Gooseberry Pie

The Downtown Marquette Farmers Market offers fruits and vegetables direct from local farms. This direct farm to customer shopping allows access to varieties that are not otherwise readily available. Gooseberries are in season now. You can get some at the market. They are good eaten out-of-hand or use to make a pie.




  • Prep 20 m Cook 35 m Ready In 1 h 5 m

  1. Preheat oven to 425 degrees F (220 degrees C.) Roll dough out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a small bowl, mix together sugar and flour.
  2. Place 2 cups of berries in the pastry lined pie pan and sprinkle with half of sugar mixture. Put in remaining two cups of gooseberries, then sprinkle on remaining sugar mixture. Dot with butter. Cover with top crust and seal and flute edge. Cut a few slits in the top to allow steam to escape.
  3. Bake in the preheated oven for 35 to 40 minutes, or until golden brown. Allow to cool. You may wish to cover the edge of pie with foil to prevent over-browning. If you do so, remove the foil for the final 15 minutes of baking.

Information on Gooseberries:

In the USA markets, fresh gooseberries and currants begin to appear by July. Buy fresh harvest, ripe, firm, bright colored berries for eating as table fruits or to use in desserts. Choose mature but unripe berries to make tart and to employ in cooking. Avoid berries that are excessively soft, shriveled, and with bruises with leaking juice.

If not used immediately, store them inside the refrigerator where they keep fresh for few days.

Preparation and serving methods

Gooseberries are one of the popular fruits all over the Great Britain. Berries handpicked form the wild can be consumed on their own.

At home, wash them in cold water. Trim off stems. Fresh berries can be eaten on their own without much preparation as they are just like currants, grapes etc.

Here are some serving tips:

  • Fresh, succulent, sweet gooseberries can be eaten all alone as table fruits/salads, especially some varieties like red-London, purple, early sulphur, etc.
  • Tart, astringent quality berries are favored in fish, poultry, and meat dishes.
  • They are used in agro-food industry to prepare jam, jellies, juice, sauce, chutney, etc.
  • The berries are also used in muffins, pie-fillings, and ice creams.

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