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The Good Hearted Woman

Home Cooking & Cozy Living

  • SOURDOUGH RECIPES & RESOURCES

Savory Herb Pie Crust

October 13 By Renée 2 Comments

Our tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish. 

baked chicken pot pie with herb pastry crust

Classic Homemade Chicken Pot Pie, topped with our tender, flaky Herbed Pie Crust.

This post may contain affiliate links, but don’t worry – they won’t bite.

The foods we prepare for the people we love stays with them long after we are gone. My mother will always be remembered for her fruit pies and her spaghetti sauce and her chili mac. Simple, dependable, and delicious. When I remember Mr B’s Great-Granny (who I first met when we were 15), I always think of her homemade egg noodles; and the smell of fried bologna always reminds me of my Grandma Lucy.

So what will you be remembered for? For me, my classic Italian lasagna is for sure in the running, as is Mr B’s personal favorite; my Shepherd’s Pie. (I have a few fans.) But just as likely, I will be remembered for my Chicken Pot Pie, made with homemade chicken stock and oven roasted vegetables. (Recipe coming next week!)

The crowning touch on this most ultimate of comfort foods is a tender, flaky, golden crust infused with herbs specially chosen to complement the savory, creamy chicken filling.

A Tender, Flaky, Golden Crust Infused with Herbs

This tender, flaky Herb Pie Crust is the perfect wrapping for all your savory pies and pastries, and the herbs can easily be customized to complement any dish. 

herb pie crust on chicken pot pie; ready to bake

There are plenty of tips and tricks out there to help you achieve that perfect pie crust; however, in my experience, following these three basic rules will keep you on the road to tender, flaky, pie perfection every time!

Secrets to Perfect Pie Crust

Mom taught me three simple rules for making pie crust. 

  1. Keep everything COLD. – The colder you can keep things, the more successful your crust will be. Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time. 
  2. Incorporate fats by hand. – One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, often coarsely grate my butter. (I usually chill it, along with the shortening, for at least an hour.) I find that this allows me to distribute it quicker, therein keeping everything colder. 
  3. Do not overmix. – Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. Gluten strands are formed the more you mix the dough. This is why you want to avoid over-mixing or kneading pastry dough once the liquid has been added. 

herb pie crust rolled out on parchment

Use Two Pieces of Parchment Paper to Make Rolling Easier

This dough can be rolled out on a floured surface; however, I find that sandwiching dough between two parchment sheets allows me to roll it out smoothly without adding too much additional flour while dusting. It also allows me to turn it over easily to roll the opposite side. 

To do this:

  1. Place your refrigerated dough disk between two sheets of parchment, dusting both sides lightly with flour before placing the top sheet. (Wax paper also works.)
  2. Beginning in the center of the disk, roll away from you, then spin the dough about a quarter turn.
  3. Repeat this motion, rolling from the center and turning a quarter turn, applying pressure evenly as you go.
  4. Flip the entire thing over and repeat on the opposite side, rolling until you achieve the desired thickness.
  5. Chill the dough for a few minutes if it becomes too soft or sticky.
Post Updated October 13, 2020 (Originally published November 1, 2012)
baked chicken pot pie with herb pastry crust

Savory Herb Pie Crust

This easy pie crust recipe can be made plain, or seasoned with dry herbs to complement any savory filling. Makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.
Prep Time15 mins
Chilling Time1 hr
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Basic
Cuisine: American, Comfort Food
Keyword: baking, pastry
Servings: 1 standard double-crust pie
Calories: 3363kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1/2 cup shortening chilled for one hour
  • 1/2 cup butter chilled for one hour; coarsely grated or cut into 1/4" pieces
  • 3 cups all-purpose flour or more, as needed
  • 1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme; or 1 teaspoon dried herbs of your choice
  • ¼ cup ice water
  • ¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
  • ½ teaspoon table salt
US Customary - Metric

Instructions

  • In a medium bowl, whisk flour, dried herbs, and salt together with a fork.
    pastry dough ingredients
  • Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
    mix shortening
  • Add coarsely grated (or cut) ice-cold butter to flour mixture.
    work in butter
  • Work butter in using a pastry cutter, fork, or your fingers.
    It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
    butter added
  • [Optional] Cool flour mixture in freezer 5 minutes before proceeding.
  • [Optional] If you are using vodka, mix ice water and vodka together.
  • Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
    IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
    mix pastry dough
  • Turn dough out onto counter.
    turn out pastry dough
  • Press together into a large ball or disk.
    Divide dough in half. (This will make it easier to work with later.)
    Press each half into a disk. (Do not overwork the dough. Just press it together.)
    Wrap each disk tightly in plastic wrap.
    Refrigerate prepared dough for at least one hour, and up to two days.
    savory herb pastry dough wrapped in plastic and resting
  • Roll out and bake according to directions for whatever you are making.
    TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.
    herb pie crust rolled out on parchment

Notes

Standard Pastry Baking Times

  • Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 35-55 minutes
  • Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-15 minutes
  • Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
  • Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes

Nutrition

Serving: 1batch | Calories: 3363kcal | Carbohydrates: 322g | Protein: 40g | Fat: 198g | Saturated Fat: 84g | Cholesterol: 244mg | Sodium: 1989mg | Potassium: 401mg | Fiber: 10g | Sugar: 37g | Vitamin A: 2836IU | Calcium: 83mg | Iron: 17mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This herb pie crust is super-tasty with our Tuna Hand Pies! (For Herbs, use 1/2 teaspoon dried dill and 1/2 teaspoon onion powder.) 

Wavy Line

Did You Know? Every Brand of Flour Hydrates Differently!

Different types and brands of flour have fundamental differences between them, hydration being one of the most critical. That’s why water measurements in a pie ingredient list are often listed as estimates (i.e., add more as needed.) If you’re unsure if you need to add a bit more flour, allow the dough to rest in the fridge for an hour to give the flour a chance to absorb some of the liquid. If the dough still too soft, dust it with some extra flour as you roll it out. 

baked chicken pot pie with herb pastry crust

Wavy Line

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of The Good Hearted Woman. 🌻 Be sure to PIN this post!

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Our Sweet & Easy Homemade Pie Crust is perfect for all your sweet baking. Try it with our Classic Blueberry Pie for the freshest, most delicious blueberry pie you’ve ever made!  

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Classic Blueberry Pie with easy pie dough roses.

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Eating Style, Recipes, Vegetarian Tagged With: baking, Basic Recipes, Comfort Food, Pastry

How to Make Hearty Homemade Chicken Stock (Bone Broth)

October 1 By Renée 5 Comments

Delicious, healthy, Homemade Chicken Stock for all your soups and sauces. Make it for just pennies with a leftover rotisserie chicken carcass and vegetable scraps.

Homemade Chicken Stock (Bone Broth)

Homemade chicken stock is easily concentrated; ready for cooking, freezing, or canning.

This post may contain affiliate links, but don’t worry – they won’t bite.

Soups are a personal specialty of mine, but I never would have learned to make delicious soups if I hadn’t first learned to make a good soup stock. Canned broths and stocks just don’t cut it.

Homemade chicken stock can be made entirely from scraps: leftover chicken bones, carrot peelings, onion peels and ends, celery tops and roots. The things many people throw away are the source of some of the best soup stock you can make! 

