5 c. gooseberries
1 2/3 c. sugar
1/2 c. flour
1 tbsp. cornstarch
2 tbsp. butter
Pastry for a 2 crust pie

Roll out pastry and fit into 9 inch pie pan. Combine gooseberries, sugar, flour, cornstarch together and place in the pie crust. Dot with butter. Roll out top crust, cut slits in crust and place over the filling. Seal to bottom crust and flute edges. Bake at 425 degrees for 50 minutes.