4 cups gooseberries (fresh, frozen or canned can be used)
3/4 cup sugar
1/4 all purpose flour
Pinch of salt
1 tablespoon butter
Pastry for double-crust pie (or already refrigerated pie crust)
Directions
Stem and wash gooseberries. Put in large mixing bowl. Combine sugar, flour and salt in a smaller mixing bowl.
Add sugar mixture to berries, then toss gently to coat the fruit.
Fill a pastry-lined nine-inch pie plate with the gooseberry mixture; dot with butter. Adjust top crust. Seal and flute the edge with a fork. Make four slits in top of crust. Cover edge of pie with foil.
Bake at 375 degrees F for 20 minutes.
Remove foil and bake another 25 minutes or until golden brown.
