Gooseberry Pie

• All-purpose flour, for dusting
• Tender Pie Dough (recipe follows)
• 6 cups fresh gooseberries, stemmed
• 1 1/2 cups granulated sugar
• 2 tablespoons instant tapioca
• 1 teaspoon ground cinnamon
• Juice of 1/2 lemon (about 1 tablespoon)
• 1/4 teaspoon salt
• 1 1/2 tablespoons unsalted butter, cut into small pieces
• 1 large egg yolk
• 1 tablespoon heavy cream
• Sanding sugar (or granulated sugar), for sprinkling
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1 stick (1/2 cup) unsalted butter, cold, cut into small pieces
• 1/2 cup (4 ounces) vegetable shortening, cold, cut into small pieces
• 1/2 cup ice water, plus more if needed
• (makes two 8-inch single-crust pies or 10-inch double-crust pie)

1. On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round.
2. With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
3. Trim dough to a 1/2-inch overhang all around.
4. Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet.
5. Chill pie shell and dough until firm, about 30 minutes.
6. In a large bowl, toss together the gooseberries, granulated sugar, tapioca, cinnamon, lemon juice, and salt.
7. Spoon into pie shell, mounding slightly in the center.
8. Dot with butter.
9. Lightly brush rim of pie shell with water.
10. Center the remaining rolled dough on top of the fruit; gently press over the berries.
11. Gently press the top and bottom pieces of dough together to seal.
12. Using kitchen scissors, trim top piece of dough to a 1-inch overhang all around.
13. Tuck dough under, and crimp edge as desired.
14. Using a 1-inch round cookie cutter, make cuts in the top crust to allow steam to escape (do not remove rounds of dough).
15. In a small bowl, whisk together egg yolk and cream; brush egg wash over entire surface of pie, being careful not to let it pool.
16. Sprinkle pie generously with sanding sugar.
17. Freeze or refrigerate pie until firm, about 30 minutes.
18. Meanwhile, preheat the oven to 400F, with the rack in the lower third.
19. Place pie on a parchment-lined baking sheet.
20. Bake until the crust begins to turn golden, about 20 minutes.
21. Reduce oven temperature to 350F.
22. Continue baking, rotating sheet halfway through, until crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more.
23. Transfer the pie to a wire rack to cool completely.
24. The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
25. Place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade.
26. Add the butter and shortening, and process just until the mixture resembles coarse crumbs, about 10 seconds.
27. (To mix by hand, combine the dry ingredients in a large bowl; use a pastry blender to cut in the butter and shortening.)
28. With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds.
29. Test the dough by squeezing a small amount together: If it is crumbly, add a bit more water.
30. Turn out the dough onto a work surface.
31. Divide in half.
32. Place each half on a sheet of plastic wrap; flatten into disks.
33. Wrap in plastic, and refrigerate at least 1 hour or up to 2 days.
34. Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.

flour, pie, fresh gooseberries, sugar, tapioca, ground cinnamon, lemon, salt, unsalted butter, egg yolk, heavy cream, sanding sugar, flour, salt, sugar, butter, vegetable shortening, water

Taken from www.epicurious.com/recipes/food/views/gooseberry-pie-390307 (may not work)