Blue Gooseberry Pie

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.

Source : Canadian Living Magazine: July 2004