Buttertart Pie With Walnut Crust

• 1 14 cups flour
• 12 cup finely ground walnuts
• 2 tablespoons brown sugar, packed
• 14 teaspoon salt
• 34 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
• 14 cup butter, softened (no subs!)
• 2 teaspoons vanilla
• 1 12 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.

flour, ground walnuts, brown sugar, salt, cold butter, egg yolk, cold water, brown sugar, cornstarch, eggs, corn syrup, butter, vanilla, walnuts

Taken from www.food.com/recipe/buttertart-pie-with-walnut-crust-165583 (may not work)