Prepare the Pie Crust:

• In a large bowl, mix the flour, sugar, and salt.
• Cut in the cold butter using a pastry cutter or your hands until the mixture resembles coarse crumbs.
• Gradually add ice water, one tablespoon at a time, mixing until the dough holds together.
• Divide the dough into two discs, wrap in plastic, and refrigerate for at least 30 minutes.

Preheat the Oven:

• Set the oven to 400°F (200°C).

Prepare the Filling:

• In a saucepan, combine the gooseberries, sugar, cornstarch (or flour), salt, and lemon juice.
• Cook over medium heat, stirring frequently, until the mixture thickens and the berries soften (about 5-7 minutes).
• Remove from heat and let cool.

Roll Out the Dough:

• Roll out one dough disc on a lightly floured surface and fit it into a 9-inch pie pan.
• Pour the cooled gooseberry filling into the crust.
• Dot with small pieces of butter.

Top the Pie:

• Roll out the second dough disc and place it over the filling.
• Seal the edges by crimping and cut small slits in the top for ventilation.
• (Optional) Brush with egg wash (beaten egg mixed with milk) for a golden crust.

Bake the Pie:

• Bake at 400°F (200°C) for 10 minutes.
• Reduce the temperature to 375°F (190°C) and continue baking for 30-35 minutes or until the crust is golden brown.