I'm posting this pie crust with the Pecan Pie With Black Walnut Crust, but I can see where this crust would be heavenly with lots of other fillings. Let me know if you come up with something great!
Black Walnut Pie Crust
Makes one 10-inch pie shell
1 1/2 cups crushed black walnuts
1 cup unsalted butter, softened
5 tablespoons sugar
2 cups all-purpose flour
2 egg yolks, beaten
1 teaspoon vanilla extract
About 1 teaspoon water
1. In a medium bowl, combine all the ingredients and mix well. The mixture should resemble cookie dough. If it does not, add a bit more flour or water as needed.
2. Turn the dough out into a well-greased 10-inch tart pan with a removable bottom. Using your hands, press the dough from the center out toward the sides of the pan, making sure to cover the bottom and sides of the pan as evenly as possible.
3. Cover and refrigerate for at least 1 hour before using. Do not freeze this pie crust.