Pennsylvania Dutch Corn Pie

The recipe Sunday was Pennsylvania Dutch corn pie — fresh corn folded into a savory pie with cream, sugar, salt, baked under a top crust. The kind of regional Americana that I had not heard of.

The recipe is below.

Pennsylvania Dutch Corn Pie

Prep Time: 20 min | Cook Time: 45 min | Total Time: 1 hr 5 min | Servings: 8

Ingredients

• 2 cups all-purpose flour
• 3/4 teaspoon salt, divided
• 2/3 cup cold butter, cubed
• 6 to 8 tablespoons ice water
• 3 cups fresh or frozen corn kernels (thawed if frozen)
• 3 hard-boiled eggs, sliced
• 1/2 cup diced onion
• 1/4 cup diced green bell pepper
• 1/4 cup diced celery
• 1 cup whole milk
• 2 tablespoons butter, cut into small pieces
• 1/4 teaspoon black pepper
• 1 tablespoon fresh parsley, chopped (optional)

Instructions

1. Make the crust. In a large bowl, combine flour and 1/4 teaspoon salt. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, tossing with a fork until the dough holds together. Divide dough in half, flatten into discs, wrap in plastic, and refrigerate for at least 30 minutes.
2. Preheat and prep. Preheat your oven to 375°F. On a lightly floured surface, roll out one disc of dough and fit it into a 9-inch pie plate, letting the edges hang over slightly.
3. Build the filling. Layer half the corn over the bottom crust, followed by the sliced hard-boiled eggs, onion, bell pepper, and celery. Season with remaining 1/2 teaspoon salt and black pepper. Add the remaining corn on top. Pour milk evenly over the filling and dot the surface with small pieces of butter.
4. Top and seal. Roll out the second disc of dough and lay it over the filling. Trim both crusts to a 1/2-inch overhang, then fold and crimp the edges to seal. Cut several small vents in the top crust to allow steam to escape.
5. Bake. Place the pie on a rimmed baking sheet and bake for 40 to 45 minutes, until the crust is golden brown and the filling is bubbling through the vents. Let rest 10 minutes before slicing. Garnish with fresh parsley if desired.

Nutrition (per serving)

Calories: 340 | Protein: 8g | Fat: 18g | Carbs: 38g | Fiber: 2g | Sodium: 380mg