing!
LOL! I forgot to “weave” it. I was struggling to get them in the oven before my son woke up from naptime. Oh well!
I love a good pie! I’ve never used gooseberries, but it’s never too late to try. 🙂 Great idea!
I have never had gooseberries! Would love to try them.
They are rare jewels. If you ever find someone that has them on their property, befriend them!
Having been raised in CA I did not know what they were, let alone people love to make pies with them! I bought two plants and am growing my own In CO. Patience, and now, three years later, I don’t still yet have enough for a pie, but a few to snack on, oh yes the Gooseberries when ripe are delicious. BTW Jostaberries ( a plant that is a cross of a black current and a gooseberry and is pronounced like Yostaberry) are very easy to grow and propagate just line gooseberries, they have, lovely yummy dark big berries; make great jams and in hand snacks!
@Marianne, I now have two 1 year old nice looking Jostaberry plants, too. I can’t wait till next year when I hope they start producing berries, too!