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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!
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Main Course, Side Dish
Cuisine: American
Keyword: flaky all butter pie dough, Fresh Corn, Fresh Corn Pie in a Flaky Double Crust
Servings: 8 servings
Author: Di @ escape 2 the kitchen

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.