Description

Pennsylvania Dutch Corn Pie is a hearty and traditional meatless dish made with sweet corn, tender potatoes, hard-boiled eggs, and a rich, buttery cream filling — all baked into a flaky pie crust. It’s simple, satisfying, and full of rustic charm. Perfect for summer corn season or as a comforting side during colder months.

Ingredients

For the Pie:

1 double pie crust (store-bought or homemade)
2 cups fresh or frozen corn kernels
2 medium potatoes, peeled and diced
3 hard-boiled eggs, sliced
3 tbsp butter
1/2 cup whole milk or heavy cream
Salt and pepper, to taste

Optional Add-ins:

1/4 cup chopped onion
1 tbsp chopped fresh parsley

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Instructions

Preheat oven to 375°F (190°C).
Roll out one pie crust and fit it into a 9-inch pie plate.
In a medium pot, boil diced potatoes until just tender, about 7–8 minutes. Drain and set aside.
If using onions, sauté them in 1 tbsp butter until soft and translucent.
In the prepared pie crust, layer half the potatoes, half the corn, and half the egg slices. Season with salt and pepper.
Repeat layers with remaining potatoes, corn, and eggs. Add onions and parsley if using.
Dot the top with butter, then pour in the milk or cream evenly over the filling.
Top with the second crust, seal the edges, and cut a few small slits in the top to vent.
Bake for 40–45 minutes, or until the crust is golden brown and filling is bubbly.

Let rest for 10 minutes before slicing and serving.

Notes

Use fresh sweet corn when in season for the best flavor.
For a richer filling, use all heavy cream instead of milk.

This pie is traditionally meatless, but you can add diced ham or bacon for extra flavor.