Corn Pie II

Makes 6 servings

Prep Time: 20 min
Chilling Time: 30 min
Baking Time: 10 min + 20 min

• Pastry
  • 1-1/2  cups all-purpose flour, sifted
  •    3/4  teaspoon salt
  •       6  Tablespoons butter, softened
  •       1  egg yolk, beaten
  • 2-1/2  Tablespoons ice water
• Corn filling
  •       3  cups corn
  •       1  small raw potato, minced
  •       2  hard-boiled eggs, chopped
  •       3  Tablespoons butter, diced
  •    1/2  teaspoon salt
  •    1/4  teaspoon pepper
  • 1-1/2  cups milk

Directions:

1. In a bowl, sift the flour and salt tighter.
2. Cut in the butter and lightly mix the ingredients.
3. In the egg yolk add the water and pour into the flour mixture. Mix and roll into a ball.
4. Wrap in plastic wrap and refrigerate for 30 minutes to chill.
5. On a floured board, divide the dough into half and roll out one-half the dough to a 1/8-inch thickness.
6. Line a deep, 9-inch pie dish with the pastry.
7. To prepare the corn filling, in a bowl, add the corn.
8. Then add the potato and hard-boiled eggs.
9. Sprinkle the salt and pepper and lightly mix.
10. Pour the corn mixture into the pie shell. Dot the corn filling with butter.
11. On the floured board, roll the top crust. With a sharp knife make a cross gash in the center.
12. Put the top crust on the pie shell, seal and crimp the edges.
13. Fold back the corners of the gash and pour in the milk to keep filling moist.
14. Add more milk, if necessary, during the baking.
15. Place in oven and bake 10 minutes.
16. Lower the heat to 325° F. and bake 20 minutes longer.

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