|Shortcrust pastry||1 (Using 6 Ounce Flour, Etc.)|
|Gooseberries||1 1⁄2 Pound|
|Demerara sugar||4 Ounce|
Top and tail the gooseberries with a pair of scissors, wash the gooseberries well.
Place half of them in a 1 1/2-pt. pie-dish, add the sugar and water and then the remaining gooseberries.
Line the edge of the dish with pastry, cover with the remaining pastry.
Bake in a fairly hot oven (400° F., Gas 6) reducing the heat to moderate (350° F., Gas 4) when the pastry is set.
Continue cooking till the fruit is tender—about 45 min altogether.
Dredge with castor sugar and serve.