• Short crust pastry, using
• 6 oz. flour, etc.
• 1½ lb. gooseberries

Top and tail the gooseberries with a pair of scissors, wash the gooseberries well. Place half of them in a 1½-pt. pie-dish, add the sugar and water and then the remaining gooseberries. Line the edge of the dish with pastry, cover with the remaining pastry. Bake in a fairly hot oven (400° F., Gas 6) reducing the heat to moderate (350