Tested till perfect Blue Gooseberry Pie

Blue Gooseberry Pie

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.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: July 2004

Recipe4 out of 5 based on 7 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 8



  • 2-1/2 cups 2-1/2cupsprepared fresh or thawed gooseberries
  • 1-1/2 cups 1-1/2cupsfresh or thawed blueberryblueberries
  • 2 tsp 2tsplemon juice
  • 1 cup 1cupgranulated sugar
  • 1/4 cup 1/4cupall-purpose flour
  • 1 tsp 1tspgrated lemon rind
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchnutmeg
  • 1 tbsp 1tbspbutter


  • 1 1egg yolkegg yolks
  • 2 tsp 2tspgranulated sugar
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Flaky Pastry

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.)

Additional information :

Tip: To flute pie crust, place index finger and thumb about 3/4-inch (2 cm) apart on outside edge of pastry. With other index finger, push pastry toward outside edge of rim to form scalloped edge, pressing to anchor pastry to rim of pie plate. Or press pastry on rim at 1/4-inch (5 mm) intervals with tip of chopstick or tines of fork.

To prepare gooseberries, top and tail with small knife by cutting away stem and flowers from top of berry then cutting off tail at bottom.

Nutritional Information Per serving: about

cal 454 pro 5g total fat 22g sat. fat 13g
carb 62g fibre 4g chol 89mg sodium 270mg

% RDI:

calcium 3 iron 14 vit A 21 vit C 20
folate 23
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