Homemade chicken stock will raise your recipes to a whole new level, giving depth and rich flavor to soups, sauces, braises, curries, stir-frys, gravies, casseroles, and anything else for which you normally use chicken broth.

Homemade chicken stock couldn’t be easier to make, and the results are always amazing. It’s nearly foolproof. (One time, I fell asleep while the stockpot was simmering and it boiled down too far because I slept an hour and half past when I was supposed to take it off the heat; but as long as you stay awake, it’s foolproof.)

Homemade Chicken Stock (Bone Broth)

I prefer a more “rustic” chicken stock; however, if you don’t want any little bits in your stock, you can also strain it through a fine-mesh sieve. 

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Three Key Ingredients for Perfect Homemade Chicken Stock

Homemade chicken stock has three basic ingredients: water, chicken and/or chicken bones, and aromatics. (Salt is optional.)

This chicken stock recipe gives you ample leeway to tweak your ingredient list to fit your needs.

  • Water: Be aware, if your water is treated and has an overpowering taste because of it, that flavor may taint your chicken stock, which will in turn negatively flavor whatever you make with it.
  • Chicken: I prefer to use a rotisserie chicken carcass for my stock, but you can use chicken bones from any cooked chicken.
  • Aromatics: Aromatics are a combination of vegetables and herbs release and impart deep, rich flavors into the dish as it is cooking.

The veggies you use to flavor your stock are completely up to you. I tend to stick with the basic onion-carrot-celery combo for most stock – it’s perfect for my homemade chicken pot pie. However, if I’m making a soup that needs to be garlicky, I’ll add garlic. If I’m making something with an Asian flare, I may throw in additional celery and some ginger. I’ve even thrown an orange peel in my stock on occasion if I’m planning to make something like our Cranberry Orange Pearl Couscous. Use your imagination. 

As far as herbs are concerned, Herbs de Provence is my go-to herb mix when making homemade chicken stock; however, you can use whatever makes you happy: sage and thyme are good choices.

Salt: I also usually add some salt to my stock, but it’s personal choice; much like stocking salted versus unsalted butter. I’ve included it as an optional ingredient in the recipe.

vegetables and rotisserie chicken

Post Updated October 1, 2020 (Originally published October 31, 2012)
quart of chicken stock
5 from 5 votes

Homemade Chicken Stock

Delicious, healthy, homemade chicken stock for your soups and sauces. Make it for just pennies with a leftover rotisserie chicken carcass and vegetable scraps.
Prep Time15 mins
Cook Time2 hrs
Standing Time and/or Reduction Time1 hr
Total Time3 hrs 15 mins
Print Recipe Pin Recipe
Course: Basic, Soup
Cuisine: Comfort Food
Keyword: soup
Servings: 1 quart (concentrated)
Calories: 184kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Medium Stockpot (6-10 quarts)
  • Colander

Ingredients

  • 1 rotisserie chicken carcass including skin & juices
  • 1 pound trimmings from onions, celery, and carrots give or take
  • 1 teaspoon Herbes de Provence or ½ tsp. dried sage + ½ tsp. dried thyme
  • 2 teaspoons kosher salt OPTIONAL
  • water
US Customary - Metric

Instructions

  • Debone chicken. Set chicken meat aside to use for another purpose.
    If you are not using vegetable scraps to make your stock, roughly chop vegetables. (i.e., onions, carrots, celery. SEE NOTES)
    vegetables and rotisserie chicken
  • Put the chicken carcass, skin and all the juices from the rotisserie chicken into a medium stockpot.
    chicken carcass in pot
  • Add the chopped vegetables or vegetable scraps.
    vegetable scraps in pot
  • Add enough water so that it comes to about an inch above the chicken and vegetables.
    Season with Herbs de Provence and (optional) salt.
    Cover and bring to a boil over medium-high heat.
    Reduce heat to low, and simmer for 2-3 hours.
    vegetable scraps in pot
  • When stock has simmered for about two hours, remove from heat and let stand for 30-60 minutes.
    To speed up the process, reduce the simmering time to one hour.
    The longer you simmer it (up to 3 hours) the deeper in color and flavor the stock will be.
    cooked, undrained chicken stock in pot
  • Strain through metal colander to remove bones and vegetables.
    cooked stock in strainer
  • If you’d like to remove the fat from the stock, let your stock cool until the fat settles at the top; or, allow it to chill in the fridge for about an hour, and then skim the fat off the top.
    Personally, I prefer a more "rustic" stock; however, if you don't want any little bits in your stock, you can also strain it through a fine-mesh sieve.
    strained chicken broth
  • At this point, you should have about 2 quarts of chicken stock, give or take.
    Chicken stock in jars
  • For a more robust, concentrated chicken stock, return the strained stock to the stockpot.
    Bring to a boil over medium high heat, and continue to boil uncovered for an additional 30 minutes to one hour, or until it has reduced by half (or more, depending on your preference).
    homemade chicken stock in pot
  • Concentrated Homemade chicken stock, ready for cooking, freezing or canning.
    quart of chicken stock

Notes

This recipe will make 2-3 quarts of light stock, or one quart of concentrated stock. 
To use as a recipe ingredient, dilute with water as needed to achieve the desired stock strength. 
If you don't have vegetable scraps, you can use:
  • 1 yellow onion, roughly chopped
  • 2 stalks of celery, roughly chopped
  • 2 or 3 carrots, roughly chopped 
No need to peel anything: just chop them up and throw them in. 

Nutrition

Serving: 1quart (concentrated) | Calories: 184kcal | Carbohydrates: 43g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 4670mg | Potassium: 662mg | Fiber: 8g | Sugar: 19g | Vitamin C: 34mg | Calcium: 123mg | Iron: 2mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

What is the difference between Chicken Stock and Chicken Broth?

While they can be used interchangeably in most recipes, there is a difference between broth and stock.

That stuff you buy in the can – that’s broth. It’s very thin: nearly water. Chicken Broth is made from chicken meat, simmered for a shorter period of time. (You can make it at home, too, but this isn’t it.)

Stock is usually made from bones that have been cooked or roasted, and simmered for a long time, which yields deeper, richer results.

Okay, so what is Bone Broth then?

Some years ago, my hometown was abuzz with a new health drink trend – Bone Broth. It was everywhere: you could even take class in the Sellwood District on how to make it. When I first saw it being touted as a health drink, I thought I must have something extra or different that set it apart from regular soup stock. But no. 

The truth is, Bone Broth is really just traditional stock – richer and thicker than broth by virtue of the collagen that drains out of the bones and joints during the long simmering process. You can make bone broth using bones from just about any animal; wild, domestic, mammal, fish, or fowl.

Homemade Chicken Stock (Bone Broth)

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

How to Make Hearty Homemade Chicken Stock (Bone Broth)
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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Recipes, Sauces, Dressings & Dips Tagged With: Basic Recipes, chicken, Comfort Food

Sweet & Easy Homemade Pie Crust

July 28 By Renée 10 Comments

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.

easy pie crust recipe

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother made the best pies: berry pies of all kinds, pumpkin pies, and of course, her famous cherry-rhubarb pie. The secret, she always said, was in the crust.

