Fresh Corn Pie in a Flaky Double Crust
While most of you may not have ever heard of corn pie, it is a staple in Pennsylvania Dutch Country during corn season, when fresh corn on the cob is available at every farmer’s market and even just in a wagon alongside the road. It is cheap, super fresh, and the sweetest corn you will ever taste! Wrap that in a buttery, super flaky homemade double pie crust and you have summer in a pie plate!
Try my Flaky All Butter Pie Dough recipe with this! You can find it here: Flaky all butter pie dough
I prefer a deep dish stoneware pie plate from Pampered Chef.
Ingredients for Fresh Corn Pie
Fresh Corn on the Cob – The sweet, fresh flavor of the corn is the star of this pie. Use a kernel cutter to easily take the corn off the cob. (If you don’t want to waste your cobs, save them to infuse cream for sweet corn ice cream. )Yes, I said sweet corn ice cream… you have to try it! With roasted balsamic strawberries…. but that’s a recipe for another day.
Salt and pepper – Make sure you season your sweet corn well.
Milk – I always use whole milk for the richness, plus I find it helps keep me fuller.
Flour – I use all-purpose flour here. The amount you will need depends on how juicy your sweet corn is.
Butter – I use unsalted butter because that’s what I usually have for baking, but salted is fine too. Just dot a bunch on top. I use half a stick – but you do you. You can never have too much butter.
Hard-boiled egg – This is optional. My husband loves it this way. I’m not a big hard-boiled egg fan so I give mine to him if I make it this way. I use a Pampered Chef slicer to make thin, even slices.
Double pie crust – Use your favorite double crust. It’s well worth the time to make your own. I suggest my Flaky Pie Dough.
How to make Fresh Sweet Corn Pie
Preheat oven to 425°F convection.
Cut kernels off the corn cobs into a bowl. Add salt and pepper to the corn and stir.
Sprinkle flour over the corn in the bowl and combine.
Roll out the flaky all-butter pie dough and place it in a deep pie plate. Pour the corn into the pie crust, then pour the milk over the corn in the crust. Dot with butter.
Add sliced egg over the top of the corn and butter, if using eggs.
Roll out the second crust and cover the pie. I like to roll the edges of the bottom crust up and over the top crust to seal in all liquids and help prevent any dripping. Cut slits in the top crust.
Place on pizza pan, half-sheet pan, or pie drip pan, and bake in a preheated oven at 425°F for 15-20 minutes. Reduce the heat to 350°F. Bake for another 20 mins. Rotate the pie if necessary, and bake for another 20 minutes until bubbly and the crust is golden and flaky. Remove and let cool slightly before cutting. Serve warm.
Comment and let me know how you like this Pennsylvania Dutch Specialty!
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Fresh Corn Pie in a Flaky Double Crust
Equipment
- 1 large bowl
- 1 deep 9" pie plate
Ingredients
- 6 ears Corn on the Cob removed from the cob
- 3 Tablespoons All-Purpose Flour may need extra if corn is very juicy
- 3/4 Cup Whole Milk
- 4 Tablespoons Unsalted Butter
- 2 eggs Hard-boiled Optional, peeled and sliced evenly
- Salt and Pepper to taste
- 1 Double pie crust Homemade is best but a good store bought crust will work
Instructions
- Preheat oven to 425°F convection (450°F conventional).
- Roll out one crust and place carefully in pie plate. Do not trim.
- Add salt, pepper, and flour to corn and stir well. It should be thick. If there is still juice in the bottom of the bowl, add a little more flour.
- Add corn mixture to crust. Pour milk over top. Dot the butter on top. Add slices of hard boiled eggs, if using.
- Roll out the top crust and place over the top of the pie. Wrap edges of the top pie crust up and over top crust and crimp well. You want to seal the pie well so it won't boil out over at all; however, place the pie plate on a tray in the oven to catch drips. Cut several slits in the top crust to vent.
- Place in the oven and bake for 15 minutes. It will start to brown. Without opening the oven door, reduce heat to 350 and bake for another 40 minutes, rotating the pie if necessary halfway through to allow even browning. If the crust is getting too dark, you can tent it with foil or cover the edges with a crust protector or foil strips.
- For best results, let it rest for 10-20 minutes before cutting so it has time to set.
