Gooseberry Pie

Pastry for 2 crust pie
1 and 1/2 cup sugar
1/2 cup flour
4 cups fresh gooseberries
2 tablespoons butter or margarine

Stir sugar and flour together.
Put half of the gooseberries in a 9 " pie crust. Sprinkle with half the sugar flour mixture. Top with remaining gooseberries and then with remaining sugar flour mixture. Dot with butter. Add top crust with vents cut in it; seal and flute edges. Cover edge of pie with a 3" strip of foil to prevent browning too much.
Bake in hot oven at 425 degrees for 35-40 minutes, until juices start to bubble through vents; remove foil last 15 minutes of baking. Cool.