It was magic, watching Mama make a pie crust, like a dancer on a stage. I can still see her – bending over our shiny yellow Formica kitchen table, dusting the surface with a sweep of her hand and flouring her rolling pin in one graceful motion. Then leaning forward, she would roll out the dough in smooth, perfect strokes. 

Mama’s crust was always even and flawless. Once rolled, she turned the pie plate upside-down on the dough and cut a clean circle with her paring knife exactly two inches away from the edge, all the way around. Then, lifting the edge of the pastry circle, she would roll the dough up onto the pin and then gently roll it out again over the righted pie plate, forming it to the dish’s curves; her delicate hands deftly fluting the edges with perfectly practiced pinches. 

easy pie crust recipe

Look for these recipes, coming soon to GHW: Classic  Blueberry Pie, Blueberry Hand-Pies (with precooked pie filling), and Easy Pie Dough Roses. 

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Three Secrets to a Perfect Pie Crust

Mom taught me three simple rules for making pie crust. 

  1. Keep everything COLD. – Refrigerate or freeze everything you are using to make your pastry dough, including your mixing bowl! The colder you can keep things, the more successful your crust will be. If your dough starts feeling melty or too soft to work with, immediately put everything back in the fridge or freezer for a few minutes. You will never ruin your crust by taking some extra chill time. 
  2. Incorporate fats by hand. – This allows you to keep the bits of shortening and butter bigger, up to the size of a cooked butter bean. One of the leading causes of tough crust is that bits of fat in it are too small. (This is why I avoid using a food processor for making pastry crust.) I do, however, always grate my butter. (I usually chill it in the freezer for about an hour first.) I find that this allows me to distribute it quicker, therein keeping everything colder. 
  3. Do not overmix. – The more you mix the dough, the more gluten strands are formed. Gluten formation in pastry dough results a tough, chewy crust, and is to be avoided whenever possible. DO NOT, under any circumstances, knead your pastry dough. 

There are plenty more tips and tricks out there to help you achieve that perfect pie crust, but in my experience, the three guidelines above are the ones that make or break your pastry crust. 

Wavy Line

This tender, flaky, slightly sweet crust recipe is perfect making pastries like our Classic Fresh Blueberry Pie (pictured below), and holiday favorite Triple-Ginger Pumpkin Pie. 

easy pie crust recipe

The pastry roses on this pie are ridiculously easy to make, and will immediately up your pie-making game! 

How long should I bake pastry dough?

Standard Pastry Baking Times

These are general guidelines only. Please consult the recipe for which you employ the pie dough for specific baking times and temperatures. 

  • Single Crust Pie [Filled] • 400 – 425°F [205-218 °C] • 30-40 minutes
  • Pie Shell Only [Unfilled] • 400°F [232°C] • 15-17 minutes (blind bake) | 28-30 minutes (fully baked)
  • Double-Crust [Uncooked Filling] • 400 – 425°F [205-218°C] • 45-55 minutes
  • Double-Crust [Cooked Filling] • 425 – 450°F [205-232°C] • 30-45 minutes
  • Turnovers & Hand-Pies [Cooked Filling] • 425 – 450°F [205-232 °C] • 20-22 minutes
blueberry pie before baking
5 from 6 votes

Sweet & Easy Homemade Pie Crust

Homemade pie crust is easy if you know a few simple secrets! This easy pie crust recipe is slightly sweet, and makes enough for one standard double-crust pie, two standard single-crust pies, or ten 6-inch hand-pies.
Prep Time15 mins
Chilling Time1 hr
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Basic, Dessert
Cuisine: American, Comfort Food
Keyword: baking, pastry
Servings: 1 standard double-crust pie
Calories: 3363kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1/2 cup shortening chilled for one hour
  • 1/2 cup butter chilled & coarsely grated
  • 3 cups all-purpose flour
  • 3 Tablespoons white sugar
  • ¼ cup ice water
  • ¼ cup vodka* [Optional: If omitted, use an additional ¼ cup ice water.]
  • ½ teaspoon table salt
US Customary - Metric

Instructions

  • In a medium bowl, whisk flour, sugar, and salt together with a fork.
    pastry dough ingredients
  • Using a pastry cutter, fork, or your fingers (my personal choice) work the cold shortening into the flour mixture until the texture resembles that of strudel crumble.
    mix shortening
  • Add grated or cut ice-cold butter to flour mixture.
    work in butter
  • Work butter in using a pastry cutter, fork, or your fingers. It's OK to leave large pieces of butter (balls up to the size of a lima bean): this is what makes your pie crust flakey!
    butter added
  • [Optional] Cool flour mixture in freezer 5 minutes before proceeding.
  • [Optional] If you are using vodka, mix ice water and vodka together.
  • Sprinkle ½ cup ice cold liquid (ice water, or ice water+vodka) over the top of the flour mixture and stir with a wooden spoon until a ball begins to form.
    IMPORTANT: Do not pour liquid onto flour mixture: sprinkle it.
    mix pastry dough
  • Turn dough out onto counter.
    turn out pastry dough
  • Press together into a large ball or disk.
    pastry dough disk
  • Divide dough in half. (This will make it easier to work with later.)
    dough divided
  • Press each half into a disk. (Do not overwork the dough. Just press it together.)
    divided dough disk
  • Wrap each disk tightly in plastic wrap. Refrigerate prepared dough for at least one hour, and up to two days.
    pastry dough disks
  • Roll out and bake according to directions for whatever you are making.
    TIP: I like to roll pastry dough out between sheets of parchment. It allows me to flip the dough easily, and place it without concerns over tearing.
    rolled dough with french pin

Notes

Standard Pastry Baking Times

  • Single Crust Pie [Filled] • 400 - 425 °F [205-218 °C] • 30-40 minutes
  • Pie Shell Only [Unfilled] • 450 °F [232 °C] • 12-12 minutes
  • Double-Crust [Uncooked Filling] • 400 - 425 °F [205-218 °C] • 45-55 minutes
  • Double-Crust [Cooked Filling] • 425 - 450 °F [205-232 °C] • 30-45 minutes
  • Turnovers & Hand-Pies [Cooked Filling] • 425 - 450 °F [205-232 °C] • 20-22 minutes

Nutrition

Serving: 1batch | Calories: 3363kcal | Carbohydrates: 322g | Protein: 40g | Fat: 198g | Saturated Fat: 84g | Cholesterol: 244mg | Sodium: 1989mg | Potassium: 401mg | Fiber: 10g | Sugar: 37g | Vitamin A: 2836IU | Calcium: 83mg | Iron: 17mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

Looking for a savory pie crust recipe? Try our delicious Herbed Pie Crust – perfect for pot pies and other savory baked treats!

pastries on plate

Does your recipe call for pre-baking or blind baking the crust? Here are some great tips for successful blind baking!

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Does vodka in pie crust really make a difference?

I first read about using vodka in a pie crust recipe in a long-forgotten issue of Cook’s Illustrated. The science behind it is that the alcohol in the vodka adds moisture to the dough without encouraging gluten formation, since gluten doesn’t form in alcohol. Also, the vodka evaporates more efficiently than water during the baking process, removing more moisture and resulting in a flakier and crispier crust.

I wanted to know if the theory plays out in real life, so I did a side by side comparison to see if there was any noticeable difference between crust made with vodka and crust made with plain ice water.

