Pie pastry for 9-inch double crust pie
1 1/2 cups granulated sugar
1/2 cup all-purpose flour
4 cups gooseberries (thawed if frozen)
2 tablespoons butter
2-3 tablespoons granulated sugar, for crust (optional)
Roll out dough to fit 9-inch pie plate. Place bottom crust in pie plate, Roll out top crust and set aside.
Combine sugar and flour in bowl; stir to mix well. Place 2 cups of gooseberries in pastry-lined pie plate. Sprinkle with half the sugar-flour mixture. Add remaining 2 cups gooseberries, and top with remaining sugar mixture. Dot with butter.
Arrange top crust over filling. Seal and flute edges. Cut a few slits in the top to allow steam to escape. If desired, sprinkle 2-3 tablespoons sugar over top crust. Bake in preheated 425-degree oven for 30 to 40 minutes or until golden brown. Let cool on rack.
Serves 6 to 8