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1
On a piece of parchment generously dusted with flour, roll out one disk of dough to a 12-inch round.
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2
With a dry pastry brush, sweep off excess flour; fit dough into a 9-inch glass pie plate, pressing it into the edges.
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3
Trim dough to a 1/2-inch overhang all around.
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4
Roll out remaining disk of dough in the same manner; transfer (on parchment) to a baking sheet.
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5
Chill pie shell and dough until firm, about 30 minutes.
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6
In a large bowl, toss together the gooseberries, granulated sugar, tapioca, cinnamon, lemon juice, and salt.
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7
Spoon into pie shell, mounding slightly in the center.
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8
Dot with butter.
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9
Lightly brush rim of pie shell with water.
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10
Center the remaining rolled dough on top of the fruit; gently press over the berries.
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11
Gently press the top and bottom pieces of dough together to seal.
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12
Using kitchen scissors, trim top piece of dough to a 1-inch overhang all around.
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13
Tuck dough under, and crimp edge as desired.
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14
Using a 1-inch round cookie cutter, make cuts in the top crust to allow steam to escape (do not remove rounds of dough).
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15
In a small bowl, whisk together egg yolk and cream; brush egg wash over entire surface of pie, being careful not to let it pool.
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16
Sprinkle pie generously with sanding sugar.
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17
Freeze or refrigerate pie until firm, about 30 minutes.
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18
Meanwhile, preheat the oven to 400F, with the rack in the lower third.
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19
Place pie on a parchment-lined baking sheet.
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20
Bake until the crust begins to turn golden, about 20 minutes.
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21
Reduce oven temperature to 350F.
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22
Continue baking, rotating sheet halfway through, until crust is deep golden brown and the juices are bubbling and have thickened, 40 to 50 minutes more.
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23
Transfer the pie to a wire rack to cool completely.
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24
The pie is best eaten the same day it is baked, but it can be kept at room temperature, loosely covered with plastic wrap, for up to 2 days.
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25
Place the flour, salt, and sugar in the bowl of a food processor fitted with the metal blade.
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26
Add the butter and shortening, and process just until the mixture resembles coarse crumbs, about 10 seconds.
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27
(To mix by hand, combine the dry ingredients in a large bowl; use a pastry blender to cut in the butter and shortening.)
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28
With the machine running, pour ice water through the feed tube in a steady stream until the dough just holds together without being too wet or sticky; do not process more than 30 seconds.
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29
Test the dough by squeezing a small amount together: If it is crumbly, add a bit more water.
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30
Turn out the dough onto a work surface.
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31
Divide in half.
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32
Place each half on a sheet of plastic wrap; flatten into disks.
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33
Wrap in plastic, and refrigerate at least 1 hour or up to 2 days.
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34
Dough can be frozen, wrapped in plastic, up to 3 weeks; thaw in refrigerator.