The hand-pie below on the left has vodka in the dough; the dough on the right was made with ice-water only. They were baked at the same time on the same baking tray.

side by side hand pies

I expected there to be a more noticeable distinction, but there really wasn’t any significant differences in taste or texture between the two pastries once they were baked. (You cannot taste any alcohol, of course, because it has all cooks out.)

There were, however, a few differences in the dough before baking. The vodka dough was a bit softer than the all ice-water dough, and while it did require slightly longer chilling time, it was also more supple and easier to roll out. 

Final Thoughts: The vodka in this recipe is optional, and using the all ice water method will still result in a delicious, flaky crust as long as you keep everything ice-cold. However, if you have the vodka and want to give it a try, I encourage you to do so; you may find that this is just the trick to raise your pastry making to the next level.

pastry dough circles

Can I freeze this pie dough? 

Absolutely! Pie dough keeps very well in the freezer. Wrap it tightly in freezer-weight plastic wrap and seal it in a freezer bag. (Or do what I do and suck-n-seal it with a FoodSaver.) Tightly-wrapped dough should keep up to six months in the freezer.

For even easier use later, roll the dough out ahead of time and freeze pie crusts in the pan. 

Wavy Line

THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. 🌻 Be sure to PIN this post!

homemade pie crust recipe

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Recipes, Sweets Tagged With: Basic Recipes, Comfort Food, Pastry, Sweet Somethings

How to Make Rye Sourdough Starter [100% Hydration]

March 14 By Renée 31 Comments

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

How to make Rye Sourdough Starter [100% Hydration Starter] Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water. | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

My mother kept a sourdough starter when I was young, and the pancakes and bread she made are now a treasured food memory. It’s time to continue the tradition. 

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IMPORTANT NOTE: It takes about 5 days to establish a new Rye Sourdough Starter. Once established, Starter can easily be converted to a white or whole wheat flour starter: it all depends on what kind of flour you choose to use going forward.

How to Make Rye Sourdough Starter

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

  • The Flour: I use Bob’s Red Mill Organic Dark Rye Flour.
  • The Water: Best Practices – use distilled water.

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What does 100% hydration mean? 

This Rye Sourdough Starter is a what is referred to in the sourdough world as a “100% hydration starter.” A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour. (For example, 2.25 ounces water to 2.25 ounces of flour.) 

By contrast, a 166% hydration starter is fed with equal volumes of flour and water. For example, 1/2 cup of water (4 ounces) to 1/2 cup flour (2.25 ounces). 

A Note about Water: When I made this starter the first time, I used plain old tap water, and everything bubbled up just fine.

Nevertheless, many sourdough professionals discourage the use of tap water in favor of distilled water, as the chlorine and other chemicals found in treated water can kill the microorganisms that need to flourish to create sourdough. 

I now use distilled water for all my sourdough, but I wanted to share my experience with tap water because unless your city uses an excessive amount of chlorine in your water supply, it’s not a  deal-breaker. (If you would rather use tap water, but want to remove at least some of the chlorine, there are a couple of ways you can dechlorinate water at home.)

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Keep your Starter Cozy, Not Sweltering

According to those aforementioned sourdough pros, 70°-80° F [21° – 27° C] is the ideal temperature range at which to keep your sourdough starter.

If I am actively using my starter on a regular basis, I keep it on my kitchen counter near my stove. (I’ve also had good luck in the past keeping it on top of the fridge.) If I am taking a break from sourdough baking, I let my starter chill in the fridge.

If kept below 70°F [21°C], the natural yeast in the starter incubates very slowly; above 80°F [27°C], the starter will tend to ferment alcoholically, which is not desirable. NEVER leave the starter in direct sun.

Troubleshooting: If you ever forget your starter in the back of the fridge and it looks scary when you take it out, be sure to check out The Lazy Caretaker’s Guide to Sourdough.

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Get a kitchen scale! 

If you don’t already own a kitchen scale, now might be the time to get one – and this is coming from someone who usually measures everything by pinch and palm! 

I honestly don’t know how I ever lived without a good kitchen scale. Weighing the water and flour for your sourdough starter keeps the hydration consistent, which in turn gives you more consistent results in your cooking and baking. (I don’t even use measuring cups anymore when I make bread – I weigh everything!)

Yield: 1 Rye Sourdough Starter

How to Make Rye Sourdough Starter

Rye SOurdough Starter - Day 4

Rye Sourdough Starter is – by far – the easiest sourdough to start. All you need is rye flour and water.

[100% Hydration Starter]

Prep Time 25 minutes
Additional Time 5 days
Total Time 5 days 25 minutes
Difficulty Easy

Materials

  • Wide Mouth Mason Jar (Quart)
  • Breathable Jar Covering
  • Rye Flour
  • Water

Tools

  • Wooden Spoon
  • Kitchen Scale

Instructions

Day 1 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Using a wooden spoon, mix the rye flour and water in a mason jar or non-reactive bowl. Cover loosely and place in a dark place at 70°F for 24 hours. (I put mine up against the counter right next to my stove.) Rye Sourdough Starter - Day 1 Your unfermented Starter will be the consistency of thick cook dough. It will loosen up over time.

Day 2 - - 2 ¼ ounces rye flour + 2 ¼ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 2

Day 3 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

Add the rye flour and water to the starter. Mix with a clean wooden spoon for 30 seconds until the flour has been incorporated. Cover loosely and place in a dark place at 70°F for 24 hours. Rye Sourdough Starter - Day 3

Day 4 - - 1 ⅛ ounces rye flour + 1 ⅛ ounces water

If bubbles have started to form and the flour has begun to ferment, discard ⅔ of the mixture in the jar. Add the flour and water to the remaining ⅓ and mix for 30 seconds until the flour is well incorporated. (If the mixture has not started to ferment repeat step 3.) Rye SOurdough Starter - Day 4

Day 5

The starter should be mature by this point and is ready to use. Use the starter as needed. After use, see feeding instructions. blank If you want to convert your starter to a white flour or whole wheat Starter, you may begin feeding it with all-purpose flour from this point on.

Notes

Weekly feeding (or every time starter gets used):

Healthy Starter can be refrigerated for up to a week between feedings. (Honestly, I often leave it FAR longer with no problems.) However, most sourdough experts recommend feeding Sourdough Starter at least twice a week for best results.

This is a 100% Hydration starter. A 100% hydration sourdough starter is a sourdough culture which is kept and fed with equal weights of water and flour.  (If you don’t have a kitchen scale, that equates to about 2/3 to 3/4 cup of water for every cup of flour.)

The amount you feed your sourdough starter depends on how much of it you have to start with. You want to approximately double your starter each time you feed it. So, for example, if you have 8 ounces of Starter, you will feed it 4 ounces of water and 4 ounces of flour.

If, however, you have more starter on hand than you anticipate using for baking, you can toss (or share!) a cup or more of Starter and then double what remains.You always want to have at least 8 ounces of Starter after baking to keep the process going.

  • Always use a wooden spoon to stir when you feed your Starter. (Never allow metal to come in contact with your sourdough starter.)
  • Always leave enough room in your Sourdough Jar for the Starter to triple in size! (It usually only doubles, but you want to leave some wiggle room!)
  • Allow the starter rest in a dark 70°F place for 12 hours and then place in the refrigerator if you will not be using it in the next 24 hours.

