For the crust, mix the dry ingredients together in a large bowl. Grate the chilled butter and toss with the dry ingredients. Start to work the butter in with your hands until the mixture starts to look buttery with the flecks of solid butter in the dough about pea-sized. Drizzle in the buttermilk, and toss together with a fork until it’s too stiff to work anymore. Use your hands to fold the dough and squeeze the dough together to make one dough ball.
Shape the dough into two disks and wrap in plastic wrap and place in the fridge for at least 30 minutes or up to 2 days.
For the filling, drain two cans of Gooseberries and place into a medium saucepan. Mix in the brown sugar, white sugar, cardamom, nutmeg, and cinnamon. Place over medium-high heat and use a wooden spoon or rubber spatula to work the gooseberries until the majority have popped and the mixture has become mostly liquid.
Once the mixture is starting to put off steam and small bubbles are forming, mix the tapioca starch with 1/3 cup water until there are no clumps and pour into the gooseberry mixture. The tapioca start will start to thicken the sauce quickly so continue to stir until the mixture becomes thick and gooey, about 3 minutes. Turn off the heat and fold in the butter and vanilla extract.
Drain and rinse the third can of gooseberries and lightly fold into the mixture.
Preheat the oven to 400 degrees.
Roll out each disk of pie dough and prepare a pie plate. Pour the gooseberry mixture into the bottom crust and top with a lattice pattern. Mix egg yolk and one tablespoon of cream in a small bowl and brush mixture onto the exposed crust. Sprinkle with dusting sugar.
Place in the oven for 30-35 minutes. Wait until completely cooled to serve.