Gooseberry Pie - Marian Danielson Pearson

1 quart gooseberries, stemmed
1 cup water
2 ½ T corn starch
1 ¼ to 1 ½ cups sugar

Cook until bubbly. Cool while making crust. Pour into bottom crust. Dot with butter. Put on top crust, slit and sprinkle with sugar. Bake at 425 degrees until bubbly and crust is golden. Cool before serving.