Tuesday, June 21, 2011

What's Good for the Goose

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This post has nothing to do with geese. But "What's Good for the Gooseberry" just didn't have the same ring to it.

Before my mom married her husband, I had never heard of gooseberries, let alone tasted anything made with them. I had also never seen anyone eat marmite or drink buttermilk, but that's another story. He's got some strange taste when it comes to food sometimes. The only new food that I've grown to enjoy is gooseberry pie. Gooseberries are these little sour green berries that apparently look like this...

I however, have never seen fresh gooseberries down here. Mine come looking like this...

Actually, I've never even seen the cans in stores down here. I have to get them from Amazon. Wherever you can find them, they make a really good pie. It's slightly sour, similar to cherry pie, but with a flavor all its own. So for Father's Day this year, I made Brian his favorite pie, and it's quickly becoming one of my favorites as well.

Gooseberry Pie
Makes 1 pie
  • 2 Cans Gooseberries, drained
  • 3/4 Cup Sugar (You can add more if you like your pies sweeter)
  • 1/4 Cup Tapioca
  • 1/4 Tsp Salt
  • 1 Tsp Orange Zest (optional, but adds a great flavor)
  • Double pie crust (recipe below)
  1. Combine all ingredients and let sit while making the pie crust. 
  2. Pour filling into bottom crust. Place top crust on top and crimp edges with a fork to seal.
  3. Cut slits in top crust (or polka dots if you're like me and bored of cutting slits in pies).
  4. Bake at 450º for 15 minutes. Reduce heat to 350º and bake 30 minutes more. Cover edges with foil if they start getting too brown.
  5. Let cool before slicing.
Pie Crust
Makes a top and bottom crust

  • 2 Cups Flour
  • 1/2 Tsp Salt
  • 2/3 Cup Shortening
  • 2 Tbsp Butter, cold
  • 1/2 Cup Iced Water (Don't let the ice cubes get in the dough)
  1. Combine flour and salt.
  2. Using a pastry blender, 2 knives, or your hands, cut in the shortening and butter until the pieces are about pea-sized.
  3. Stir in the water with a fork until a dough forms.
  4. On a lightly floured piece of wax paper, roll out half of the dough. Always roll from the middle to the outside - it's easier and is less likely to tear.
  5. Place your pie pan upside down and cut around the outside to make your top piece. Put the top crust (still on the wax paper) in the fridge while you roll out the bottom crust. (My mom taught me to roll the top crust out first. That way it's always exactly the right size and the prettiest, since that's what everyone sees! Thanks, mom!)
  6. Roll out the scraps and remaining half of the dough to make your bottom crust and place it in your pie pan.
Don't ask why I didn't take a picture of the whole pie...

If you're lucky enough to find gooseberries, try this pie! You might just discover a new favorite. You can also try marmite and drinking buttermilk, but I wouldn't recommend it!

Happy Late Father's Day to all the fathers and father-figures!


  1. I've NEVER had a gooseberry. I've never seen them either! Guess my chances of trying this pie are really slim, lol. But, it looks great!

  2. I don't think I have ever had gooseberries - but this pie looks delicious. Sounds totally interesting. And I looooove baking so this is right up my aisle.

    PS - I am back to blogging. Thanks for the missing me note. Really made my day!!



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