Preheat the oven to 375F.

Combine the flour, salt, and cold butter in a bowl and start to flatten and work the butter into the flour until the butter gets to the size of hazelnuts. Add just enough water to hold the dough together when squeezed in your hand. Split the dough in half and wrap with plastic wrap. Refrigerate for at least 30 minutes.

In a saucepan, add the butter and heat until melted over medium heat. Add the gooseberries, sugar, and lemon zest. Cook for 10-15 minutes until some of the berries burst and the liquids thicken. If the berries are having a hard time bursting just smash a few with the back of a spoon. Let cool. If the liquid from the berries seem too thin, thicken it will a tsp of flour. I found that I didn't need to use it with my variety of gooseberry.

Meanwhile, roll one portion of the pie dough into a circle (about 1/8" thick). Place the dough into a lightly greased 9" pie pan. Gently press the edges into the pan. Prick a few holes with a fork to prevent the dough from bubbly in the oven.

Cover the dough with a sheet of parchment filled with baking beans. Bake for 15 minutes until lightly golden brown. Remove the baking beans and let cool. Meanwhile, roll the second portion of pie dough into a circle and refrigerate until needed.

Pour the cooked gooseberries into the prepared pie crust. Cover with the second pie round and press the edges in to seal the crust. You can either use a fork or your fingers to design the edges.

Cut 6 slits on the top of ventilation. You can use the dough scraps to write "Grumpy" on the top of pie like Snow White does in the movie. This is quite difficult but worth a try!

Brush with egg wash and bake for 25-30 minutes until it is golden brown.