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Corn Pie I

Pennsylvania Dutch Cooking from AlansKitchen.comMakes 4 servings

Prep Time: 25 min
Chilling Time: 30 min
Baking Time: 10 min + 30 min


  • Pastry
    •      1  cup all-purpose flour
    •   1/2  teaspoon salt
    •      4  Tablespoons butter
    •      1  egg yolk, beaten
    •      2  Tablespoons ice water.
  • Corn Pie Filling
    •       2  cups corn
    •    1/2  teaspoon salt
    •    1/4  teaspoon pepper
    •    1/2  cup butter
    • 1-1/2  cups milk


Preheat oven to 400� F.

  1. To prepare pie crust, sift flour and salt into a bowl.
  2. Cut in the butter. Mix in the egg. Add water and stir.
  3. Divide dough in half. Roll out dough on a floured board about 1/8-inch thickness.
  4. Line a 7-inch pie dish with half the crust, cover with plastic wrap and place the line pie dish and the other half into the refrigerator to chill 30 minutes.
  5. Fill the pie shell with corn, salt, pepper, and dot with butter.
  6. Roll out the top crust and cut the pie crust in the center.
  7. Place on filled pie shell, sealing and crimpling the edge.
  8. Turn back the 4 triangles and pour enough milk through the holes to almost fill the crust.
  9. Bake for 10 minutes.
  10. Lower heat to 350� F and continue to bake 30 minutes or until crust is golden brown.

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