Alright, let’s talk about makin’ a gooseberry pie, just like how I do it. Don’t need none of them fancy words or complicated stuff. Just plain and simple, good eatin’.
First off, you gotta get yourself some gooseberries. Now, some folks say they taste like grapes, but to me, they’re more like rhubarb, kinda sour-like. Pickin’ ’em is a chore, mind you. Gotta snip off all them little tops and tails, takes forever, but it’s worth it in the end, trust me.
You can use fresh gooseberries, that’s the best, but if all you got is them frozen ones, that’s alright too. Just make sure they ain’t all icy no more, and drain out all that extra water. We don’t want a watery pie, now do we?
- For the crust, you’ll need:
- Flour, about two cups
- A bit of salt, just a pinch
- Some shortening, maybe a cup
- Cold water, enough to make it stick
- And for the fillin’, that’s the good part:
- Gooseberries, maybe four cups, depends how full you want it
- Sugar, about a cup, maybe a bit more if your gooseberries are real sour.
- Flour, just a couple spoons, to thicken it up
- A little bit of butter, a tablespoon or so
Now, let’s get to makin’ that crust. Mix the flour and salt together in a big bowl. Then, cut in the shortening with a fork or your fingers, until it looks like little crumbs. Don’t overwork it though, or it’ll be tough. Then, add the water, just a little bit at a time, until it comes together into a ball. Divide it in half, one for the bottom, one for the top.
Roll out the bottom crust and put it in your pie plate. Don’t worry if it ain’t perfect, ain’t nobody gonna judge. Then, dump in them gooseberries. Mix ’em up with the sugar and flour first, of course. And dot with butter, that’s the secret to a good pie, makes it all rich and yummy.
Roll out the top crust and put it over the gooseberries. You can crimp the edges if you want to be fancy, but I just pinch ’em together, works just fine. Cut a few slits in the top so the steam can escape, don’t want no pie explosion in your oven now, do we?
Bake it in the oven at about 375 degrees, for maybe 45 minutes, or until it’s all golden brown and bubbly. Keep an eye on it though, ovens are different, you know. You don’t want it burnt, that’s for sure. You’ll know it’s ready when the crust is golden and the filling is bubbling.
Let it cool for a bit before you cut into it, or it’ll all run out and make a mess. And there you have it, a good old-fashioned gooseberry pie. Not too sweet, not too sour, just right. Perfect for a summer afternoon, or anytime you want somethin’ tasty.
Now, some folks like to add a little bit of lemon juice or zest to their pie, or maybe a sprinkle of cinnamon. You can do that if you want, but I like it plain and simple. Just the gooseberries, sugar, and a little bit of butter. That’s all you need.
And don’t forget, a good pie is all about the gooseberries, the crust is just there to hold it all together. So make sure you get yourself some good quality gooseberries, and don’t skimp on the sugar if they’re real sour. And that’s all there is to it. Easy as pie, ain’t it? Now go on and make yourself one. You won’t regret it.
This here recipe ain’t written in stone, mind you. You can adjust it to your likin’. More sugar if you like it sweeter, less if you don’t. It’s all up to you. Just have fun with it, and don’t worry too much about messin’ up. Even a messed-up pie is still pretty darn good.
And if you end up with extra gooseberries, well, you can always make a little gooseberry jam or somethin’. Waste not, want not, that’s what I always say. Just cook ‘em down with some sugar and water, and you got yourself a nice little treat to put on your toast or your oatmeal. Or maybe just eat it straight out of the jar, ain’t nothin’ wrong with that. Gooseberries are good any way you fix ‘em, far as I’m concerned.
Tags: [gooseberry pie, pie recipe, gooseberry recipes, homemade pie, summer dessert, tart pie, fruit pie, easy pie recipe, old-fashioned pie, baking]