Recommended Products

This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won't cost you any extra money, they do help keep this site up and running.

  • Ozeri ZK14-T Pronto Digital Multifunction Kitchen and Food Scale, Compact, Teal Blue
    Ozeri ZK14-T Pronto Digital Multifunction Kitchen and Food Scale, Compact, Teal Blue
  • Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top
    Masontops Pickle Pipes - Waterless Airlock Fermentation Lids - Wide Mouth Mason Jar Fermenter Cap - Premium Silicone Top

Did you make this project?

THANK YOU for being a reader and supporter of The Good Hearted Woman.  Be sure to Pin this post!

© The Good Hearted Woman, Harmony Cat LLC
Project Type: Baking / Category: Bread

What should I do with my Starter if I want to bake with it? 

First, you need a mature Starter. Then you need to determine if your recipe calls for Fed, Active, Ripe, Unfed Starter or Discard. (For example, my Easy Sourdough Bread recipe calls for Unfed Starter). 

Stages of a Healthy Sourdough Starter

  • Fed Starter – Fed Starter is active, healthy starter that has been fed within about 2 hours. By hour 2, it will be producing little bubbles on the surface. 
  • Active Starter – Starter is Active about 5 hours after feeding. By hour 5, you should be able to watch large bubbles actively rising through the Starter and making their way to surface.
  • Ripe Starter – Starter is considered Ripe about 8 hours after feeding. The volume has doubled, and the top is just beginning to show signs of sagging under its own weight. 
  • Unfed Starter – Unfed Starter is healthy, vigorous Starter that has not been fed for 12 hours or more. By hour 12, it collapsed after Ripening, and is ready to be fed again or put in the fridge until next time. (Note that this is NOT neglected Starter that hasn’t been fed in days.)
  • Discard – Sourdough discard is the portion of your sourdough starter that you get rid of when you do a feeding. It should be healthy and vigorous, with some small bubbling activity.

NOTE: Many recipes, including most bread recipes, call for feeding your starter the night before and using it in the morning. When you do this, you are technically using Ripe or Unfed Starter, depending upon the vigor of your starter and how much time elapses between last feeding and usage. 

DID YOU KNOW? You don’t need a special recipe to sourdough starter. Nearly all of your favorite yeast bread recipes can be adapted to use sourdough starter, as can many quick breads. 

Wavy LineCovering your Starter

I thought I’d close this post with an important piece of advice: NEVER use a solid lid to cover your Sourdough Starter! 

The natural fermentation process creates gas, and that gas need to have a place to go, so you need to cover your container with something that will allow some of that gas to escape.

I have successfully used all of the following methods: 

  1. Rubber Band and a clean cloth. Not pretty, but it works. 
  2. Mason jar ring and a piece of clean cloth. I usually use muslin in this case. 
  3. Pickle Pipes (or other lid designed for fermentation)

I discovered Pickle Pipes about a year ago, and I LOVE LOVE LOVE them! For the money, they are (IMHO) the best solution for the job. (Just to clarify, this is NOT a Sponsored post.)

    • Pickle Pipes feature one-way airlocks that vent gas automatically so they require no burping or babysitting.
    • Prevent spoilage by releasing the gas that builds up during the fermentation process.
    • Some people like to call them Pickle Nipples, which is fun to say. (Try it 3 times fast… and GO!)
    • They prevent oxygen and airborne contaminants from getting inside.
    • They are food-safe. (e.g., BPA-free, no phthalates)
    • They are Dishwasher-safe.

Pickle Pipes

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Easy Sourdough Recipes & Advice for Beginners

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Kaylen's Bread [Easy Sourdough]

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Rye Sourdough Starter

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Lazy Sourdough Caretaker's Guide

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Mom's Sourdough Hotcakes

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Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com
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Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk
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Reactivating Dry Sourdough Starter

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Rye Sourdough Spaetzle

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Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com
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Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com
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Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com
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Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com
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Pumpkin Spice Sourdough Scones

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THANK YOU so much for being a faithful reader and supporter
of The Good Hearted Woman. ? Be sure to PIN this post!

How to make Rye Sourdough Starter [100% Hydration Starter] Rye sourdough starter is – by far – the easiest sourdough to start. All you need is rye flour and water. | The Good Hearted Woman  How to Make Sourdough Starter
Sourdough StarterWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

 

UPDATED: Originally published September 14, 2015

Filed Under: Recipes, Sourdough Tagged With: baking, Basic Recipes, Sourdough

Easy Basic Sweet Vanilla Crepes

December 1 By Renée 5 Comments

If you’ve ever been intimidated by crêpes, try these Easy Basic Sweet Vanilla Crêpes and you’ll wonder why you ever worried. 

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

If you can make a pancakes, you can make crêpes. Before you get started though, here are a few tips that will make the process even easier.

Crêpe Batter

  • Crêpe batter should be thinner and smoother than pancake batter – just thick enough to thoroughly coat a wooden spoon. If your batter seems too thick when you take it out of the refrigerator, add additional milk 1-2 tablespoons at a time until it reaches the desired consistency.
  • Crêpe batter can be made the night before and left in the refrigerator until you are ready to make them.
  • When pouring crepe batter into the pan, I pour with my my left hand and simultaneously swirl the the pan with my right hand. (I’m mostly right-handed.) The batter sets up very quickly, and this allows me to distribute it around the pan before it sets.

Flipping Crêpes

  • Crêpes are ready to flip when the edges start showing the slightest color brown and the center is no longer glossy.
  • I don’t actually use a spatula to “flip” my crêpes. Instead, I use the spatula to gently lift the edge up enough so that I can get hold of it, and then I flip it quickly using my fingers. I cannot, however, encourage you to do this because it may lead to burnt fingers, and I will not be responsible for that. So whatever you do, don’t flip your crêpes with your fingers. 😉

Filling Crêpes

  • The are two basic methods for filling crêpes: the Roll and the Quarter-fold (or Cone). For most applications, I personally prefer the Roll method, but that’s just me. However, the Quarter-fold method makes a better presentation for unfilled crepes that just have toppings.

Serving Crêpes

  • Sweet Vanilla Crêpes can be served plain with just a dusting of powdered sugar and a sprinkle of lemon juice, or filled with your favorite sweet filling.
  • I prefer to serve my crepes with the second side out: I think it is more interesting to look at. Nevertheless, this is in direct conflict with common practice, which is to hide the second side. It’s all just a matter of personal taste as far as I’m concerned, but I thought you should know… just in case you are planning to host a group of snooty French gastronomes for brunch, because then you will probably want to put the browned, first side out.
Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Basic Sweet Vanilla Crêpes {Recipe}

This versatile sweet vanilla crepe recipe is perfect for all your dessert crepes ideas!
Prep Time5 mins
Cook Time20 mins
Resting Time1 hr
Total Time1 hr 25 mins
Print Recipe Pin Recipe
Course: Breakfast, Breakfast or Brunch, Dessert
Cuisine: French
Keyword: crepes
Servings: 12 crepes
Calories: 137kcal
Author: Renée B. ♥ The Good Hearted Woman

Equipment

  • Crepe Pan
  • Blender
  • Rubber Spatula

Ingredients

  • 1 1/2 cups milk* see note
  • 3 eggs
  • 4 tsp. vanilla
  • 3 Tbs. sugar
  • 1/2 tsp. salt
  • 1/4 cup melted butter
  • 1 1/2 cups flour sifted

Simple fillings or toppings for sweet crêpes include:

  • A dusting of powdered sugar and a sprinkling of fresh lemon juice
  • Fresh fruits or berries
  • Whipped cream
  • Jam or jelly

Instructions

  • Put milk, eggs, melted butter, sugar, and salt in blender and process to combine. Add flour and process until smooth.
  • Allow crepe mixture to sit in the refrigerator for at least an hour before using.

