Gooseberry Pie like Granny used to Bake

Our gooseberries have finally (after many years of being talked to nicely) put on a decent show for us this summer. Last year we picked 8, yes 8 whole gooseberries, this summer our two bushes gave us a whole bowl full with more still to pick.I remember the gooseberries in our garden when I was a child and the eye-watering tartness as we picked them straight from the bush, shredding our hands in the process. My grandmother used to make a gooseberry pie but her recipe died with her many years ago. I searched my multitude of recipe books and eventually decided I could replicate it better if I wing it. The pie was delicious. I served it with custard but it would have been yummy with a dollop of cream or icecream. I used a pastry recipe that is a cross between short and flaky pastry and is easily made in the food processor. If you leave out the sugar it is a wonderful pastry for a rustic savoury pie, but more about that another day. Here is  my gooseberry tart recipe.

RUSTIC PASTRY:

1 1/2 cups flour
2 tbspns sugar
1/2 tspn baking powder
100g cold cubed butter
1/2 cup cold milk
1 tspn white wine vinegar

Process the flour, butter, sugar and baking powder in the food processor until the butter is about 5mm across. Mix the milk and vinegar together and pulse with the butter mixture till it is crumbly and will form a ball when gently squeezed. Don't over process it. It is better to gently combine it with your hands than to overdo it. Chill the pastry wrapped in cling wrap for half an hour while making the gooseberry filling.
Roll out the pastry to a circle about 30cm round and pile the cooled filling in the centre. Bring the sides of the pastry part way across the filling and seal the edges where the pastry touches itself with a sprinkle of water. Brush with milk to glaze. Put the tart onto a baking tray and cook in a 190C degree oven for about 30-35 minutes until the  pastry is nicely browned and the base is cooked through.


GOOSEBERRY FILLING:

3 cups topped and tailed gooseberries
1 1/2 cups sugar
2 tbspns cornflour
1/2 tspn salt

Crush a quarter of the berries in the bottom of a saucepan and mix with the cornflour, sugar and salt.. Put on a gentle heat and cook over a moderate heat for  two minutes. Add the rest of the gooseberries, cook for a couple of minutes then remove from the heat. Allow to cool. There will be a lot of liquid so strain off the surplus and use it in a jelly or gooseberry fool.

I hope you enjoy this as much as we did.