Gooseberry Pie
6 servings
40 minutes
Gooseberry pie is a true summer dessert that originates from Russian cuisine. Its preparation resembles old grandmother's recipes filled with warmth and coziness. The combination of tender shortcrust pastry and sweet-sour gooseberries creates a bright and refreshing taste that captivates from the first bite. The creamy vanilla filling adds an airy texture to the pie, harmoniously blending the berry's acidity with the softness of cream. This pie is perfect for family tea gatherings, summer terrace hangouts, or cozy evenings with a book. It is served warm, with a scoop of vanilla ice cream or a light dusting of powdered sugar. Its rich flavor and aroma evoke pleasant memories of childhood and sunny summer days.
1
Knead the dough. For this, mix 125 grams of butter, 175 grams of powdered sugar, a pinch of salt, 400 grams of wheat flour, and 1 egg. Finally, add cold water. Knead the dough briefly, then wrap it in foil or plastic wrap and refrigerate for 1 hour.
- Butter: 125 g
- Powdered sugar: 175 g
- Salt: pinch
- Wheat flour: 400 g
- Chicken egg: 2 pieces
- Water: 2 tablespoons
2
Preheat the oven to 180 degrees, take the dough out of the fridge and divide it into 2 unequal parts (one for the basket and the other for the pie lattice). Spread the larger part of the dough in the mold and bake for 15 minutes.
3
Prepare the filling. For this, wash and cut the berries. Whisk together flour, egg, vanilla sugar, cream, and granulated sugar separately.
- Gooseberry: 500 g
- Wheat flour: 400 g
- Chicken egg: 2 pieces
- Vanilla sugar: 2 teaspoons
- Cream: 150 ml
- Sugar: 100 g
4
Increase the oven temperature to 200 degrees. Place the berries on the dough. Pour with sauce. Roll out the remaining dough, cut it into strips, and lay it on the pie in a lattice pattern. Bake for 30-40 minutes.
- Gooseberry: 500 g