My "back porch" is my kitchen, my favorite room in the house. Come on in, the coffee is fresh, and I just made a pitcher of sweet tea. The cookies will be out in a minute. I have over 40 years of recipes to share with you, along with my opinion on everything. Oh my, you are right, it is cocktail time. What can I get you? Of course I can make you a Mint Julep! Stop by anytime, something is always cooking, and the back door is never locked.

Bon Appetit, Y'all

Tuesday, May 3, 2011

Black Walnut Pie Crust

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
print recipe

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.


  1. my my my we all love pie and boy yours are something else,,

  2. Ymmm. (I like pecans mixed with graham cracker crumb crust.)

  3. i love black walnut anything! it is one of my favorite flavors!

  4. This sounds interesting and I have never had it before.


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