Early gooseberries are green, tart and require 2 tbsp (30 mL) water added to fruit for juice. Later red gooseberries are softer and sweeter; the sugar in the filling can be reduced by 2 tbsp (30 mL) for a tart flavour, and water is not needed.
- Portion size 8 servings
- Credits : Canadian Living Magazine: July 2010
MethodPastry: In large bowl, whisk flour with salt. Using pastry blender, cut in butter and lard until in fine crumbs with a few larger pieces.
Whisk water, cream and lemon juice; drizzle over flour mixture, tossing with fork and adding a little more water if necessary to form ragged dough. Press into disc. Wrap and refrigerate until chilled, 30 minutes.
In bowl, toss together gooseberries, sugar and flour. Spread in 9-inch (23 cm) pie plate.
On floured surface, roll out pastry to 10-1/2-inch (26 cm) circle. Lay over fruit. Trim to extend 1/2 inch (1 cm) beyond pie plate; flute edge. Mix yolk with 1 tsp (5 mL) water; brush over pastry. Sprinkle with coarse sugar. Cut steam vents. Bake in 400°F (200°C) oven for 20 minutes. Reduce heat to 350°F (180°C); bake until golden, about 25 minutes. Let cool on rack for 20 minutes.
Nutritional facts Pper serving: about
- Sodium 76 mg
- Protein 3 g
- Calories 333.0
- Total fat 14 g
- Potassium 178 mg
- Cholesterol 48 mg
- Saturated fat 7 g
- Total carbohydrate 51 g
- Iron 9.0
- Folate 21.0
- Calcium 3.0
- Vitamin A 8.0
- Vitamin C 25.0