Pastry Archives | The Good Hearted Woman

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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There really isn’t anything quite like a slice of fresh blueberry pie with a scoop of cold vanilla ice cream on a hot summer evening.

Our blueberry bushes yielded a bumper crop this year, and I’ve been freezing and baking up berries – including blueberry pies of all shapes and sizes – for a few weeks now. I’d forgotten how much I love baking with fresh blueberries!

As I was developing this blueberry pie recipe, I compared the results against my memories of the best blueberry pie I’ve ever eaten; decades ago at a little boat-in family restaurant called Harmony Falls on the shore of Spirit Lake, at the foot of Mount St. Helens. (Needless to say, it’s been awhile.)

We couldn’t be more pleased with the outcome of this pie recipe! The filling is sweet, tart, juicy blueberry bliss; and the flaky, tender, slightly sweetened crust adds the perfect finishing touch.

Whether it’s been decades or days since you last ate a slice, this fresh blueberry pie will bring back memories of pies-gone-by like they happened yesterday. You are going to love it!

How many blueberries do I need for this pie?

Reality: This is how I measure berries for a pie.

For the purposes of this post, I weighed the berries I used so I could give an exact measurement in the recipe. (About 42 ounces for a deep dish, and 21 ounces for a standard single pie.)

However, if you fill you pie pan(s) so that the top rounds up just a bit, you will have the exact right amount for your pie. The rest of the ingredient amounts are based making filling for one deep dish blueberry pie (as pictured here) or two standard 9-inch pies.

IMPORTANT: Blueberries used for filling must be room temperature. DO NOT use chilled berries, or your filling will take too long to cook and your pie shell will burn before the filling is done.

Why is it so important to rinse blueberries before baking with them?

As you may know, you should never rinse blueberries until you are ready to use them. Rinsing removes the “bloom,” which is the waxy, silvery-white coating that appears on blueberries, grapes, and some plums. Bloom acts as a barrier against insects and bacteria, and helps to seal in the fruits’ moisture. Rinsing breaks down this protection, ultimately allowing the berries to cook more efficiently.

For the purposes of this recipe, rinsing also adds just enough liquid to the mixture to allow the tapioca to begin working its magic before the berries begin to burst during baking. Do not skip this step, or your filling may not cook correctly.

What about the pie crust?

You can use any pie crust you want for this pie. However, if you want to make your own dough (and I strongly encourage you to do so), my favorite, go-to sweet pie dough recipe is tender, flaky, and easy to make. (And if you follow the directions, it’s next to foolproof!)

Follow these three easy rules for successful pie crust:

Keep everything crust-related ICE COLD! That means; if you aren’t using it, it should be chilling. This includes your pie dish. (DO NOT chill filling ingredients.)
Mix in the fats by hand, and leave pea to peanut-size pieces in the dough.
Do not overmix your dough. Overworking encourages the formation of gluten, which makes pastry dough tough. Pastry dough should never be a uniform color: don’t try to make it so.

One more important Pie-Making Tip:

I have one more tip for successful pie making, blueberry or otherwise: invest in a good 9½-inch rimmed glass pie dish. Get a deep dish or standard pie dish depending on your preference, or both!

I prefer a glass pie dish over metal or ceramic for a couple of reasons; most notably, I can see through glass to check the color of my bottom crust, which is a primary determinate for whether the pie is done or not.

Do I have to make the pie crust all fancy like this pie?

Nope. You can top it with a well-vented solid crust; or better yet, make a simple lattice crust.

Want to fancy it up? Vary the size of your lattice strips, and add a few super simple pie dough roses like I did! [How-to post coming next week.]

If you decide to go with a solid top crust, be sure to cut some large vents, or better yet, use a small cookie cutter to open up the top to allow all that steam to escape while the berries are cooking.

For the top crust, you can go as simple as you want; but if you like this design, it’s super-easy to put together. To make it, I sliced a few random strips of pie dough, cut some simple leaves, and made five simple “4-circle” pie-dough roses. [Rose Tutorial coming next week!]

Pie Crust PRO TIP: Cut the bottom crust larger enough so that, after you add the top crust, the bottom edge can be folded up over it and sealed, as shown in the image above. In my experience, this significantly cuts down on pie shell leakage around the edges.

5 from 4 votes

Classic Fresh Blueberry Pie

Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Recipe makes enough filling for one 9-inch deep-dish blueberry Pie, or two standard 9-inch pies.

Prep Time30 mins

Cook Time55 mins

Cooling Time1 hr

Total Time2 hrs 25 mins

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Course: Dessert

Cuisine: American, Comfort Food, Seasonal

Keyword: blueberries, pie

Servings: servings

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

9½-inch Pie Dish [1 deep dish or 2 standard]

Ingredients

42 ounces fresh blueberries room temperature (Defrost to room temp if using frozen berries)
4 tablespoons instant tapioca
2/3 cup white sugar See Notes below.
1 tablespoon all-purpose flour
1½ teaspoons fresh lemon zest
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon lemon juice
1 tablespoon butter cut into small pieces
1 batch Sweet Pie Dough per pie (or your favorite double-crust pie dough)

US Customary - Metric

Instructions

Preheat oven to 400°F [200°C].
Pour fresh berries into your pie dish to measure out proper amount.
PRO TIP: Chill pie plate in refrigerator for 30 minutes before beginning.
Gather and prep all ingredients.
Rinse blueberries in colander. This step is NOT OPTIONAL.
In a large bowl, combine berries, tapioca, sugar, flour, zest, cinnamon and nutmeg.
Gently toss to mix. Sprinkle with lemon juice, toss one more time, and allow to sit for 15 minutes.
While the pie filling is setting out, take the pie plate and one half of your pie dough out of the refrigerator.
Roll out bottom crust and line pie dish. (Continue to chill other half of crust.)
Put rolled bottom crust in freezer for 5 minutes before proceeding.
Fill chilled pie crust with prepared filling.
Sprinkle lemon juice over top of pie. Dot with butter pieces.
Remove dough for top crust from refrigerator. Roll out on lightly floured board. Add top crust to pie as desired. You can simply top it with a solid crust, or make it as fancy as you like.
If you use a solid top crust, be sure to cut a few vents.
If you pie dough seems saggy or too warm when you get done adding the top crust, put the whole thing back in the freezer for 5 minutes.
Baking times will vary somewhat, depending upon your pie dish, oven, and depth of filling. Keep an eye on your pie after the first 30 minutes of baking to avoid burning.
• 9½" Deep Dish Pie: Bake at 400° [200°C] for 45-55 minutes, or until lightly browned.
• Standard 9" Pie: Bake at 400° [200°C] for 40-50 minutes, or until lightly browned.
After the first 30 minutes of baking, gently lay a sheet of plain, flat aluminum foil over the top of the entire pie to avoid over-browning the top. Do not press down or otherwise form the foil: just lay it gently, like a feather.
Pie is done when crust is light golden brown and filling is bubbly.
Allow pie to cool completely before serving.

