2 full cups fresh steamed and rinsed gooseberries
2 c. granulated sugar, do not add water

Put into saucepan and stir in sugar well and allow to slowly cook until sugar is dissolved and berries are nearly cooked. In meantime make a thickening of 1/4 cup cool water and couple of tbsp. flour and a slight pinch of salt, mix this well and stir into hot gooseberries, continue cooking on medium low, until thickened, remove from heat and cool. Refrigerate while making and rolling out pie crust. Put nearly cool gooseberries in pie crust, add top crust, cut design in top crust for air vents. Bake at 425 degrees about 25 minutes, turn up oven heat to 450 degrees about 10 to 15 minutes, watch so crust doesn't get too browned. Remove and set on rack to cool.