Go Back Email Link
–+ servings
Grandma's Gooseberry Pie Recipe

Easy Gooseberry Pie

Yield: 8
Prep Time: 10 minutes
Cook Time: 45 minutes
Additional Time: 20 minutes
Total Time: 1 hour 15 minutes
Author: Michelle Goth
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!
4.82 from 111 ratings
Print Pin Recipe

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

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 can find canned 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 making the filling.
The same goes for frozen gooseberries. Allow them to completely thaw, and pat them dry with a paper towel to relieve any excess moisture! 
I used frozen pastry in a 9-inch pie plate. Of course, you can use fresh or refrigerated pie crust dough. You may want to reduce the bake time a bit, though! 
Serving: 8, Calories: 175kcal, Carbohydrates: 37g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 50mg, Sodium: 28mg, Fiber: 2g, Sugar: 31g
Did you make this recipe?Please leave a review or share a photo on Instagram.