Gooseberry Pie

Name: Gooseberry Pie
Yield: makes one double-crust 9-inch deep-dish pie
Ingredients: All-purpose flour, for dusting; Tender Pie Dough (recipe follows); 6 cups fresh gooseberries, stemmed; 1 1/2 cups granulated sugar; 2 tablespoons instant tapioca; 1 teaspoon ground cinnamon; Juice of 1/2 lemon (about 1 tablespoon); 1/4 teaspoon salt; 1 1/2 tablespoons unsalted butter, cut into small pieces; 1 large egg yolk; 1 tablespoon heavy cream; Sanding sugar (or granulated sugar), for sprinkling; 2 1/2 cups all-purpose flour; 1 teaspoon salt; 1/2 teaspoon sugar; 1 stick (1/2 cup) unsalted butter, cold, cut into small pieces; 1/2 cup (4 ounces) vegetable shortening, cold, cut into small pieces; 1/2 cup ice water, plus more if needed; (makes two 8-inch single-crust pies or 10-inch double-crust pie)

January 24, 2012

Martha grows gooseberries, which inspired this pie, in her garden in Bedford, New York. Although their season is short (early summer), gooseberries are worth seeking out for their unique flavor. They can be very tart, so increase the sugar if you prefer your pie on the sweet side.

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