Notes

You can adjust the amount of sugar based on the tartness of your berries and your personal tastes. Add up to an additional 1/3 cup sugar if your berries are very tart, or if you prefer your pies very sweet.

Nutrition

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Why does this blueberry pie recipe include both flour and tapioca as thickeners?

Thickening the natural fruit juices from any berry is tricky, especially when the filling is cooked in the pie. (As opposed to pre-cooking the filling.) Blueberries are particularly pesky, natural pectin-wise, and it seems that some varieties gel better than others.

You want your pie-fruit to be thick enough to sit on a fork, but you don’t want a gummy, gelatinous mess that feels weird on your tongue and totally overwhelms the fresh, natural flavors of the berries. You also need that crust to bake up nice and flaky. It’s a balancing act.

That said, I am not a fan of cornstarch for thickening pies, and I avoid it whenever possible. Sure, thickening with cornstarch is easy, but it often results in what I can only describe as a gloppy, bouncy filling.

For this pie, I use my pie thickener of choice – instant tapioca, plus just a little flour and butter to seal the deal. This combination gives me the most consistent results with my blueberry pie filling, yielding a thick, juicy filling that highlights (instead of hides) all those delicious fresh berry flavors.

Blueberry pies, in particular, thicken a lot when they cool. Don’t be concerned if your filling seems thin when you first take it out of the oven. For best results, allow pies to set up completely before cutting in.

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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!

Sweet & Easy Homemade Pie Crust

July 28 By Renée 8 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.

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.

Look for these recipes, coming soon to GHW: Blue-Ribbon Blueberry Pie, Blueberry Hand-Pies (with precooked pie filling), and How to Make Pastry Roses.

Three Secrets to a Perfect Pie Crust

Mom taught me three simple rules for making pie crust.

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.
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.
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.

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.

I took inspiration for this pie crust design from Helen Nugent, author of Pie Style [Sept 2020]. If you need some inspiration for creating beautiful pies, be sure to follow Helen @batterednbaked on Instagram. Her pie crust art is beyond amazing.

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

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

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Course: Basic, Dessert

Cuisine: American, Comfort Food

Keyword: baking, pastry

Servings: 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.
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.
Add grated or cut ice-cold butter to flour mixture.
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!
[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.
Turn dough out onto counter.
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.
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.

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

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

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

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.

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.

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.

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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!

Pumpkin Spice Sourdough Scones

April 5 By Renée 34 Comments

These Pumpkin Spice Sourdough Scones smell like heaven, and they taste even better! Perfectly delicious ANY time of year!

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

These Pumpkin Spice Sourdough Scones smell like heaven, and they taste even better! Plus, while they’re baking, your house will smell warm and cozy and utterly spectacular!

I’m not usually a Pumpkin Spice Girl. I don’t rush out when the first leaf of Autumn hits the ground in search of Pumpkin Spice Pringles and the like. (Yes. They are a real thing.) Honestly, I can take it or leave it, beverage or otherwise. But give me something baked and flakey and all dolled up in a delicious glaze of warm, cozy spices, and I am all in.

POST UPDATED: April 5, 2020. This post was originally published October 15, 2013.

So What Exactly is a Scone, Anyway?

Scones are a moist, delicious marriage between biscuit and muffin. Scones can be sweet or savory, and they are most often eaten for breakfast or brunch.

Americans inherited scones from the English. English scones lean toward the biscuit side; cut round, with a denser texture, and maybe a little less sweet. American scones, on the other hand, tend more toward a muffiny texture; a little lighter and a bit sweeter. They are often baked in wedges, as are those in this recipe.

(We won’t even talk about Utah scones. Are they delicious? Yes!!! But “scones” might be pushing the definition.)

Tips for Making Perfect Sourdough Scones

Use Sourdough Discard or Unfed Starter for this recipe. When using Discard for this recipe, it should must be from a healthy, vigorous Starter that is regularly fed. If using Unfed Starter, it should be healthy, vigorous starter that has not been fed for 12 hours or more. (DO NOT use neglected Starter that hasn’t been fed in weeks.)
Use very cold (or frozen) butter. Cold butter is what yields those lovely, delicious layers in the dough.
Grate or shred your butter instead of cutting it. This will allow you to work your butter into the dough easily and avoid overworking it when you add the wet ingredients.
Do not play with the dough! Mix your scone dough just until it all comes together. It is just fine if the dough is lumpy.
Refrigerate the dough for 15-20 minutes after you form the scones and before you bake them. This will keep them from spreading out all over the pan while they are baking.

Grating or shredding your butter (instead of cutting it) allows you to work it into the dough more easily and avoid overworking it when you add the wet ingredients.

This simple sourdough scone recipe is a perfect way to use up your sourdough discard. Sourdough adds a subtle, tangy flavor to your scones, and gives them amazing lift in the process.

5 from 8 votes

Pumpkin Spice Sourdough Scones

A moist, tender marriage of biscuit and muffin, these Pumpkin Spice Sourdough Scones are perfect any time of year!

Prep Time30 mins

Cook Time25 mins

Total Time55 mins

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Course: Breakfast, Brunch

Keyword: baking, pumpkin, pumpkin pie spice, scones, sourdough, sourdough baking

Servings: scones

Calories: 405kcal

Author: Renée | The Good Hearted Woman

Equipment

Medium Bowl
Wooden Spoon
Grater

Ingredients

Sourdough Scones

2 ½ cup flour
½ cup brown sugar
1 teaspoon pumpkin pie spice
1 teaspoon cream of tartar
1 teaspoon baking soda
½ teaspoon salt
½ cup cold butter
1 cup Sourdough Starter [100% Hydration] Use Unfed Starter or Discard [See Notes]
½ cup canned pumpkin
1 tablespoon. molasses
2 teaspoon vanilla
1 teaspoon fresh orange zest optional
2 tablespoons milk only as needed

Pumpkin Spiced Glaze

1 cup powdered sugar
1 tablespoon canned pumpkin
1 teaspoon pumpkin pie spice
2 tablespoon milk

US Customary - Metric

Instructions

Line a baking sheet with parchment and set aside.

Sourdough Scone Dough

Stir together flour, brown sugar, pumpkin pie spice, cream of tartar, baking soda, and salt in a medium mixing bowl.
Using a grater, shred the butter.
Mix the shredded butter into the dry mixture using a fork, pastry blender, or your fingers. (OR, Cut the butter into ¼ cubes and blend together.)
The mixture should look like very coarse crumbs.
In a separate bowl, mix sourdough starter, pumpkin, molasses, orange zest, and vanilla.
Stir wet mixture into dry mixture in the bowl. Once it is somewhat mixed in, turn the contents of the bowl out onto a clean board.
The mix may seem a little dry at first. Knead it a few times before you decide to add milk.
Gently knead the dough on the board, adding milk if necessary, just until it holds together in a soft ball.
The dough should soft like a biscuit dough.
Once you've kneaded it enough for it to pull together, Just form a ball and leave it alone. The less you work with it, the tenderer your scones will turn out.
Allow the dough to rest for 5 minutes.
Form a 9-inch wheel with the dough dough.
Transfer the wheel of dough to the prepared baking sheet.
With a long knife, cut the dough wheel into eight pieces, like a pizza.
Separate pieces so that they are ½-inch away from one another.
Brush the top of the wheel with milk.
Put the scones on the baking sheet in the freezer.
Set your oven to 400° F.
When the oven is fully up to temperature, take the scones out of the freezer.
Put the scones into the oven and bake for 20-25 minutes.
Remove from oven and cool on wire rack for 15 minutes.
In a small mixing bowl, combine Pumpkin Spice Glaze ingredients. Mix until smooth.
Drizzle the glaze over the scones.

Notes

SOURDOUGH STARTER: Use Sourdough Discard or Unfed Starter for this recipe.

Discard should must be from a healthy, vigorous Starter that is regularly fed.
Unfed Starter should be healthy, vigorous sourdough starter that has not been fed for 12 hours or more. (DO NOT use neglected Starter that hasn’t been fed in weeks.)

PUMPKIN: You can use home-cooked pumpkin, but you may need to add a little milk or extra flour to the mix to adjust for the difference in moisture content.

Nutrition

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Cycle of a Healthy Sourdough Starter

Use Sourdough Discard or Unfed Starter for this recipe.

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.

If you aren’t up to making bread, you can always use up extra Starter (i.e., Discard) by making pancakes, waffles, etc.

Pumpkin Spice Sourdough #Scones - They smell like heaven, and taste even better! ? Perfectly delicious ANY time of year! #pumpkinspice #sourdough #sourdoughbaking #baking #sourdoughlife #sourdoughstarter Click To Tweet

DID YOU KNOW?

National Pumpkin Spice Day happens every year on October 1st, unofficially ushering in what has become known as Pumpkin Spice Season, or the period of time that stretches from the moment the first leaf falls each autumn until crack of dawn on Black Friday.

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Easy Sourdough Recipes & Advice for Beginners

Kaylen's Bread [Easy Sourdough]

Rye Sourdough Starter

Lazy Sourdough Caretaker's Guide

Mom's Sourdough Hotcakes

Buttery & Flaky Sourdough Biscuits

Photo Credit: www.baking-sense.com

Sourdough Hot Cross Buns

Photo Credit: www.recipesmadeeasy.co.uk

Reactivating Dry Sourdough Starter

Rye Sourdough Spaetzle

Cinnamon Sugar Sourdough Donuts

Photo Credit: www.baking-sense.com

Sourdough Rye Hearth Bread

Photo Credit: adamantkitchen.com

Date Molasses Sourdough Pancakes

Photo Credit: www.theschizochef.com

Sourdough Cinnamon Rolls

Photo Credit: www.farmhouseonboone.com

Pumpkin Spice Sourdough Scones

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!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

October 29 By Renée 26 Comments

Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

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

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} is a no-stress, easy-to-make appetizer and a total crowd-pleaser at any celebration. Baked brie holds up well if it needs to be transported, and brings just the right amount of “fancy” to practically any occasion.

The “recipe” for this Baked Brie in Puff Pastry is nearly bulletproof. Here I’m sharing one of my favorite variations, Raspberry-Almond Bake Brie, but you can swap out the raspberry jam for any thick jam or preserve: orange marmalade, apricot preserves, and Marionberry jam are all great choices. Or how about fig spread or cranberry sauce to create a new holiday tradition?

Whatever jam you choose to enhance your baked brie, the process is the same.

How to Make Puff Pastry Baked Brie with Jam

1. Preheat oven to 350°. Defrost puff pastry according to direction.

2. Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.

3. Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)

4. Layer the almond paste circle in between the two brie circles.

5. With your palms, form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.)

This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.

6. Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.

(My brie baker, as you may note from the images below, looks suspiciously like an oversized ashtray.)

7. Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)

8. Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.

9. Bake at 350° for 40-45 minutes, or until pastry is golden brown. Allow to cool 5-10 minutes before serving.

We like to serve puff pastry baked brie with apple slices and hearty, whole grain crackers.

5 from 5 votes

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Prep Time10 mins

Cook Time40 mins

Total Time50 mins

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Course: Appetizer

Cuisine: American

Keyword: appetizer, cheese, Holidays

Servings:

Calories: 164kcal

Author: Renée | The Good Hearted Woman

Ingredients

7-8 ounce Brie Wheel
1 sheet Puff Pastry I use Pepperidge Farm
3 - 4 ounces almond paste See Note
1/4 - 1/3 cup thick raspberry jam
1 egg white gently whisked

Instructions

Preheat oven to 350°. Defrost puff pastry according to direction.
Slice the brie wheel in half horizontally across the middle, so that you have two thin brie wheels.
Roll the almond paste into a circle slightly larger than the brie wheel and about 1/8-inch thick. Use the brie container to cut a round of almond paste the same size as the brie wheel. (If you don’t have a container, just cut a circle around the brie itself.)
Layer the almond paste circle in between the two brie circles.
Form a small ball with the leftover almond paste you cut away in Step 2. Roll it out so that it is 1/8-inch thick, and cut enough 1/4 strips to encircle the top of the brie wheel. Press them down to form a rim around the top of the brie wheel. (It doesn’t have to be pretty – this all gets covered up.) This rim helps to contain and keep the jam in place during prep and cooking. Fill the recess with jam.
Place the prepared brie wheel in the center of one sheet of room temperature puff pastry. Gently pull the edges together at the top as if you were wrapping a package, and twist slightly to seal. Place the pastry covered brie on an ungreased glass pie dish, cookie sheet, or brie baker.
Optional Step: Cut straight across the top-knot to flatten the top, and then add decorative shapes, as shown below. If you would prefer to just leave the top-knot as is, that works fine too. (For reference, I skipped this step on the brie shown on all the fruit and cheese tray pics in this post. It was just twisted and baked, as in Step 5.)
Whisk together egg white and one tablespoon water. Using a pastry brush, apply an egg white wash to the entire pastry.
Bake in preheated oven for 40-50 minutes, or until pastry is golden brown. Allow to cool for 5-10 minutes before serving.
Serve with whole grain crackers and sliced apples.

Nutrition

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam} | The Good Hearted Woman

Baked Brie with Jam is perfect for any occasion, from uptown parties to outdoor gatherings.

NOTE: You can find almond paste in the baking section of your grocery store, usually near the canned pie fillings. You can also make it from scratch, but I’ll save that for another time. 🙂

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UPDATED: This post was originally published 2014.12.8.

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!

Pennington Farms Blackberry Buckle

February 9 By Renée 11 Comments

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

If you ever find yourself traveling through southern Oregon’s beautiful Applegate Valley between Medford and Grants Pass, Pennington Farms is one stop you must plan to make. I fell in love with the place the first time I visited.

^{My visit to Pennington Farms was included as part of a Travel Oregon press trip. As always, all opinions and images are my own. This post may contain affiliate links, but don’t worry – they won’t bite.}

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

So begins the saga of Pennington Farms, which welcomes visitors as soon as they step through the bakery door.

Open year-round, a visit to Pennington Farms recalls a simpler time, filled with ripe, juicy berries fresh from the vine and scratch-made baked goods like your grandma used to make.

Founded by the Sam and Cathy Pennington back in the mid-‘90s, this 90-acre family-run farm now grows between 38-50 varieties of berries each year, including many hard-to-find heirloom varieties. As stewards of the land, the Pennington family is committed to a farming philosophy that relies on organic, biodynamic methods, with a goal of working in harmony with the earth’s natural rhythm.

The Country Bakery at Pennington Farms is a delight for the senses and aromatherapy for the soul. Beautiful scratch-made pastries, pies, and cookies, homemade jams and syrups. Surfboards from a former life decorate the walls and seasonal berries line the shelves. Good vibes abound.

Pennington Farms focuses on cultivating harder-to-grow heirloom berries, which typically produce fewer, smaller berries that must be picked by hand. The trade-off for this extra labor is an intensity of true berry flavor that, according to Cathy Pennington, newer hybrid varieties simply don’t deliver.

How to Enjoy Berry Season Year-round

Berry season is fleeting and fresh berries off the vine have a very short shelf life; nevertheless, with just a minimum of effort you can have berries year-round.

When you bring fresh berries home, cull them and immediately discard any moldy or overripe berries.
Put the remaining berries, unwashed, into a container lined with paper towels to absorb any moisture.
Do not wash berries until just before eating, and then only briefly in cold water.
To freeze berries, distribute dry berries in a single layer on a clean cookie sheet and put them in the freezer until frozen. Remove from freezer just long enough to pour into a plastic freezer container or sealable freezer bag and return them to the freezer immediately. Berries can be frozen for up to one year.
When baking with frozen berries, do not thaw before using.

Pennington Farms, Applegate Valley, Southern Oregon | The Good Hearted Woman

5 from 1 vote

Pennington Farms Blackberry Buckle

Prep Time30 mins

Cook Time1 hr

Total Time1 hr 30 mins

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Course: Dessert

Servings:

Author: Pennington Farms, Grants Pass, OR

Ingredients

Batter:

2 cups flour
2 ½ teaspoons baking powder
¼ teaspoon salt
½ cup butter softened
¾ cup sugar
1 egg
½ cup milk
2 cups fresh or frozen blackberries

Topping:

½ cup flour
½ cup sugar
¼ cup butter

Instructions

Preheat oven to 350°F. Grease a 9x9 baking dish.
In a medium bowl, combine flour, baking powder, and salt. Set aside.
In a medium mixing bowl, beat butter on high until pale and fluffy. Add sugar and continue mixing until they are thoroughly creamed. Beat in egg.
With mixer on low, add flour mixture and milk to creamed mixture a little at a time, alternating between the two and beating until smooth.
Spoon batter into prepared pan. Evenly distribute berries over top.

Topping

In a small bowl, combine flour and sugar, and then cut in butter with a pastry blender, fork (or your fingers) until the mixture resembles oatmeal. Sprinkle over berries.
Bake in preheat oven 50-60 minutes, or until golden brown. Serve warm, preferably with a scoop of vanilla ice cream.

Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

To get to Pennington Farms, take the “long way” between Grants Pass and Medford on the Jacksonville-Williams Highway [Oregon Route 238]. The Pennington Farms bakery and farm market are open almost year round, and their products are available at the farmers’ markets in Ashland, Medford and Grants Pass, as well as specialty shops throughout the area.

Pennington Farms
11341 Williams Hwy
Grants Pass, OR 97527
541.846.0550
[email protected]

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

^{Disclosure: My visit to Pennington Farms was included as part of a Travel Oregon press trip. This post may contain 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!}

Southern Oregon Travel & Food on GHW

One Day in Ashland, Oregon

Ashland, Oregon: where culture runs deep, local cuisine is celebrated, creative inspiration is bountiful, and thespians are the coolest kids in town.

Four Scenic Stops on the Applegate Valley Wine Trail

Take a drive on the Applegate Valley Wine Trail and experience the best of Southern Oregon wine country: stunning scenic beauty, small-town warmth, uncrowded tasting rooms, and artisan winemakers committed to their craft.

One Fine Day in Jacksonville {Oregon}

Blending small town ambience with sophisticated taste, this 1850’s gold-rush town is booming with music, wine, and history.

McCully House Inn - Jacksonville, Oregon {Plus a Ghost Story!}

Relax, unwind, and take a trip back through Oregon history – at the McCully House in beautiful Jacksonville, Oregon. {Plus a Ghost Story!}

Pennington Farms Blackberry Buckle

Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

Rogue Creamery {+ 24 Delicious Blue Cheese Recipes}

This stop at the Southern Oregon Artisan Corridor is all about cheese... creamy, salty, savory, delicious, handcrafted, award-winning, internationally-acclaimed Rogue Creamery Blue Cheese.

At the Corner of Music & Chocolate {Lillie Belle Farms}

Lillie Belle Farms chocolates can be found at the unique crossroads of Music and Chocolate – and that is where the magic happens.

Smoked Salmon Pastry Cups {Appetizer}

February 22 By Renée 6 Comments

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

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

Wild-caught Alaskan salmon is, by far, my favorite animal-based protein. Salmon is sustainable, delicious, and perfect for any occasion – from elegant wedding reception to late night pajama party.

Besides being a delicious and environmentally conscious choice, few foods contribute so much to your health as [wild caught] Pacific salmon. Salmon has a long list of proven health benefits:

Provides a good source of vitamins, proteins, and minerals

Helps maintain insulin levels in the body

Reduces your risk of cardiovascular disease

Improves memory and efficacy of brain functions

Helps prevent macular degeneration

Reduces risk of colon, prostate and kidney cancers

Aids in maintaining healthy skin and hair

Salmon can even help you sleep!

In the upcoming weeks, I’ll be featuring a number of delicious salmon recipes, and I thought I’d kick off the party with these luscious little easy-to-make salmon canapés.

Smoked Salmon Pastry Cups

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Course: Appetizer
Cuisine: American
Keyword: appetizer, salmon
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
Salmon Filling
8 ounces mascarpone cheese*
1/4 cup heavy whipping cream
Dash Worcestershire sauce
Dash hot pepper sauce or Sriracha
6 ounces smoked salmon chopped
1 tablespoon chopped fresh dill
1 teaspoon fresh lemon zest
Pastry Cups
2 sheets puff pastry barely thawed
1 egg beaten
Instructions
Salmon Filling:
In a medium bowl, whip together mascarpone, whipping cream, Worcestershire sauce, and hot pepper sauce until smooth and light.
Fold in chopped salmon, dill, and lemon zest.
Put filling into a pastry bag and set aside. (A Ziploc bag will work too.)
Pastry Cups
Preheat oven to 400° F.
Line a baking sheet with parchment paper.
Lay puff pastry out on a floured surface. DO NOT ROLL OUT!
Cut one puff pastry sheet into small circles, about 1 1/2 - 2 inches across. Put these circles on the prepared baking sheet.
Cut the second puff pastry sheet into small circles (the same size). Cut a small circle out of the middle of each one of these circles. Save the small circles!
Brush each of the circles on the baking sheet with beaten egg.
Place one "donut" pastry circle on top of each of the egg-washed circles.
Brush the top of the donut circles with egg-wash.
cut small decorative shapes from remaining puff pastry, to be used as garnish.
Bake in preheated oven for 20 minutes, or until golden brown. Remove from oven and place on cooling rack. Allow to cool completely.
Pipe each pastry cup full of filling. Garnish with fresh dill and small pastry shapes.
Notes
* Yes, you can substitute cream cheese. ?
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

I use every bit of puff pastry dough that I can. You can use the extra dough to create lovely little garnishes and accents!

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

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!

Smoked Salmon Recipes from GHW

Smoked Salmon Pastry Cups {Appetizer}

These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

Smoked Salmon Chowder {with Leeks & Fresh Tarragon}

Creamy Smoked Salmon Chowder is a rich bowl of comforting decadence; each ingredient carefully chosen to complement the delicate, smoky salmon and allow it to shine.

Elegantly Easy: Smoked Salmon Eggs Benedict

This beautiful Smoked Salmon Eggs Benedict is rich, delicious, and deceptively easy to make.

Smoked Salmon Crustless Quiche

A new twist on an old standby, this "impossible" quiche is perfect for any meal of the day. It goes together in less than 15 minutes, and is ready to serve – start to finish – in about an hour.

Savory Mushroom Chicken Tart

October 16 By Renée 5 Comments

Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

As the holiday season starts into full swing, I am all about easy meals that I can adapt on the fly depending on who’s at the table. This Mushroom Chicken Tart (there’s my wonderful tart pan again!) is so easy to throw together, is easily adapted for vegetarians, and bakes up beautifully to serve for lunch, dinner or as a savory appetizer before a big holiday meal.

5 from 1 vote
Mushroom Chicken Tart

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Print Recipe Pin Recipe
Course: Main Dish or Appetizer
Servings: 1 -10" tart
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
2 tablespoons butter
1 cup chopped onion
8 ounces mushrooms sliced
1 clove garlic minced
1/2 cup chopped walnuts
2 teaspoons chopped fresh rosemary basil & oregano also work nicely
8 ounces Neufchatel cheese or cream cheese
2 eggs
8 ounces rotisserie chicken meat chopped or shredded [See Note]
1 sheet sheet puff pastry dough
Salt, pepper, and seasoning salt to taste
Instructions
Preheat oven to 350° F.
Line the bottom of a 10-inch tart pan with parchment paper.
Roll the puff pastry sheet out until it is big enough to cover the tart pan. Lay the rolled out puff pastry dough in the prepared tart pan (a shallow pie dish works well too) and trim the edges using the edge of a rolling pin rolled across the top.
Put the pastry in the tart pan in the freezer while you prepare the filling.
Melt butter in a medium skillet over medium heat. Add onions and saute until translucent.
Add sliced mushrooms, rosemary and minced garlic, and continue to cook until mushrooms release their juices. (I usually add a pinch of salt to the mixture to encourage the process.) When the pan is very juicy-looking, add the chopped walnuts. Continue to cook until all the liquid is absorbed.
[Note: At this point, I sometimes add about 1/4 cup white wine to the mixture and reduce it again, but this is totally optional.]
Season to taste and set aside to cool.
In a medium bowl, mix cream cheese and eggs together until smooth.
Remove the pastry from freezer and fill the bottom of the tart with the cooled mushroom mixture.
Top with shredded chicken.
Using a spatula, "frost" the top of the tart with the cream cheese and egg mixture.
Bake for 40-45 minutes, until the top begins to brown and the egg mixture is firm.
Remove from oven and cool slightly before cutting.
Vegetarian options:
Omit chicken and do one of the following: (a) double the amount of mushrooms, or (b) use 1 1/2 cups chopped Morning Star Chik'n strips in place of the chicken.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

This Mushroom Chicken Tart also makes one of my favorite leftover meals: I like to eat a slice cold for lunch.

Fresh Peach Tart {with Vanilla-Cardamom Cream}

August 25 By Renée 4 Comments

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Many moons ago, I lived just around the bend from a peach farm that was owned by my friend Candy. During the harvest season, Candy and I used to can peaches together, and I will always be grateful to her for sharing her secret for amazing peaches with me. (Shhhh. This is strictly between you and me now…It’s cardamom.) (Yep!) Just a little sprinkle of this uniquely aromatic spice makes a fresh peach pop with enough flavor to make Cinnamon and Ginger both jealous.

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

5 from 1 vote
Fresh Peach Tart

Prep Time30 mins
Cook Time45 mins
Total Time1 hr 15 mins
Print Recipe Pin Recipe
Course: Dessert
Servings: 1 - 10" Tart
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
Follow The Good Hearted Woman on Pinterest for more great recipes!
1 large pie crust homemade or store-bought
3 large peaches
2 tablespoons raw sugar
1 batch vanilla-cardamom cream recipe follows
1/4 cup peach jam preserves, or jelly
Instructions
Preheat oven to 375° F.
Roll out pie crust and lay in a shallow pie dish or tart pan. Crimp or trim edges.
Bake empty pie crust for 10 minutes and remove from oven. This is a prebaking step, so crust should be bubbly but not yet browned. Set aside.
Prepare Vanilla-cardamom cream. Cover with plastic wrap and allow to cool in pan for 15 minutes.
Pour into prepared pie crust. Allow cream to cool completely.**
Fill a medium bowl with cold water and add 1-2 teaspoons of lemon juice. (Orange juice works too!)
Peel peaches. (I prefer to use a quick boiling water bath to remove the skins.) Slice into thin slices.
Submerge peach slices in prepared lemon-water for a few minutes, and then remove and pat dry with paper towels.
Arrange peach slices on top of the tart. Sprinkle with two tablespoons of raw sugar.
Return tart to oven and bake 35-45 minutes, until the edges of the peaches are just barely turning light brown.
Remove tart from oven and allow to cool for about 30 minutes.
Using a mixer, blender, food processor or hand blender, puree peach preserves.
Brush pureed peach preserves over the top of the tart.
Serve warm or cold.
Notes
**Typically when you prepare a cooked pudding or cream pie filling, you cover it with plastic wrap for the entire time that it is cooling to avoid a skin from forming on the top. However, for this tart, the skin is helpful for keeping the peaches from sinking into the tart, so do not cover it once you pour it into the crust in the tart pan.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The pastry cream is basically a thick cooked pudding that is a little less sweet than a traditional cooked pudding.

5 from 1 vote
Vanilla-Cardamom Cream

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Course: Dessert
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
2 cups milk
1/4 cup cornstarch
1/2 cup white sugar
3/4 teaspoon cardamom
2 egg yolks
1 egg
2 tablespoons butter
1 teaspoon vanilla
Instructions
In a medium bowl, whisk together egg yolks and egg. Set aside
In a small bowl, stir together cornstarch, sugar, and cardamom.
In a heavy saucepan, add cornstarch mixture to milk and whisk to combine. Bring to a simmer over medium heat, stirring constantly, just until the mixture begins to thicken.
To avoid cooking the eggs, temper them by adding ¼ cup of the hot milk mixture to the eggs in the small bowl, one tablespoon at a time. When the entire 1/4 cup of hot milk mixture has been added to the eggs, slowly pour the egg mixture to the milk mixture in the saucepan, whisking constantly. Continue stirring until the mixture boils and thickens. Remove from heat.
Whisk in butter and vanilla.
Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using. **
Notes
Serving size: 1/8 Tart Calories: 224 Fat: 10.3 Saturated fat: 4.6 Unsaturated fat: 4.9 Trans fat: 0 Carbohydrates: 28.3 Sugar: 16.3 Sodium: 114 Fiber: 0.6 Protein: 4.5 Cholesterol: 8.8
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

^{Disclosure: This post may contain 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 will help us keep this site up and running – and (relatively) ad-free!! Please check out our disclosure policy for more details. Thank you for your support!}

Little Oven Annie’s Cherry Tomato Tart

August 21 By Renée 13 Comments

Feta, caramelized onions, and grape-leaf walnut pesto create a savory bed for fresh cherry tomatoes in this beautiful Cherry Tomato Tart.

Our garden is yielding a bumper crop of cherry tomatoes right now, so I decided it was time to tackle something I’ve been putting off – a real tomato tart. However, even after spending some significant time cruising Pinterest for inspiration, everything I could up with sounded Blahh. Or had already been done… twice. So I put the idea on the back burner – until last week when I was standing in my kitchen staring at a bowl full of freshly picked cherry-tomatoes, when it hit me like a pizza stone. Wouldn’t you know it, just like Dorothy and those darn shoes, the answer had been right there in front of me all the time.

My sister introduced me to Leonardo’s Pizzaria in Vancouver [WA] some years ago. Leonardo’s creates Amazing pizza. Whenever Gael and I are over that way together, it’s our first choice (and possibly our second and third too).

Our favorite pizza at Leonardo’s is the Little Oven Annie, a savory sweet fusion of caramelized onions, feta, spinach and a unique Grape Leaf Walnut Pesto – the perfect base for a tomato tart that will set your taste-buds dancing.

5 from 2 votes
Cherry Tomato Tart

Prep Time45 mins
Cook Time20 mins
Total Time1 hr 5 mins
Print Recipe Pin Recipe
Course: Main
Cuisine: Vegetarian
Servings: 1 -10" Tart
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
1 lb. fresh cherry tomatoes
1 large pie crust homemade or store-bought
1 batch Caramelized Onions Instructions below
3 tablespoons Grape Leaf Walnut Pesto Recipe follows; or you can just use regular pesto
2 ounces crumbled feta cheese
1/4 cup packed fresh spinach chiffonade
Caramelized Onions
2 tablespoons salted butter
1 large onion halved and sliced thin, end-to-end
Instructions
Caramelized Onions
In a large skillet over medium high, cooked sliced onions in butter, stirring occasionally for about 20 minutes, or until onions are soft and deep golden brown (The edges of some, but not all, of the onions should be very dark brown).
!Click here for directions on caramelizing onions in your slow cooker.
Assembling the Tart
Preheat oven to 450°F. (Or 425° F for glass pie plates and some anodized aluminum baking pans.)
Lay the pie crust into a shallow pie dish or tart pan. Crimp or trim edges.
Spread pesto over the bottom of the pastry. Layer on caramelized onions, and then feta. Cover the entire tart with cherry tomatoes.
Bake for 20 minutes, checking crust edges after 15 minutes: if they are getting too brown, cover with a strip of aluminum foil or a pie shield.
The tart is done when the cherry tomatoes begin to burst and the crust is a light gold brown.
Remove from oven and allow to rest 10 minutes. Sprinkle with a chiffonade of fresh spinach.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

5 from 2 votes
Grape Leaf & Walnut Pesto

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Course: Sauce
Author: Renée B. ♥ The Good Hearted Woman
Ingredients
2 ounces coarsely chopped fresh grape leaves stems removed (About 2 cups packed)
3 cloves garlic
1/4 cup Parmesan cheese
1/2-3/4 cup olive oil
1/4 cup walnuts
1 ounce fresh basil about 3/4 cup packed
Instructions
Blanch grape leaves by placing them in a pan and covering with boiling water. Let sit for 3-5 minutes.
Heat the walnuts in a small frying pan over medium heat, stirring frequently, until they smell "toasty." (Do not let them burn.)
Combine blanched grape leaves, basil, garlic, Parmesan, olive oil, and toasted walnuts in the bowl of a food processor. (If you use a blender, start with about half the grape leaves and add the others after the first half has been pureed.) Blend to a smooth paste.
Tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

The most time-consuming part of this dish is making the caramelized onions, so start them first. Otherwise, it’s a piece of cake… or tart.

Remember to Pin this Post!

Triple Ginger Pumpkin Pie

November 15 By Renée 21 Comments

This is not your Gramma’s pumpkin pie! Three kinds of ginger – fresh, ground, and crystalized – give this pumpkin pie a spicy punch.

My mom was my Camp Fire leader for many years, and when I was in the third or fourth grade, she gathered our group together on the day before Thanksgiving and taught us all how to make pumpkin pie. We each got to make our own pie (with ample help) and then we delivered them all to our local Salvation Army kitchen so that they could be served at their annual Thanksgiving dinner. After mixing up a couple of big bowls of pumpkin custard, she showed us how to make a pie crust before she helped us make our own.

My mother made pie-making look like a dance as she rolled out her crust with smooth, effortless grace. We girls made pie-making look less like a dance and more like a circus, but in the end, each of us girls had a pie in the oven that we could claim.

Once our pies were done and cool, I remember driving down Sandy and across the Burnside Bridge into “the city,” and then handing my pie to the lady there in the Salvation Army kitchen and looking up at her as she thanked us all and told us how much those pies would mean to the people who ate them. It made me feel really special. I know it was just a pie, but it was also the first time I remember ever having that glimmer of understanding that my contributions to my community mattered – that they were important. So it maybe it wasn’t just a pie after all.

The rules have changed, so likely you can’t deliver your home-baked pie to the local homeless shelter kitchen anymore, but there are so many ways to serve in the community every day, not only in the holiday season, but all year round. And usually, it takes less time out of your day than making a pie.

5 from 1 vote
Triple Ginger Pumpkin Pie

Makes 2 large pies.
Print Recipe Pin Recipe
Course: Dessert
Cuisine: Home Cooking
Servings: 16
Author: Renée ♥
Ingredients
Pie Crust
½ cup butter-flavored Crisco Sorry, but this really does yield the best results, and it is the only time I ever use it, I promise!!
½ cup butter – chilled in freezer for one hour Don’t use margarine. I always use salted butter, but you don’t have to.
3 cups unbleached flour
1 teaspoon ground ginger
2 tablespoons minced crystallized ginger
1 Tablespoons white sugar
1 teaspoon cider vinegar
5-6 Tablespoons Ice water
Pumpkin Custard
1 can of pumpkin or 3 3/4 cups fresh pureed pumpkin
4 eggs
2 egg yolks
1 1/4 cup brown sugar
3 tablespoons minced fresh ginger see instructions below
2 tablespoons minced crystallized ginger
1/4 teaspoon freshly ground nutmeg
Scant 1/2 teaspoon allspice
3/4 teaspoon salt
3 cups half & half divided
Instructions
Making the Pie Crust
In a medium bowl, mix flour, sugar and ground ginger with a fork. Stir in crystallized ginger and make sure each little piece gets coated with flour so they don't stick together. Mix in Crisco shortening with a fork or your fingers, then cut cold butter into ¼ pieces and sprinkle them into the flour mixture. Mix with your fingers some more – until mixture resembles very coarse crumbs.
Sprinkle vinegar over mixture and toss to combine. (The theory is that a bit of acid helps relax the gluten formation that would otherwise toughen the pastry.)
Sprinkle ice water over the top and stir with a wooden spoon until a ball forms. Press into a ball and let rest at least 10 minutes in the refrigerator before using. (I tend to let it rest a couple of hours, but you don’t have to.)
Roll out and form your pie crust.
Prebake Pie Shell for a Crisper Crust
You can now bake your pie one of two ways - either just fill it and bake it, or prebake the pie shell. I prefer to prebake it: one of the main complaints people have about pumpkin pie is that it they get soggy, and prebaking alleviates this problem.
This is the method I use for prebaking the pie shell: Put your formed crust into the freezer for about 15 minutes. When you take it out, cover the edges with a ring of aluminum foil, snugging the foil right down onto the formed dough. Line the bottom of the pie pan with a circle of foil and then fill with beans, or use pie weights if you have them.
Bake 20-25 minutes at 325°.
Remove the beans and bake an additional 15 minutes. Let cool.
(There is a great post detailing this process here.)
Pumpkin custard:
Whisk eggs and egg yolks together in a large bowl.
Put minced ginger and 1/4 - 1/2 cup half & half in a small blender and blend until smooth. (Use only as much half & half as you need to.) This is way easier than grating fresh ginger. Way, way, way easier.
Mix pumpkin, spices, and pureed ginger into eggs.
When pie crust is prepared, heat remaining half & half over medium low heat until nearly boiling (do not boil it!). Remove from heat and add to the pumpkin mixture.
Baking the Pie:
Preheat oven to 350.
Fill prepared pie shell with warm pumpkin custard and bake for 30-60 minutes, depending on the size and depth of your pie. It is done when a knife inserted comes out clean.
Notes
Freeze your crystallized ginger first - this will make it much easier to mince!
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Our simple, classic fresh blueberry pie recipe lets the blueberry flavors shine! Made with our homemade sweet pie crust (or store-bought crust) and fresh (or frozen) berries, this delicious pie pairs perfectly with a scoop of vanilla ice cream and a hot summer night.

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How many blueberries do I need for this pie?

Why is it so important to rinse blueberries before baking with them?

What about the pie crust?

Do I have to make the pie crust all fancy like this pie?

Classic Fresh Blueberry Pie

Equipment

Ingredients

Instructions

Notes

Nutrition

Why does this blueberry pie recipe include both flour and tapioca as thickeners?

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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.

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Three Secrets to a Perfect Pie Crust

How long should I bake pastry dough?

Sweet & Easy Homemade Pie Crust

Ingredients

Instructions

Notes

Standard Pastry Baking Times

Nutrition

Can I freeze this pie dough?

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These Pumpkin Spice Sourdough Scones smell like heaven, and they taste even better! Perfectly delicious ANY time of year!

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POST UPDATED: April 5, 2020. This post was originally published October 15, 2013.

So What Exactly is a Scone, Anyway?

Tips for Making Perfect Sourdough Scones

Pumpkin Spice Sourdough Scones

Equipment

Ingredients

Sourdough Scones

Pumpkin Spiced Glaze

Instructions

Sourdough Scone Dough

Notes

Nutrition

Cycle of a Healthy Sourdough Starter

DID YOU KNOW?

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Dress it up or dress it down, Puff Pastry Baked Brie with Jam always brings just the right amount of “fancy” to the party!

How to Make Puff Pastry Baked Brie with Jam

Almond-Raspberry Brie in Puff Pastry {Easy Baked Brie with Jam}

Ingredients

Instructions

Nutrition

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Pennington Farms Blackberry Buckle – the recipe for which they have generously shared with us -is just one of the many delicious treats you can find at Pennington Gardens in Oregon’s Applegate Valley.

“Once there was a boy named Sam who grew up in the surf and sand To the mainland he headed on the journey of his life And ended up finding his wife. The couple got married and had quite a clan Sam said, “Let’s leave the city for simpler life” So to the farm the headed hand-in-hand.”

How to Enjoy Berry Season Year-round

Pennington Farms Blackberry Buckle

Ingredients

Batter:

Topping:

Instructions

Topping

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These Smoked Salmon Pastry Cups with mascarpone & fresh dill are a breeze to throw together and perfect for any gathering.

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Smoked Salmon Pastry Cups

Ingredients

Salmon Filling

Pastry Cups

Instructions

Salmon Filling:

Notes

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Pretty enough for company, this savory Mushroom Chicken Tart goes together just minutes, and can be easily adapted for vegetarians.

Mushroom Chicken Tart

Ingredients

Instructions

Vegetarian options:

This easy, breezy Fresh Peach Tart with Vanilla-Cardamom Cream is the cotton dress of desserts – a pretty summer treat that always leaves them wanting more.

Fresh Peach Tart

Ingredients

Follow The Good Hearted Woman on Pinterest for more great recipes!

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

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

I’m sharing this recipe on the Weekend Potluck Recipe Linkup.
Check it out for more great recipes!

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

“Once there was a boy named Sam who grew up in the surf and sand
To the mainland he headed on the journey of his life
And ended up finding his wife.
The couple got married and had quite a clan
Sam said, “Let’s leave the city for simpler life”
So to the farm the headed hand-in-hand.”

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

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