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Sour Cream Gooseberry Pie


"A traditional sour cream pie plus gooseberries for a tart sweet treat. Much better than raisin any day!"
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1 h 15 m servings 423 cals
Original recipe yields 8 servings


  • Calories:
  • 423 kcal
  • 21%
  • Fat:
  • 22.4 g
  • 34%
  • Carbs:
  • 50.8g
  • 16%
  • Protein:
  • 5.7 g
  • 11%
  • Cholesterol:
  • 59 mg
  • 20%
  • Sodium:
  • 267 mg
  • 11%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, gently stir together the gooseberries and sugar. Let stand for 15 minutes. Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate.
  2. In a medium bowl, stir together the flour and salt. Mix in the sour cream, eggs and vanilla. Add the gooseberry and sugar mixture, and stir to coat evenly. Spoon into the pie crust, and place the second crust over the top. Crimp the edges to seal, and cut some decorative slits in the top to vent steam.
  3. Bake for 55 minutes in the preheated oven. Cool to room temperature, then refrigerate until serving.

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Read all reviews 39
  1. 42 Ratings

Most helpful positive review

Very good pie! I used 2 cups of gooseberries because that was what I had, and let's face it, what was I going to do with extra gooseberries? So it was a little more tart than it would have oth...

Most helpful critical review

I thought that this would be great, based on the other reviews, but this pie was not good. The gooseberry flavor did NOT mesh with the sour cream mixture AT ALL. I would say blueberries or raspb...

Most helpful
Most positive
Least positive

Very good pie! I used 2 cups of gooseberries because that was what I had, and let's face it, what was I going to do with extra gooseberries? So it was a little more tart than it would have oth...

My first home grown gooseberry pie, and it was great. I upped the berries to 2 cups. If you like the tartness and your berries are on the ripe side, I recommend upping the berries to more like 2...

My wife and I made this pie last night and was able to sample it today. Fantastic!! As recommended by another member, we upped the amount of gooseberries to 2 cups, and the sugar to 1 1/4 cup....

I must admit, I was quite skeptical when I prepared the sour cream filling and it was quite runny. However, everything solidified beautifully and it was quite tasty - I have quite the sweet toot...

I made this recipe yesterday for my family and it was a huge hit! One person even said it was the best use of gooseberries they'd ever seen. I used 2 cups of gooseberries and added a little un...

What a winner this recipe is. Will go into the 'again and again' box. This is the first year the gooseberry bushes have produced in abundance and all the neighbours have their share and also t...

If you like a tart pie, this is a good gooseberry pie. I used two cups of berries, but that wasn't enough. I might mash some of them to better distribute the tartness and use a little less sour ...

I made the pie following the recipe exactly (except for a pinch of nutmeg in the filling). I had never made anything using gooseberries before. My significant other (who is also a professionally...

I added an extra 1/2 c. of gooseberries for more flavor. This is a great pie and the sour cream mixture keeps it from being so tart!