3 oz (90 g) wholemeal or plain flour
pinch of salt
8 teaspoons margarine
approximately 1 tablespoon ice-cold water
1 tablespoon wholemeal or plain flour for rolling out the pastry
for the filling
15 oz (450 g) gooseberries, topped and tailed
1 sprig of elderflowers 5 tablespoons sugar
2 tablespoons water
1. First of all, make the pastry. Stir the flour and salt together in a small bowl.
2. Add the margarine, which, if possible, has been stored in the freezer.
3. Rub into the flour using the tips of your fingers and thumbs until the mixture resembles fresh breadcrumbs.
4. Using a round-bladed knife, mix the cold water into the pastry to form a dough. if time allows, wrap in clingfilm or foil and chill for 20 - 30 minutes.
5. Meanwhile place the gooseberries, elderflowers, sugar and water in a 1 1/2 pint (900 ml) pie dish.
6. Sprinkle a sheet of non-stick baking parchment and a rolling pin with the remaining flour and roll out the pastry into a circle a little larger than the pie dish.
7. Cut a strip from all the way round the pastry, moisten the rim of the pie dish with a little water and press the strip of pastry onto it.
8. Brush the pastry rim with a little water and cover with the pastry lid.
9. Press the edges firmly together.
10. Trim the edges and press well together, flaking them with the back of a knife and scalloping in a decorative pattern.
11. If there are sufficient pastry trimmings, re-roll and cut leaves or decorative shapes to decorate the pie lid.
12. Bake at Gas Mark 6, 200°C, 400°F for 15 minutes, then reduce the heat to Gas Mark 4 (180°C) 350°F for a further 20 - 30 minutes until the gooseberries are cooked.