For the crust:
• 1 1 / 4 cups all-purpose flour
• 1 / 2 teaspoon salt
• 1 / 2 cup( 1 stick) unsalted butter, cold and cubed
• 3 – 4 tablespoons ice water
Instructions:
1. Make the crust: In a bowl, mix flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Add ice water, 1 tablespoon at a time, mixing just until the dough comes together. Form into a disk, wrap in plastic, and chill for 1 hour.
2. Preheat oven to 350 ° F( 175 ° C).
3. Roll out the dough on a floured surface and place into a 9-inch pie dish. Crimp edges as desired.
4. Make the filling: In a large bowl, whisk together corn syrup, brown sugar, salt, melted butter, eggs, and vanilla until smooth. Stir in the pecans.
5. Pour the filling into the prepared crust. Arrange extra pecans on top for decoration if desired.
6. Bake for 50 – 60 minutes, or until the center is set and the top is golden and slightly puffed. If the crust browns too quickly, cover the edges with foil.
7. Cool completely before serving. Best enjoyed with family and a scoop of vanilla ice cream.
Chef Mark Segovia is a Le Cordon Bleu graduate with over 17 years of professional experience. He has applied his skills as a Chef for Central Market of Austin, Texas and has contributed to opening the flagship store for Whole Foods. His experience includes working at Google, Apple and lending his expertise in opening numerous restaurants. Building community is a driving force for Chef Mark. Over the years he has provided a variety of cooking classes and events for any occasion and takes pride in using locally grown and seasonal ingredients. Segovia ' s Catering can accommodate all dietary needs.
Contact Chef Mark at:( 830) 387-0511 / mark. segovia @ yahoo. com, or visit: https:// www. segoviascatering. com / to learn more.
gmhtoday. com Gilroy • Morgan Hill TODAY Magazine: Go. Make history... FALL 2025 25