Tart Gooseberry Pie

Preheat the oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Position a baking sheet on the lowest oven rack for optimal air circulation.

Carefully remove the stems and rinse the gooseberries under cold running water to ensure they are clean.

Crush approximately half a cup of the gooseberries at the bottom of a saucepan to release their juices. In a separate small bowl, combine 2 cups of sugar, tapioca, and salt; pour the dry mixture over the crushed berries and mix until well combined. Place the saucepan on medium heat; stir constantly until the mixture reaches a boil, then cook for an additional 2 minutes. Remove from heat and gently stir in the remaining whole gooseberries.

Place one pastry sheet into a 9-inch pie pan, pressing it firmly into the corners to create an even crust. Pour the fruit filling mixture into the pie pan, followed by covering it with the top pastry sheet; cut a few slits in the top crust to allow steam to escape during baking. Brush the top pastry with milk and sprinkle it evenly with 1 1/2 tablespoons of sugar.

Bake the pie in the preheated oven on the prepared baking sheet for approximately 35 minutes, or until the crust is golden brown and the filling is bubbly.