FRESH GOOSEBERRY PIE
Prepare pastry (my recipe to follow) for two-crust 9 inch pie and line pie plate with pastry.
Crush 1/2 cup gooseberries (I use potato masher), combine with 1 1/2 cups sugar, 3 Tbsps. quick-cooking tapioca, and 1/4 tsp. salt. Cook and stir until mixture thickens and boils. Add 2 1/2 cups whole berries. Fill pastry shell. Dot with 2 Tbsps. butter or oleo. Put on top crust, seal, cut slits for steam to escape. Bake in a hot over (400) for 30-40 minutes or until crust is browned. Serve warm (or cold). Good with home made vanilla ice cream.
NO FAIL PIE CRUST
2 cups flour
2/3 cup salad oil
5 Tbsps. water
salt to taste
Mix all ingredients. Roll 1/2 of dough between 2 sheets of waxed paper to just larger than the pie pan. Remove top sheet of paper and hold dough by second sheet to help put the crust in the pan. Crust is easily repaired with a scrap of dough if needed. Roll second half of dough and have ready. Pour gooseberry mixture into prepared crust, add butter/oleo, then put on top crust. Seal edges, cut slits, Sprinkle a little sugar on top. Bake. This is an easy, flaky crust. Makes a 2-crust pie or two 1-crust pies.
Mom says: It's from BH & G Pies and Cakes cookbook, and it's the one I always use. I think I did make it with Splenda the last time I made it. I think Splenda would be cup for cup.
I say: I love gooseberries. We had a little bush out back, well, they still do as they still live in the house I grew up in. Some years we'd get barely enough berries for one pie, other years we'd get 4-5 pies' worth. It was always rather a treat, since we didn't have it all year long. I have seen gooseberry pie filling in the store, but I'd never buy it, it wouldn't be the same.
However, I do have to admit that I don't love Mom's pie crust recipe. It is definately the easiest homemade crust recipe I've ever seen, but the taste was never my favorite, though Mom and Dad have always loved it. I'll probably buy my pie crust from the store.