• 1 lb. gooseberries
• 1 gill water
• short crust pastry, using

Top and tail the gooseberries and cook them in the water until tender. Line the sides of a 2-pt. pie-dish with the pastry. Rub the gooseberries through a fine sieve and add sugar to sweeten. This should give about 1 pt. of purée. Add to the p