Gooseberry pie

1) For the pastry, mix the icing sugar, butter and egg yolks. Add the flour and mix with your fingertips until the mixture resembles damp breadcrumbs.
2) Add 1-2 tablespoons of water, just enough for it to come together. Wrap in cling film and refrigerate for 30 minutes
3) Heat oven to 190C/170C fan/gas 5.
4) For the filling, put the fruit and caster sugar into a pan with a little water and simmer for about 10 minutes or until the fruit is tender.
5) Pour the fruit into a pie or flan dish.
6) Roll the pastry out on a lightly floured surface so it’s big enough to make a lid for your pie dish.
7) Wet the edge of the dish and add a strip of extra pastry. Wet the strip and put the pastry lid on, Crimp together by pinching with your fingers. Trim off any excess.
8) Make a few holes in the lid to allow the steam to escape and brush with the beaten egg.
9) Bake for 30 mins until golden brown. Allow to rest for a few minutes before serving.