Gluten-Free Gooseberry Pie

A slice of gooseberry pie on a plate showing crisp buttery pastry and a filling spilling out with juicy fruit.

This gooseberry pie is made with a crisp and buttery homemade gluten-free pastry and filled with perfectly balanced sweet-tart gooseberries.

Prep Time45

Cook Time45

Resting Time30

Total Time2

Course: Dessert

Cuisine: British

Servings:

Calories: 411kcal

Author: Georgina Hartley

Equipment

20cm (8 inch) pie dish

Ingredients

500 g gooseberries
100 g caster sugar
1 teaspoon vanilla extract
1 tablespoon tapioca flour tapioca starch

Pastry

120 g sweet rice flour glutinous rice flour
110 g sorghum flour
60 g tapioca flour tapioca starch
1 tablespoon + 2 teaspoons caster sugar
½ teaspoon sea salt
200 g unsalted butter cold from the fridge
2 eggs
1 teaspoon milk

Metric - US Customary

Instructions

Gooseberry Filling

Prepare the gooseberries by washing, topping and tailing to remove the stems.
Place about 300g (approx. two thirds) of the gooseberries in a pan with the sugar and vanilla then heat over a medium heat with the lid on until the gooseberries are soft and have collapsed.
Remove the lid and simmer for a further five minutes until some of the water has evaporated and it’s beautifully syrupy.
Remove from the heat then mix in the rest of the gooseberries and transfer to a shallow bowl to chill in the refrigerator whilst you prepare the pastry.

Pastry Crust

In a large mixing bowl, whisk together the sweet rice flour, sorghum flour, tapioca flour, 1 tablespoon sugar and salt.
Remove the butter from the fridge and peel shards into the flour mixture until you’ve used it all.
Rub the mixture between fingertips until roughly shorn. It’s okay that the butter is still in largish pieces.
Make a well in the centre of the dry mixture and pour in one whole egg + one egg white, reserve the second egg yolk for the egg wash (whisk the extra egg yolk with 1 teaspoon milk then cover and chill in the fridge until needed).
Bring the dough together using a wooden spoon at first, if you like, but switch to using your hands for the final gathering.
Turn the shaggy pastry out onto a clean work surface and knead for about two minutes until the dough comes together into a smooth ball which is no longer sticky.
Split the dough into two thirds and one third and roll into two separate balls. Flatten the balls slightly to make two thick round discs. Wrap each one in baking parchment or cling film (plastic wrap) and place in the fridge for 30 minutes to rest and chill before rolling out.

Pie Assembly

At this point pre-heat the oven to 190°C / 170°C fan / gas mark 5 / 375°F.
Cut two large pieces of baking parchment, 2½ inches wider than the size you need to roll the pastry out to and dust with a little tapioca flour
Place the larger of the chilled pastry discs between the parchment sheets, dusting the top of the pastry with a little tapioca flour.
Using a long rolling pin, roll out the pastry into a round until it is about 3-4mm thick and a couple of inches larger than your pie dish.
Peel away the baking parchment and use the rolling pin to lift the pastry and drape it over the pie dish.
Fit the pastry into the pie dish, patching up any cracking with excess pastry. Place the pie dish in the fridge whilst you roll out the second pastry disc in exactly the same way.
Bring your gooseberry filling out of the fridge after you have rolled out the second disc. Stir the tapioca starch into the gooseberry filling until totally absorbed.
Spoon the gooseberry filling into the pie dish in an even layer.
Dampen the edges of the pastry with a little water which will help seal the pastry lid on top.
Drape the second disc of pastry carefully over the top of the pie. Press the edges of the pastry together then cut away the excess pastry to the edges of the pie dish. Crimp the edges together using your hands or the back of a fork.
Make four slits in the centre of the pie lid using a sharp knife.
Brush the egg wash all over the top of the pie, making sure it doesn’t gather to much in the crevices. The sprinkle over the 2 teaspoons caster sugar.
Bake the pie in the middle shelf of the oven for 45 minutes until the pie is beautifully golden.
Remove from the oven and allow the pie to cool in the tin.

Notes

Eggs. The eggs used in this recipe are medium size, 60g each with shell and 50g without shell. If you can't get hold of medium eggs I suggest you weigh the amount.
You get for a full breakdown of how to make the gluten-free pastry dough which gives tips and troubleshooting and flour substitution ideas if you need them on the separate recipe post.
You can make the gluten-free pastry dough and the gooseberry filling (without the tapioca flour stirred in yet) up to two days before assembling and baking.
The pie can be served warm or at room temperature.
You can serve this pie warm but you should allow it to rest out of the oven for at least 30 minutes so the filling has time to settle and further set.
Once completely cool, cover and store the pie in the fridge for up to four days. Serve cold, bring to room temperature, or gently re-heat before serving.

US customary measurements: These US measurements for the ingredients provided are based on a conversion calculator. This recipe was tested with metric measurements and I recommend using a digital scale to weigh ingredients for the most accurate results. READ MORE >>> Why you should always weigh vs measuring with cups

Nutrition information: Please note that the nutrition information provided below is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients you use. Please seek a professional nutritionist’s advice for further clarification.

The nutrition serving is for 1 slice of pie, assuming the pie is cut into 8 servings.

Nutrition