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6 Tbs. cold butter, cut into small pieces
Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until they make a uniform mixture resembling coarse cornmeal.
As you stir with a fork (or as the food processor briefly runs) add the liquid, a little at a time, until the dough holds together.
You can now wrap the dough and chill it to toll out later, or you can roll it immediately, using extra flour, as needed, to prevent sticking.
Transfer carefully to a 9- or 10-inch pie pan, and form a crust with an edge. If not filling and baking soon, refrigerate until use.
Follow the instructions for Basic Pie Crust. Add the nuts and salt in Step 1, and proceed exactly the same.
"Finely minced" means just this side of ground. Use a blender or food processor in short bursts. (Go lightly, so you don't end up with nut butter.)
Follow the instructions for Basic Pie Crust. Stir in the cheese before adding the liquid in Step 2, and proceed exactly the same with everything else.
Make the cheese Crust (above) and add 2 Tbs. poppy seeds when you add the cheese.