3 cups fresh gooseberries
2 cups white sugar
3 tablespoons quick-cooking tapioca
½ teaspoon salt
1 (14.1 ounce) package double-crust pie pastry, thawed
2 tablespoons milk
1 ½ tablespoons white sugar
Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack.
Stem and rinse gooseberries.
Crush 1/2 cup berries in the bottom of a saucepan. Mix 2 cups sugar, tapioca, and salt together in a small bowl; pour over crushed berries and mix until combined. Turn the heat to medium; cook and stir until mixture boils. Cook for 2 more minutes. Remove from the heat and stir in remaining whole berries.
Press one pastry into a 9-inch pie pan. Pour in fruit filling, then cover with top pastry; cut slits to allow steam to escape. Brush top pastry with milk and sprinkle with 1 1/2 tabelspoons sugar.
Bake in the preheated oven on the baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
