Buttertart Pie With Walnut Crust Recipe

Name: Buttertart Pie With Walnut Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ¼ cups flour; ½ cup finely ground walnuts; 2 tablespoons brown sugar, packed; ¼ teaspoon salt; ¾ cup cold butter, cubed; 1 egg yolk; 2 tablespoons cold water; 1 cup dark brown sugar; 3 teaspoons cornstarch; 4 eggs; 1 cup corn syrup; ¼ cup butter, softened (no subs!); 2 teaspoons vanilla; 1 ½ cups walnuts, chopped

Servings: persons

1 ¼ cups flour
½ cup finely ground walnuts
2 tablespoons brown sugar, packed
¼ teaspoon salt
¾ cup cold butter, cubed
1 egg yolk
2 tablespoons cold water
1 cup dark brown sugar
3 teaspoons cornstarch
4 eggs
1 cup corn syrup
¼ cup butter, softened (no subs!)
2 teaspoons vanilla
1 ½ cups walnuts, chopped

1
Set oven to 375 degrees (bottom oven rack).
2
Prepare a deep-dish 9-inch glass pie plate or a 8.5-inch tart pan with removable bottom.
3
In a food processor pulse the flour, walnuts, brown sugar and salt to combine.
4
Add in COLD butter cubes and pulse until coarse crumbs form.
5
In a small bowl or cup whisk together the egg yolk and cold water.
6
With the machine running add in the egg/water mixture to the flour mixture and blend for 10 seconds.
7
Press the dough into the pie plate or tart pan with removable bottom; chill for 15 minutes.
8
For the filling; in a small bowl combine dark brown sugar with cornstarch.
9
In a large bowl beat eggs until pale and fluffy (about 5 minutes).
10
Add in the sugar/cornstarch mixture, corn syrup, butter and vanilla; beat well to combine.
11
Sprinkle the 1-1/2 cups chopped walnuts over the bottom of the chilled crust.
12
Spoon the filling mixture evenly over the top.
13
Place a sheet of heavy-duty foil on the lower oven rack, then place the tart on the foil.
14
Bake for 55-60 minutes or until crust is golden and the center is slightly jiggly.
15
Cool before slicing.
16
*NOTE* Spoon any liquid that seeps from the tart over each slice when served.

1415

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 ¼ cups flour, ½ cup finely ground walnuts, 2 tablespoons brown sugar, packed, ¼ teaspoon salt, and more.

Yes, Buttertart Pie With Walnut Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Buttertart Pie With Walnut Crust

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions