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Strawberry & gooseberry pie

Strawberry & gooseberry pie
    • Prep time:
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  • Serves: 8-10 slices

The natural sweetness of Strawberries goes perfectly with tart gooseberries in one of the tastier pies you'll ever make. Give this Strawberry & gooseberry pie recipe a try and see for yourself.


For the pastry

  • 1 large egg, at room temperature, separated
  • 225g unsalted butter, softened
  • 1 tsp vanilla extract
  • 50g caster sugar
  • ½ tsp salt
  • 350g plain flour, plus a little extra for dusting
  • Extra-thick cream, to serve

For the pie filling

  • 500g ripe strawberries, halved, or quartered if large
  • 500g gooseberries, washed, topped and tailed
  • 100g golden caster sugar, plus 1 tbsp extra
  • 1 tsp ground cinnamon
  • 2 tbsp ground almonds


  • A 23cm fluted tart tin
  • Baking beans


If you want to try making this Strawberry & gooseberry pie recipe, follow the below stages.

Step 1

Put the egg yolk, butter, vanilla, sugar and salt in a food processor, and pulse until creamy and soft.

Add the flour and pulse until the mixture comes together in clumps – don’t overwork it.

Tip onto a lightly floured surface and squish the dough together. Split into 2 pieces, one slightly larger than the other, then shape into smooth discs. Wrap in cling film and chill for around 30 minutes.

Step 2

While the dough is chilling, make the filling for the strawberry & gooseberry pie. Put the berries and sugar in a wide pan and cook for 5 minutes until syrupy and the gooseberries are soft but not bursting. Drain in a colander over a bowl and leave to cool.

Mix together the cinnamon and extra sugar in a small bowl, and set aside.

Making the filling for the strawberry & gooseberry pie by cooking the fruits with the sugar in a wide pan
Making the filling for the strawberry & gooseberry pie

Step 3

Heat the oven to 200°C/180°C fan/Gas mark 6.

Line a 23cm fluted tart tin with the larger piece of pastry (see notes). Prick the base several times with a fork, chill until firm, then line with foil and fill with baking beans.

Bake on a baking sheet for 15 minutes. Remove the foil and beans, and put back into the over for a further 10 minutes or until the bottom of the pastry is golden and feels sandy. Roll the second pastry disc to roughly the size of the tart and cut into 5cm squares.

The pie baking in the oven. The edge of the pie is wrapped with a collar of silver foil to protect it from being overcooked
Baking the pie in the oven

Step 4

Scatter the ground almonds over the pastry base (this will help to prevent a soggy bottom). Top with the fruit and drizzle with 2 tbsp of the syrup. Space the pastry squares over the tart, brush with egg white, then scatter the pie with most of the reserved cinnamon sugar.

Wrap only the edge of the pie with a collar of foil to protect it from overcooking, then bake for 30 minutes until golden & crisp. Scatter with more spiced sugar and serve warm with thick cream and the fruity pink syrup in a jug for pouring.

A slice of the strawberry & gooseberry pie, in a bowl, with a spoon by the side. There is thick cream which has been poured into the bowl.
A slice of the strawberry & gooseberry pie, served with cream

If you enjoyed making this Strawberry & gooseberry pie recipe, check out a few more recipes.


Lining your tin

As this pastry is fairly short, it’s easier to roll it out between 2 sheets of baking parchment. Roll out to 3mm thick, remove the top sheet of paper, flip the pastry over your rolling pin and use it to help lift the pastry over the tin. Gently push the pastry into the ridges of the tin using a small ball of pastry to help. Roll the pin over the top of the tin to remove the excess pastry, then gently press the pastry up against the tin so that it stands just proud of the top.