4 c. Missouri gooseberries
2 c. sugar
2 tbsp. flour or 4 tbsp. tapioca
2 tbsp. butter

Pour enough water to nearly cover berries. Bring gooseberries to a boil. Slowly add sugar and flour that has been combined. Stir gently until thickened. Remove from heat. Add butter and set aside until cool.

Bake 3 (9 inch) rounds of pie crust. Layer baked crusts with gooseberry filling and top with whipped cream.