This is blue goose pie. I snuck a few strawberries into it too. The gooseberries are from my woods, bought the blueberries. Great for a Sunday dinner (venison backstrap and garden salad) finisher with some vanilla ice cream.

Sorry about the giant pictures. I am minus my computer for photo editing.

Next time I make this pie recipe I will reduce the sugar from one cup to 3/4 cup. My other alterations of the recipe is I always put a little vanilla extract into fruit pies and some butter pats under the top crust/

Blue Goose Pie

Ann, it looks simply delicious.

Yes it does!!

Yum! And, thanks for the recipe connection!

quote:

Originally posted by Use Enough Gun:
Yum! And, thanks for the recipe connection!

You are welcome.

One more comment about the recipe. I think there needs to be more tapioca starch than called for. Pie was a little too runny. I will experiment with that for the next time. I've seen some recipes call for corn starch but I have not tried them.

In the meantime, there are more gooseberries waiting to be picked.

Wow - I want some :-)

That looks good . . . great!Am going to have to try it!

One may want to try rice starch, it seems to have a better "mouth feel" when cool.

Ann, I still don't have a decent crust down. Yours looks wonderful. Care to share your crust recipe?

quote:

Care to share your crust recipe?

Yes, please Ann!

No lie! Used this stuff for years.

I've used those for years as well, especially in my dutch oven cooking. And, my wife uses them as well. Thanks for the secret recipe!

UEG- I keep several boxes in the cupboard.

So what made this particular pie crust look so good was I did an egg wash on the top and also used a silicone pie shield for the edge during baking.

I have found the silicone edge thingy works better than aluminum foil.

Thanks, Ann. I had forgotten all about Jiffy pie crust mix!