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1
Pull off tops and tails of gooseberries and halve berries lengthwise.
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2
In a 10-inch heavy skillet cook berries and 1 cup sugar over moderate heat, stirring, until sugar is dissolved and mixture is translucent, about 5 minutes.
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3
Stir in tapioca and simmer, stirring occasionally, 5 minutes.
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4
Stir in 1 tablespoon butter and cool completely.
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5
Preheat oven to 400F.
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6
On a floured surface with a floured rolling pin roll out larger piece of dough into a 12-inch round (about 1/8 inch thick).
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7
Fit round into a 9-inch (1-quart) glass pie plate.
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8
Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and with a fluted pastry wheel or sharp knife cut into 1-inch-wide strips.
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9
Fill shell with cooled filling and brush edge of shell lightly with water.
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10
Arrange about 6 pastry strips, parallel to each other and about 1/2 inch apart, over filling, pressing ends of strips to edge of shell to seal.
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11
(Reserve remaining pastry for another use.)
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12
Trim edge of pastry and crimp decoratively.
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13
Melt remaining tablespoon butter and brush over pastry.
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14
Sprinkle pastry strips with remaining teaspoon sugar, being careful not to sprinkle crimped edge of pie (sugar may burn).
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15
Bake pie in middle of oven 20 minutes, or until edge is just golden.
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16
While pie is baking, cut a 12-inch square of foil and with scissors cut out a 7- to 8-inch round, discarding round.
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17
Put foil on top of pie to keep edge from burning and bake pie 30 minutes more, or until filling is bubbling all over and pastry strips are golden.
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18
Serve pie warm or at room temperature.