Prepare Crepes

  • Heat a crêpe pan (or an 8- or 9-inch non-stick sauté pan) over medium-low heat. It is important to find the right temperature for crêpes. When done, crêpes should be very lightly golden.
    Start your pan on medium low and work from there.
  • If you are worried about your crêpes sticking, rub a little coconut oil or extra-virgin olive oil over the surface with a paper towel. Remove any visible oil before proceeding.
  • Pour 1/4 to 1/3 cup crêpe batter into the middle of the heated pan. Immediately swirl it around to create a thin flat crepe that reaches just slightly up the sides of the pan.
    (I usually lift it off the burner for this step: it makes it much easier to manipulate the pan.)
    Cook for about 1 minute.
  • The crêpe is ready to flip when the edges are just beginning to turn brown and the batter in the middle is no longer glossy or wet looking.
  • Using a large, thin rubber spatula, loosen the edges, and then gently flip the crepe. Allow it to cook an additional 30 seconds to a minute.
  • If you are making another crêpe, don’t let the pan set empty on the burner for more than a few seconds or it will get too hot.
  • Carefully lift edge of crepe with a spatula to test for doneness. The crepe is ready to turn when it can be shaken loose from the pan and the underside is lightly browned. Turn crepe over; cook 30 seconds on other side.

Notes

Flipping Crepes
I usually don't use the spatula to do the actual flipping. I flip the crepe by lifting the edges with the spatula, then I peel it up carefully with my fingers and I flip it over in one fluid motion. If you use this method, be sure to keep you fingers off the hot pan!
Refrigerating Crepe Batter
DO NOT SKIP the refrigeration step. 
Refrigerating the batter after it’s been mixed relaxes the gluten, resulting in light, airy crêpes.
Refrigerating and/or Freezing Cooked Crepes
  • If you wish to store your crepes in the refrigerator, place a stack of cooked, cooled crepes inside a heavy-duty zip-top plastic bag.
  • Crepes may be refrigerated for up to a week, and can be frozen for up to two months.
  • To defrost frozen crepes, place them in the refrigerator.
  • Reheat single crepes in a hot, dry pan for a few seconds, or reheat stacks of defrosted crepes in the microwave at 15 seconds intervals.

Nutrition

Serving: 1crepe | Calories: 137kcal | Carbohydrates: 16.7g | Protein: 4g | Fat: 5.7g | Saturated Fat: 3.2g | Cholesterol: 54mg | Sodium: 154mg | Potassium: 52mg | Fiber: 0.4g | Sugar: 4.7g | Calcium: 46mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

“Hey, Renée! That’s a pretty groovy little crepe pan you have there! Where’d you get it?”

Well, yes it is, and thank you for asking! I received this sweet crepe pan as a gift from Anolon, for attending a class they sponsored at IFBC 2015 called “How to Create Standout Holiday Content.” Besides being the perfect size and shape to create beautiful crepes, it has a hard-anodized PFOA-free non-stick coating that is (drum-roll, please) safe for Metal Utensils and guaranteed for life. So cool. So far, I am loving it.

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Easy Basic Sweet Vanilla Crêpes | The Good Hearted Woman

Filed Under: Bread, Cooking Basics, Recipes, Sweets, Vegetarian Tagged With: Basic Recipes, Breakfast, brunch, crepes, eggs

How to Make Perfectly Poached Eggs

December 2 By Renée 15 Comments

Knowing how to poach eggs isn’t magic. In fact, it’s astonishingly easy it is to cook a velvety soft, perfectly poached egg – all you need are a few simple tricks.

How to Poach an Egg {Perfectly} | The Good Hearted Woman

I never really liked poached eggs as a kid. But then again, I wasn’t really eating real poached eggs. I was eating little rubber egg-shaped patties posing as poached eggs. My poor mom poached our eggs in a little aluminum poaching pan, and (like many cooks of her era) she cooked them until they were “good and done”; more suitable for bouncing than eating.

I knew that poached eggs had to be better than that. However, when I first tried to poach an egg myself, I got some very bad advice: “Create a swirling pool of boiling water and drop the egg in the middle.” Unfortunately, in the absence of better counsel, I clung to that “expert” advice for over a decade, so it has only been in the last few years that I have discovered just how astonishingly easy it is to cook a velvety soft, perfectly poached egg.

Let me save you some time.

How to Poach an Egg {Perfectly} | The Good Hearted Woman

When you poach an egg, you are essentially adding a liquid to a liquid and hoping that one of the liquids sets up before it mixes with the other. When done incorrectly, you can end up with a pot full of “egg-feathers” and foam instead of an egg yolk surrounded by white. There are a number of things you can do to reduce this feathering.

Eggs: Use the freshest eggs you can find. As eggs age, the white breaks down and becomes more watery, so the fresher the egg, the more viscous the white.

Simmer, don’t boil: You want the water to be hot enough to immediately begin to cook the egg when it submerges, but you don’t want the water to move the egg around in the pan. In fact, you don’t want anything to move the egg in the pan, especially for the first minute. That’s means no shaking, no stirring, and for Pete’s sake, no swirling!

How to Poach an Egg {Perfectly} | The Good Hearted Woman

Use a sieve: For about a dollar-fifty, you can buy what I consider the Key to Perfectly Poached eggs. A small kitchen sieve allows you to strain off any watery white from the egg, and also gives you the perfect vessel from which to gently roll the egg into the water.

How to Poach an Egg {Perfectly} | The Good Hearted Woman

Add vinegar: This is science in action! Vinegar helps the proteins (albumin) to denature (unwind) more quickly and link up to form a network of proteins, thus setting the egg. The quicker the proteins denature the less feathering there will be. (Want to learn more? Check here.) Just do it – it works.

How to Poach an Egg {Perfectly} | The Good Hearted Woman

How to Perfectly Poach an Egg

  1. Fill a pot or deep skillet with 2 inches deep with water. Add 1 tablespoon of vinegar to the water. Bring to a rolling boil and then reduce heat so that the water is just barely simmering. There should still be bubbles on the bottom of the pan, but the surface of the water should look calm.
  2. Crack egg into small sieve and allow watery albumin to drain off. Don’t worry; the white and yolk will stay intact inside the sieve.
  3. Holding the egg in the sieve just above the water, gently roll the egg out of the sieve and into the water.
  4. Leave the egg alone. You can put about four or five eggs into the pan at the same time, but be sure they all have enough room. After about a minute, use a slotted spoon to unstick the egg from the bottom of the pan. Allow it to cook a minute or two, and then use the slotted spoon to lift it up out of the water and gently poke it with your finger to see if it is done to your liking. If it is, remove it to a plate. If it needs to cook longer, simply lower it back into the water for another minute and check it again.

