12585 Blue Goose Pie Makes one 9-inch double-crust pie Wed Aug 06 07:35:16 -0700 2008 Thu Feb 05 19:04:35 -0800 2009 Licensed http://www.chow.com/recipes/12585 Fri, 06 Feb 2009 03:04:35 GMT Like Bluebarb Pie (page 73), sweet mellow blueberries offset another tarter ingredient here. It's common practice to truncate “blueberries” to “blue” and “gooseberries” to “goose.”

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  • Roll out the pastry and line a 9-inch pie tin with the bottom crust. Roll out the remaining dough for the top crust. Rechill the pastry if necessary.
  • Preheat the oven to 450°F.
  • Pinch the stems off the gooseberries and sort through all the berries, discarding any duds. In a medium bowl, toss the berries with the sugar, tapioca, juice, zest, and salt. Scrape the filling into the bottom crust and cover it with the second crust. Trim and crimp the crust; chill the pie for 10 minutes in the freezer. Cut vent slits in the top crust and sprinkle it lightly with sugar.
  • Bake the pie on a lipped baking sheet for 7 to 10 minutes, or until the crust looks dry, blistered, and blonde. Turn the oven down to 375°F, and bake for at least 30 minutes more, until the crust is golden brown and visible juices are thickened and bubble slowly through slits in the top crust.
  • Cool the pie completely before cutting, at least a few hours. Serve it at room temperature. Store the pie uncovered at room temperature for up to 3 days.
    • ]]>     http://www.chow.com Ron Silver and Jen Bervin 50 Main Pastry for a 9-inch double-crust pie, chilled, such as Bubby's All-Butter Pastry Pie Dough (page 23) or Basic Butter and Shortening Pastry Pie Dough (page 27)

    ]]>     2 cups gooseberries

    ]]>     2 cups blueberries

    ]]>     ⅔ cup sugar, plus extra for sprinkling on the top crust

    ]]>     4 tablespoons quick-cooking tapioca flakes

    ]]>     ½ lemon, juiced

    ]]>     1 tablespoon lemon zest

    ]]>     Pinch salt

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