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Bush Gully boy's gooseberry pie

  • 15 minutes
  • 30-35 minutes
  • 6
Bush Gully boy's gooseberry pie

Bush Gully is an area within Molesworth Station and the boys who care for the stock in this area are partial to the taste of a simply made, old-fashioned gooseberry pie - all the better when served with lashings of whipped cream. Tracey's teenagers are quick to add that there's always whipped cream, as ice cream is not an option when the mustering is on.


  • 400 gram packet frozen flaky puff pastry, defrosted
  • 2-3 cups gooseberries, fresh or frozen and defrosted
  • ¼-½ cup sugar
  • milk for glazing


  1. Set the rack in the centre of the oven or just beneath. Preheat the oven to 220ºC. Lightly grease a 4-cup capacity pie dish.
  2. Cut the pastry into two-thirds and one-third and set the smaller piece aside. On a lightly floured bench, roll out the larger piece to a 2mm thickness and use to line the base and sides of the pie dish. Brush the edge with milk. Place a pie funnel or an upturned egg cup in the centre of the dish.
  3. Scatter the gooseberries around the funnel and sprinkle over the sugar. Roll the remaining pastry out thinly and roll on top of the pie, pressing the edges together to seal them tightly. Brush lightly with milk to glaze.
  4. Bake in the preheated oven for 30-35 minutes or until the pastry is well browned. Serve hot.

Cooks Tips

- Shirley does occasionally use sweet short pastry but cooks it at the lower temperature of 190ºC as the pastry browns too quickly otherwise. - If wished, mix ½ tablespoon cornflour with the sugar and scatter over the gooseberries to create a slightly thickened sauce.

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