That’s it. It seems like it should be more complicated, but it isn’t. Try it a couple of times and you too will be poaching like a pro.

How to Poach an Egg {Perfectly} | The Good Hearted Woman

What’s your favorite way to use a poached egg? Let us know in the comments!

Filed Under: Dairy-free, Vegetarian Tagged With: Basic Recipes, eggs

Seahawks 7-Layer Dip & Superbowl Snack Round-up

January 31 By Renée 17 Comments

UPDATE: January 2015 – I would like to sincerely thank the Seahawks franchise for making this post relevant for the second year in a row.

Here in the PNW, we are all about the the Big Game this weekend – our very own Seattle Seahawks are in the Superbowl!!  (OK, as a Portlander, saying “our very own” and “Seattle” in the same sentence hurts just a little bit, but we don’t have our own football franchise, so it’s time to suck it up and take one for the team embrace and support our brothers and sisters to the north.)

Believe it or not, this will be my very first Superbowl, ever.  True story.  I’m pretty excited about it too, because as far as I can tell based on the publicity and the Pinterest boards, at least half the hoopla is all about the party food.  And beer.  (OMGosh – have you seen the new Budweiser commercial with the puppy and the horse?  It is so freaking sweet – it seriously made me cry.)  Anyway, Mr B. and I are going over to the home of one of his poker buddies to watch the Game, and since I do have my reputation to uphold, I’ve been trying to think of something unique and easy to make for the party.  Here’s my PNW-proud take on a classic – Seahawks Seven-Layer Dip:

I love those little cupcake toppers! You can get them FREE, along with lots of other cool free Superbowl Party printables, from Jen at Thrifty NW Mom!

I love those little cupcake toppers! You can get them FREE, along with lots of other cool free Superbowl Party printables, from Jen at Thrifty NW Mom!

Seahawks Seven-Layer Dip

This is WAY easier to put together than it looks – it should only take about 30 minutes tops, start to finish, including making the tomatilla salsa.  For 1- 9×9 or 8×12 Layered Dip you will need:

  • 1 batch Black Bean Dip Base (recipe below)
  • 2 cups Guacamole (fresh or store-bought)
  • 1 cup Plain Sour Cream
  • 1 cup Blue Sour Cream (directions below)
  • Tomatillo Salsa (recipe below)
  • 6 oz. Low-fat Cotija Cheese, grated (or finely chopped)
  • Top with cilantro and olives

Layer in the order above, beginning with Black Bean Base.  I put the sour cream and guac in ziploc bags and cut a hole on the end to squeeze them out with more consistent, controlled distribution.  For a festive, easy-to-hold option, layer individual servings into clear plastic cups instead.

Serve with:

  • Blue Corn Chips
  • Guacamole-flavored corn chips

Black Bean Dip Base

1 Tbls olive oil
1 large sweet onion, chopped
4 cups cooked black beans (or 2 [15 oz] cans, rinsed and drained)
1/3 cup chopped cilantro
1 clove garlic, minced
1 small jalapeño, seeds removed and diced
Juice and zest of one lime
1/2 teaspoon ground cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper

Saute chopped onion in olive oil until translucent. Add garlic and saute one minute more.
Put half the beans, all of the sauteed onions, and the remaining ingredients into a blender or food processor. Pulse until chunky-smooth. Add the remaining whole beans and stir to combine.
(I like a little texture in my bean dip – if you like yours completely smooth, then add all the beans at the beginning.  Can be made ahead of time – easily keeps for a couple of days to a week in the fridge.)

Blue Sour Cream:

Mix 1 cup of light Sour Cream with a few drops of Homemade Natural (or Store-bought Artificial) Blue Food Coloring, until you achieve the color you want.  (I’m not a big fan of food-coloring, but this is a special occasion. If you avoid artificial coloring all together, the Homemade Natural Food Coloring takes just a few minutes: you will need a few leaves of red cabbage to make it.) Or you can just use blue food coloring from a tiny little plastic bottle.

Tomatillo Salsa

This is the best stuff!! You can make it when you need it, or way ahead of time.  It does thicken up as it cools.  Keeps in the fridge for a couple of weeks.

10 tomatillos, husked
½ large sweet onion, chopped
3 cloves garlic, chopped
1 jalapeno pepper, chopped
1/4 cup chopped fresh cilantro
salt and pepper to taste

Place tomatillos in a saucepan and barely cover with water. Bring to a boil, and reduce to a simmer, cooking until tomatillos soften and begin to burst (about 10-12 minutes).

Drain tomatillos and place in a blender or food processor or blender with onion, garlic, jalapeno pepper, cilantro, salt and pepper. Pulse until chunky-smooth, but don’t get too carried away.

Weight Watchers: One cup (as shown above with 1/3 cup beans, 3 Tbls light sour cream, 2 Tbls guacamole and a generous sprinkle of cotillja) is just 5 little PointsPlus! Serve it with carrot rounds or little peppers for dipping and you are good to go!

I’m not the only PNW blogger who has the party spirit though!  Check out these great recipes from some of my favorite blogger buddies!

Superbowl Collage 2

Kale Chips & Cocoa-Chili Spiced Nuts from Killer Pickles (Sarah says, “Try Oregon hazelnuts for the Spiced Nuts!”)

Chilled Vegetable Pizza from Pechluck’s Food Adventures (Pech lives in a mixed-eating household, and has a ton of Veggie-friendly recipes on her blog!)

Game Day Eats from Spabettie (This is a marvelous collection of Vegan recipes!)

More Game Day Recipes from Spabettie!

Northwest Bruschetta and Fried Pickles from Noble Pig (The bruschetta looks absolutely melt-in-your-mouth devine!)

How to Build a Snackadium from Sunshine & Sippy Cups

Homemade Steak Fries from The Coupon Project

Filed Under: Appetizers, Eating Style, Recipe Round-ups, Recipes, Vegetarian Tagged With: Basic Recipes, Holidays, Party Food, Weight Watchers

Homemade Pumpkin Spice {Using FRESH Spices}

October 9 By Renée 7 Comments

Made with fresh spices in just minutes, this Homemade Pumpkin Spice Mix is a must-have for fall baking!

How to Make Your Own Pumpkin Spice with Fresh Spices | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

The thing is, Pumpkin Spice in those little bottles at the store costs a fortune (relatively speaking), and you never know how long it’s been been sitting on that shelf. What’s more, they never have just the right balance of nutmeg to everything else for me. (I love nutmeg!)

A few years ago, I decided it was time to start making my own homemade Pumpkin Spice, and as it turns out, it’s pretty darned easy to make. Plus, the price differential will blow you away!

To put things in perspective, the ingredients for this recipe collectively cost less than 40 cents. By comparison, bottled Pumpkin Pie Spice can run more than twenty times that much, especially if you are buying organic.

To make fresh, homemade Pumpkin Spice, you first need to gather the freshest ingredients you can. Cinnamon, nutmeg, allspice, and cloves are easy – buy them whole in the bulk section and grind them yourself. Grinding your own ginger, however, is another thing entirely, so you probably just want to buy pre-ground ginger. 

