Whether you prefer sour green or tart-sweet red gooseberries, this vibrant purple pie screams out for a scoop of vanilla ice cream. A goose-shaped cutter adds a touch of whimsy.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2004
On generously floured surface, roll out 1 of the pastry discs to scant 1/4-inch (5 mm) thickness. Roll around rolling pin; unroll over 9-inch (23 cm) pie plate, gently pressing in dough to fit. Trim to 3/4-inch (2 cm) overhang.
Roll out remaining pastry to scant 1/4-inch (5 mm) thickness for top shell; transfer to rimless baking sheet. Refrigerate pastry and pie shell until firm, about 1 hour.
Filling: In large bowl, toss together gooseberries, blueberries and lemon juice. In small bowl, stir together sugar, flour, lemon rind, salt and nutmeg; sprinkle over berries and toss to coat. Scrape into pie shell. Dot with butter.
Brush pastry on rim of pie shell with water; fit pastry top over filling. Trim, leaving 3/4-inch (2 cm) overhang; fold overhang under pastry rim. Seal and flute edge.
Glaze: Whisk egg yolk with 1 tbsp (15 mL) water; brush over pastry. Sprinkle with sugar. Cut 4 steam vents in centre. Bake in bottom third of 425°F (220°C) oven for 15 minutes. Reduce heat to 350°F (180°C); bake until golden and filling is bubbly, about 40 minutes. Let cool on rack. (Make-ahead: Cover and set aside at room temperature for up to 24 hours.)
Nutritional facts <b>Per serving:</b> about
- Sodium 270 mg
- Protein 5 g
- Calories 454.0
- Total fat 22 g
- Cholesterol 89 mg
- Saturated fat 13 g
- Total carbohydrate 62 g
- Iron 14.0
- Folate 23.0
- Calcium 3.0
- Vitamin A 21.0
- Vitamin C 20.0