Gorgeous gooseberries 🍈

Freshly picked gooseberries mean one thing- gooseberry pie!

I decided to make two different pastries for this, one sweet and one plain as the gooseberries are very sour so you need the right balance of sugar.

Start with the upper crust lattice.

Sift 225g of plain flour into a bowl, and add 100g of unsalted butter.

Rub the two ingredients between your fingertips until it forms a breadcrumb texture.

Stir in a pinch of salt and slowly add 2-3 tbsps of water until the mixture forms into a firm dough.

Knead the dough on a floured surface and wrap in cling film.

Put in the fridge to chill whilst you make the base pastry and the gooseberry filling.

Now onto the base pastry.

Sift 220g of plain flour into a bowl, along with half a tsp of baking powder and a pinch of salt.

Mix in 2 eggs, 100g granulated sugar, 100g butter and 200g single cream and blend the ingredients together.

Grease an 11inch round tin and spoon the mixture in.

Blind bake for about 10 minutes at 180C.

To make your gooseberry filling, tip 900g of gooseberries, 200g of caster sugar and a splash of water into a saucepan and simmer for about 10 minutes (or until the gooseberries go soft).

Pour the gooseberries into the pastry base.

Roll out your lattice pastry onto a floured board to about 1cm thick. Cut the pastry into strips of about 1-2 inches wide and arrange on top of the pie in a lattice formation.

Cut any excess pastry off the ends and crimp the edges down.

Sprinkle some brown sugar on the top and put in the oven for 30-40 minutes at 160C (check after 30 minutes).

Serve with cream or crème fraîche.