Gooseberry Pie
8 servings
90 minutes
Gooseberry pie is a refined dessert of European cuisine, captivating with the rich taste of sweet and sour berries in harmony with soft custard and a crispy almond crust. Its roots trace back to traditional village recipes where gooseberries were available and valued for their freshness. The preparation of this pie is an art that combines the tartness of berry syrup with the tenderness of cream on a crunchy dough. It is perfect as a treat for tea or a festive dessert, especially in the summer season when gooseberries reach their tangy ripeness. This pie pleasantly surprises with its complexity of textures: dense shortcrust pastry, silky cream, and sweet-sour filling create a rich flavor balance. Serve it with ice cream and syrup to highlight its depth and complement the sweet notes with fresh coolness.
1
For the test, sift 500 g of flour and 100 g of powdered sugar into a large bowl.
- Wheat flour: 500 g
- Powdered sugar: 110 g
2
Cut 250 g of cold butter into cubes. Carefully mix it with flour and sugar until the mixture resembles breadcrumbs (you can use a mixer with a hook attachment).
- Butter: 250 g
3
Beat 2 eggs, 60 ml of milk, and 1 tsp of vanilla essence. Then add the mixture to the dough and mix until a dough ball forms.
- Chicken egg: 3 pieces
- Whole milk: 560 ml
- Vanilla essence: 1 teaspoon
4
Divide the dough in half, wrap both parts in plastic wrap, and refrigerate for 30 minutes.
5
Prepare the filling. In a large pot, boil the gooseberries with 160 g of sugar and 2 tablespoons of water. After 5-7 minutes, when the gooseberries become soft, strain the mixture through a sieve, collecting the liquid in a bowl.
- Gooseberry: 1 kg
- Sugar: 235 g
- Whole milk: 560 ml
6
Pour the strained liquid back into the pot and simmer over medium heat for 5 minutes, or until it thickens and becomes syrupy.
7
Roll out one part of the chilled dough into a circle about 5 mm thick. Place the dough in a 24 cm diameter mold greased with vegetable oil.
- Vegetable oil: to taste
8
Prick the bottom of the dough with a fork and place the form in the fridge until needed.
9
At this time, prepare the custard. Cut the vanilla pod in half and scrape out the seeds. Pour the seeds and pod into 500 ml of milk and bring to a boil. Remove the saucepan from heat and let it cool slightly. Take out the pod.
- Vanilla pod: 1 piece
- Whole milk: 560 ml
10
Beat 4 egg yolks with 75 g of sugar and corn starch until pale. Add a small amount of hot milk to the mixture and whisk quickly.
- Egg yolk: 4 pieces
- Sugar: 235 g
- Cornstarch: 1 tablespoon
11
Once the mixture is homogeneous, pour it into a pot and cook on low heat until thickened, stirring constantly with a whisk. It will take 15-20 minutes to prepare. If the yolks curdle during cooking, strain the cream through a sieve.
12
Take the tart out of the fridge. Crumple a large piece of baking paper, unfold it, and press it into the dough against the sides of the mold. Then fill the mold with rice or beans for baking and bake for 10 minutes at 180 degrees.
13
Carefully remove the baking paper (it can be saved for next time) and return the tart to the oven for another 10 minutes, until golden brown and crispy. Cool on a rack.
14
Fill half of the mold with custard.
15
For the pie lid, roll out the second half of the dough to a thickness of just under 1 cm (the leftovers can be used for decoration or saved for future baking).
16
Carefully place the filling on the custard base, cover with dough. Use a rolling pin to trim the excess. Brush the entire top with egg.
- Chicken egg: 3 pieces
17
Mix 50 g of almond flakes with 10 g of powdered sugar and 1 tsp of water. Spread it on the tart.
- Almond petals: 50 g
- Powdered sugar: 110 g
- Whole milk: 560 ml
18
Bake for 40-45 minutes or until golden brown. Serve with syrup and ice cream.
- Creamy ice cream: 80 g