Gooseberry Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Gather berries at edge of the woods and make this old-fashioned special


Pastry for 2-crust pie

  • c. sugar
  • ½ c. flour
  • 4 c. fresh gooseberries
  • 2 tblsp. butter or regular margarine


  • Stir sugar and flour together.
  • Distribute half of gooseberries in pastry-lined 9" pie pan. Sprinkle with half the sugar-flour mixture. Top with remaining gooseberries and then with remaining sugar-flour mixture. Dot with butter.
  • Add top crust with vents cut in it; seal and flute edge. Cover edge of pie with 3" strip of foil to prevent browning too much.
  • Bake in hot oven (425°) 35 to 45 minutes, until juices start to bubble through vents; remove foil last 15 minutes of baking. Cool.