Gooseberry Pie

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

Gooseberry Pie is a delightful dessert that features a sweet and tangy filling made from fresh gooseberries. This pie is perfect for any occasion, bringing a burst of flavor with each slice. Serve it warm with a scoop of vanilla ice cream for an extra treat.

Ingredients

Gooseberry - 2 lbs
Wheat Flour - 17.6 oz
Powdered Sugar - 3.9 oz
Sugar - 8.3 oz
Butter - 8.8 oz
Chicken Egg - 3 pieces
Whole egg - 4 pieces
Milk - 19 fl oz
Vanilla Pod - 1 piece
Vanilla extract - 1 tablespoon
Corn Starch - 1 tablespoon
Chopped almonds - 1.8 oz
Vegetable Oil - to taste
Vanilla Ice Cream - 2.8 oz

Step by Step guide

Step 1

Sift 500 g of flour and 100 g of powdered sugar into a large bowl for the dough.

Step 2

Cut 250 g of cold butter into cubes. Gently mix it with the flour and sugar until the mixture resembles breadcrumbs (you can use a mixer with a dough hook attachment).

Step 3

Whisk together 2 eggs, 60 ml of milk, and 1 teaspoon of vanilla extract. Then add the mixture to the dough and stir until a dough ball forms.

Step 4

Divide the dough in half, wrap both pieces in plastic wrap, and refrigerate for 30 minutes.

Step 5

Prepare the filling. In a large pot, boil the gooseberries with 160 g of sugar and 2 tablespoons of water. After 5-7 minutes, when the gooseberries become soft, strain the mixture through a colander, collecting the liquid in a bowl.

Step 6

Pour the strained liquid back into the pot and cook over medium heat for 5 minutes, or until it thickens and becomes syrupy.

Step 7

Roll out one portion of the chilled dough into a circle about 5 mm thick. Place the dough into a 24 cm diameter baking pan that has been greased with vegetable oil.

Step 8

Prick the bottom of the dough with a fork and place the dish in the refrigerator until needed.

Step 9

Meanwhile, prepare the custard. Split the vanilla pod in half and scrape out the seeds. Add the seeds and the pod to 500 ml of milk and bring to a boil. Remove the saucepan from the heat and let it cool slightly. Take out the pod.

Step 10

Whisk 4 egg yolks with 75 g of sugar and corn starch until pale in color. Gradually add a small amount of hot milk to the mixture and quickly whisk with a whisk.

Step 11

Once the mixture is smooth, pour it into a saucepan and cook over low heat until it thickens, whisking constantly. This will take about 15–20 minutes. If the yolks curdle during cooking, strain the cream through a sieve.

Step 12

Remove the tart from the refrigerator. Crumple a large piece of parchment paper, unfold it, and use it to line the dough, pressing it into the sides of the tart pan. Then fill the pan with rice or beans for baking and bake for 10 minutes at 356°F.

Step 13

Carefully remove the baking paper with the filling (it can be saved for next time) and return the tart to the oven for another 10 minutes, until golden brown and crispy. Allow to cool on a wire rack.

Step 14

Fill half of the mold with custard.

Step 15

For the pie lid, roll out the second half of the dough to a thickness of just under 1 cm (the leftovers can be used for decoration or saved for future baking).