Fresh, Homemade Pumpkin Pie Spice

Homemade Pumpkin Spice Mix

Made with fresh spices in just minutes, this homemade Pumpkin Spice is a must-have for fall baking!
Prep Time10 mins
Total Time10 mins
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Course: Seasonings
Keyword: fall, pumpkin spice
Calories: 120kcal
Author: Renée | The Good Hearted Woman

Equipment

  • Meat Tenderizer
  • Electric Spice Grinder
  • Nutmeg Grater

Ingredients

  • 4 3-inch cinnamon sticks
  • 1 whole fresh nutmeg
  • 15-20 whole ground allspice
  • 14-16 whole cloves
  • 4 teaspoons ground ginger
US Customary - Metric

Instructions

  • Pound cinnamon sticks with a hammer or meat tenderizer to make smaller pieces.
    In a clean coffee grinder or spice grinder, combine cinnamon stick pieces, whole cloves, whole allspice and grind into powder.
    Leave it in the grinder and set aside.
  • Grate nutmeg on a nutmeg grater or microplane and add to cinnamon spice mix in grinder.
    Freshly ground nutmeg is much more “lofty” than the kind you buy in the store, and much more aromatic!
    Measure this. If you like nutmeg, use 2 teaspoons. If you aren’t as much a fan, use only 1 1/2 teaspoons.
  • Add ground ginger to grinder and give everything a whirl to combine.
  • Store mix in tightly sealed jar until ready to use.

Notes

Stored properly, this Pumpkin Spice Mix will last up to four years. 

Nutrition

Serving: 1batch | Calories: 120kcal | Carbohydrates: 29g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 405mg | Fiber: 11g | Sugar: 1g | Vitamin A: 81IU | Vitamin C: 6mg | Calcium: 228mg | Iron: 5mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!
It's so easy to make your own homemade Pumpkin Pie Spice using fresh spices!! Click through to get the How-to!! Tweet & Share!

Do you love pumpkin? So do we! Here are a few more of our favorite pumpkin recipes! 

  • Roasted Stuffed Pumpkin (Makes a perfect vegetarian holiday meal centerpiece!)
  • Pumpkin Spice Sourdough Scones (Soooo good!) 
  • Nana’s Old-fashioned Pumpkin Gingerbread
  • 10 Best Roasted Pumpkin Seed Recipes 

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How to Make Your Own Pumpkin Spice with Fresh Spices | The Good Hearted Woman    How to Make Your Own Pumpkin Spice with Fresh Spices | The Good Hearted Woman     How to Make Your Own Pumpkin Spice with Fresh Spices | The Good Hearted WomanWavy Line

Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Recipes, Sauces, Dressings & Dips Tagged With: Basic Recipes, Christmas, Holidays, Spices, Thanksgiving

Rich & Hearty Homemade Vegetable Stock

October 30 By Renée 1 Comment

Homemade Vegetable Stock is cheap, easy to make; and essential for cooking soups, stews, and sauces. Make our roasted vegetable stock just once and you’ll never go back to canned.

Homemade Vegetable Stock from Roasted Vegetables | The Good Hearted Woman

This post may contain affiliate links, but don’t worry – they won’t bite.

Homemade vegetable stock is cheap, easy to make; and essential for cooking soups, stews, and sauces. 

Fresh roasted vegetables are the heart of this homemade vegetable stock. The basic vegetarian version includes onion, celery and carrots – add or delete vegetables according to your own tastes and the produce you have on hand. 

Homemade Vegetable Stock from Roasted Vegetables | The Good Hearted Woman

When I was growing up, I didn’t even know that you could buy soup broth or stock from a can, because Mama always made it at home. Then I grew up, moved out, and learned that for the price of a cheap hamburger, you can buy it ready-made. Cool! …Right? 

As it turns out, canned stock isn’t that cool after all. What it is is flat and flavorless. So I went back to making my own, and I’ve been doing so ever since.

Homemade Vegetable Stock

P.S. The (optional) parsnip included in the ingredient list above is in homage to my Pop and his amazing Beef Vegetable Soup. 

Homemade Vegetable Stock from Roasted Vegetables | The Good Hearted Woman

Rich & Hearty Roasted Vegetable Stock

Vegetable stock is cheap, easy to make, and amazingly versatile - and essential for cooking vegetarian soups and stews and sauces. The basic version includes onion, celery and carrots – add or delete vegetables according to your own tastes and the produce you have on hand.
Prep Time20 mins
Cook Time3 hrs
Total Time3 hrs 20 mins
Print Recipe Pin Recipe
Course: Basic, Soup
Keyword: soup
Servings: 8
Calories: 95kcal
Author: Renée | The Good Hearted Woman

Ingredients

  • 1 large sweet onion peeled and sliced ¼ -½ thick
  • ½ bunch celery chopped into chunks
  • 8 medium carrots cut in big chunks
  • 1 medium parsnip peeled and sliced thick
  • ½ pound tomatoes quartered
  • 5 cloves garlic smashed
  • 6 sprigs fresh thyme
  • 1 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 gallon water
  • 1/2 teaspoon whole peppercorns
  • 4-5 whole cloves
  • 1 bay leaf
  • Dash or two of hot sauce I use Cholula
US Customary - Metric

Instructions

  • Preheat oven to 425 degrees F.
  • Put the prepared vegetables and thyme in a 9 x 13 glass baking dish.
    Sprinkle with kosher salt and a little freshly ground pepper, and toss with olive oil.
  • Place vegetables in the preheated oven.
    Stir the vegetable every 20 minutes.
    Cook until all of the vegetables have browned and the onions start to caramelize, this will take about an hour.
    Roasted Vegetables
  • Transfer the cooked vegetables to a large large stock pot.
    Add water, peppercorns, cloves, bay leaf, and a dash or two of hot sauce.
    Bring to a full boil, and then reduce heat to simmer.
    Cook uncovered until liquid is reduced by about half (I tend to boil it a little longer - I like my stock rich and robust.
    It takes about an hour and a half to reduce the stock.
    Stir every once and awhile, but otherwise, just let it do its thing.
    Taste and season with more kosher salt, pepper, etc, until it fits your personal tastes.
    I usually add a teaspoon or so of brown sugar and some garlic powder.
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  • Pour the reduced stock through a sieve.
    Stock can be used immediately, or stored in the refrigerator for later use, or frozen.
  • Makes about 2 quarts.

Notes

Technically, since this is seasoned when prepared, it is a broth, but "broth" sounds like something you eat when you're sick, so I'm calling it stock.

Nutrition

Serving: 1serving | Calories: 95kcal | Carbohydrates: 15g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Sodium: 367mg | Potassium: 408mg | Fiber: 4g | Sugar: 7g | Vitamin A: 10474IU | Vitamin C: 15mg | Calcium: 62mg | Iron: 1mg
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

A good stock is the beginning of a great soup! Be sure to try one of our many delicious homemade soup recipes. 

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Disclosure: This post may contain affiliate links, including Amazon affiliate links, which means we may receive a commission if you click a link and purchase something that we have recommended. While clicking these links won’t cost you any extra money, they do help keep this site up and running. As always, all opinions and images are my own. Please check out our disclosure policy for more details. Thank you for your support!

Filed Under: Cooking Basics, Dairy-free, Eating Style, Gluten-free, Recipes, Vegan, Vegetarian Tagged With: Basic Recipes

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