“Snozzberries? Who ever heard of a snozzberry?” That’s how I actually felt when I acted cool and calm purchasing a pint of gooseberries from a local farm this past weekend. While I looked like I was on a mission for them, I’ve actually never encountered a gooseberry in my life! But here’s the thing…they were packing purchases in these great reusable grocery bags that I just had to have! (I know, I know!) So here’s what I found…
These small green berries pack a sweet bite and are often used in pies, tarts, or jams. Since I’d only bought a pint, I decided to mix them with some more traditional fruit fillings like strawberries or blueberries and bake (eek!) a pie. The addition of a squeeze of lemon juice brightened the flavors and a little whipped cream never hurt! If you can’t find gooseberries, just replace them with an extra 2 cups of one of the others. Here’s my Tri-Berry Lattice Pie.
1 frozen deep dish pie crust
1 rolled ready to use pie crust
2 cups strawberries, halved
2 cups blueberries
2 cups gooseberries
1/2 cup white sugar, plus a pinch
1/3 cup brown sugar
1/4 cup of cornstarch
pinch of salt
pinch of ground ginger
2 TBS fresh lemon juice
1 egg, lightly beaten
Prepare frozen pie crust according to directions.
Preheat oven to 400 degrees.
For the berry filling combine berries, sugars, cornstarch, salt, ginger, and lemon juice in a large bowl. Set aside for 10 minutes until the berries start to “juice” and mixture becomes syrupy.
Pour filling into pie crust. Lattice the topping by cutting the rolled pie crust into strips and cross-hatching strips on top. Trim edges and pinch with a fork. Brush crust with egg wash and sprinkle with extra white sugar.
Place pie on baking sheet and bake for 15 minutes. Reduce heat to 350 degrees and bake for 30 more minutes. Remove and let cool. Serve with fresh whipped cream (recipe follows).
Fresh Whipped Cream:
Place a large glass bowl in the freezer for 20 minutes. Combine 1 cup of heavy whipping cream, 1/4 cup white sugar, and 1 tsp of vanilla in the chilled bowl. Beat on medium until desired consistency.
This summery pie was the perfect sweet treat (and a good distraction!) for my growing belly and the rest of my house didn’t mind either! Since it is such a basic universal fruit filling, using whatever berries are in season is economical as well as delicious 🙂
Stephanie a.k.a. The Foodetarian