This hearty Pennsylvania Dutch Corn Pie is filled with fresh or frozen corn, boiled potatoes, hard-boiled eggs, and a creamy sauce, all encased in a buttery, flaky crust. A comforting and satisfying dish that’s perfect for any meal!
1double pie crusthomemade or store-boughtfor top and bottom
2cupscorn kernelsfresh or frozen
2mediumpotatoespeeled and diced
3largehard-boiled eggschopped
1/4cupbuttermelted
1/2cupmilk or cream
1teaspoonsalt
1/2teaspoonblack pepper
1tablespoonfresh parsleyoptional, for garnish
Instructions
Preheat the oven to 375°F (190°C).
Boil the diced potatoes in salted water for 5–7 minutes, or until just tender. Drain and set aside.
In a saucepan, melt butter over medium heat. Stir in flour, cook for 1 minute, and gradually whisk in milk or cream. Season with salt and pepper, then cook until thickened.
In a large bowl, combine potatoes, corn, chopped hard-boiled eggs, and the creamy sauce. Stir gently to coat the ingredients evenly.
Line a pie dish with one of the pie crusts, fill with the corn mixture, and cover with the second crust. Seal the edges and cut slits in the top crust to allow steam to escape.
Bake for 30–35 minutes, or until the crust is golden brown.
Allow the pie to cool for 10 minutes before slicing. Garnish with fresh parsley, if desired.
Notes
You can add cooked bacon or diced ham for a meaty version. Serve with a side of stewed tomatoes or a green salad.