Pennsylvania Dutch Corn Pie with Potatoes and Cream

Pennsylvania Dutch Corn Pie with Potatoes and Cream

This comforting double-crust pie brings together sweet corn, tender potato slices, buttery onions, and a peppery cream filling beneath a crisp, golden pastry lid. It is a hearty, homey way to turn garden vegetables and everyday staples into a satisfying supper or generous side dish.

Quick Recipe Version (TL;DR)

• Yield: 8 servings; one 9-inch deep-dish pie
• Prep Time: 35 minutes
• Cook Time: 1 hour 25 minutes, including stovetop cooking
• Total Time: 3 hours, including 30 minutes chilling and 30 minutes resting

Quick Ingredients

• Pastry: 2 1/2 cups (315 g) all-purpose flour, 1 teaspoon fine salt, 1 cup (226 g) cold unsalted butter, and 1/2 cup (120 ml) ice water; plus 1 tablespoon flour for rolling
• 3 cups (480 g) sweet corn kernels, fresh or frozen and thawed
• 12 ounces (340 g) peeled Yukon Gold potatoes, sliced 1/8 inch thick
• 1 medium yellow onion (150 g), finely diced
• 3 tablespoons (42 g) unsalted butter, divided
• 1 tablespoon (8 g) all-purpose flour for the filling
• 3/4 cup (180 ml) heavy cream and 1/4 cup (60 ml) whole milk
• 3/4 teaspoon fine salt and 1/2 teaspoon freshly ground black pepper
• 1 tablespoon (15 ml) whole milk for brushing the crust

Do This

• 1. Make the pastry, divide into two disks, and refrigerate for 30 minutes.
• 2. Simmer the potato slices in water for 3 minutes. Drain carefully and let steam-dry for 5 minutes.
• 3. Sauté the onion in 2 tablespoons butter for 8 minutes. Add flour, cook for 1 minute, then stir in cream, milk, salt, and pepper. Simmer for 3 minutes, stir in corn, and cool for 15 minutes.
• 4. Heat the oven to 425°F (220°C) with a baking sheet on the lower-third rack. Roll out the pastry and line a 9-inch deep-dish pie plate.
• 5. Alternate layers of potatoes and creamy corn filling. Dot with the remaining butter, add the top crust, seal, vent, and brush with milk.
• 6. Bake on the hot baking sheet for 20 minutes. Reduce the oven to 350°F (175°C) and bake for 50 minutes more, until bubbling and the potatoes are tender.
• 7. Rest for 30 minutes before cutting so the creamy filling can settle.

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Why You’ll Love This Recipe

• Simple ingredients, wonderful flavor: Sweet corn, earthy potatoes, and buttery onions make a naturally comforting combination.
• A creamy filling without excess liquid: A little flour gently thickens the dairy while the potatoes finish cooking.
• Flaky pastry from top to bottom: Cold butter and a preheated baking sheet help create a beautifully browned crust.
• Useful all year: Fresh summer corn is lovely, but well-drained frozen corn works beautifully, too.

Grocery List

• Produce: Sweet corn to yield 3 cups kernels, 12 ounces peeled Yukon Gold potatoes, and 1 medium yellow onion. Frozen corn may replace fresh.
• Dairy: 1 cup plus 3 tablespoons unsalted butter, 3/4 cup heavy cream, and 1/4 cup plus 1 tablespoon whole milk.
• Pantry: 2 1/2 cups plus 2 tablespoons all-purpose flour, fine salt, and black pepper. You will also need ice water.

Full Ingredients

For the Flaky Double Crust

• 2 1/2 cups (315 g) all-purpose flour
• 1 teaspoon (6 g) fine salt
• 1 cup (226 g) unsalted butter, very cold and cut into 1/2-inch cubes
• 1/2 cup (120 ml) ice water, divided; use only as much as needed
• 1 tablespoon (8 g) all-purpose flour, for dusting the work surface and rolling pin

For the Corn and Potato Filling

• 12 ounces (340 g) peeled Yukon Gold potatoes, sliced evenly 1/8 inch (3 mm) thick
• 3 tablespoons (42 g) unsalted butter, divided
• 1 medium yellow onion (150 g), finely diced
• 1 tablespoon (8 g) all-purpose flour
• 3/4 cup (180 ml) heavy cream
• 1/4 cup (60 ml) whole milk
• 3/4 teaspoon (4.5 g) fine salt
• 1/2 teaspoon freshly ground black pepper
• 3 cups (480 g) sweet corn kernels, cut from fresh cobs or thawed from frozen and thoroughly drained

For Finishing

• 1 tablespoon (15 ml) whole milk, for brushing the top crust

Equipment: Use a 9-inch deep-dish pie plate, approximately 2 inches deep with a 6-cup capacity, plus a rolling pin, medium saucepan, large skillet, and rimmed metal baking sheet. A shallow pie plate will not hold all the filling.

Step-by-Step Instructions

Step 1: Make and chill the pastry

Whisk the flour and salt together in a large bowl. Add the cold butter and work it into the flour with a pastry blender or your fingertips, leaving a mixture of pea-sized pieces and a few thin, flattened butter flakes. Those visible pieces help create a flaky crust.

Sprinkle in 7 tablespoons (105 ml) of the ice water and toss gently with a fork. Squeeze a small handful of dough: it should hold together without feeling sticky. If it still crumbles apart, add the remaining 1 tablespoon (15 ml) water, 1 teaspoon at a time, stopping as soon as the dough holds together. Divide into two disks, making one slightly larger for the bottom crust. Wrap and refrigerate for 30 minutes.

Step 2: Give the potatoes a head start

Bring 2 quarts of water to a gentle boil in a medium saucepan. Add the potato slices, return to a gentle simmer, and cook for 3 minutes. The slices should become slightly flexible but remain firm enough to handle without breaking.

Drain carefully and spread the potatoes on a clean tray. Let them steam-dry for 5 minutes. This brief precooking helps prevent firm potatoes hiding beneath an otherwise finished crust.

Step 3: Make the creamy corn filling

Melt 2 tablespoons (28 g) of the butter in a large skillet over medium heat. Add the onion and cook for 8 minutes, stirring frequently, until soft and translucent but not deeply browned. Sprinkle in the filling flour and stir for 1 minute.

Gradually stir in the heavy cream and 1/4 cup milk, smoothing out any floury lumps. Add the salt and black pepper. Bring to a gentle simmer and cook for 3 minutes, stirring, until the sauce lightly coats a spoon. Remove from the heat and fold in the corn.

Transfer the mixture to a shallow bowl and let it cool for 15 minutes, stirring once or twice. It should be barely warm, not hot, when it goes into the pastry.

Step 4: Heat the oven and roll the crust

Place a rack in the lower third of the oven and set a rimmed metal baking sheet on it. Preheat to 425°F (220°C), allowing the baking sheet to heat for at least 20 minutes.

Lightly dust the work surface and rolling pin with the reserved flour. Roll the larger dough disk into a 13-inch circle, approximately 1/8 inch thick. Gently ease it into the deep-dish pie plate without stretching it, leaving the overhang in place. Roll the second disk into a 12-inch circle. If either piece becomes soft or sticky, refrigerate it for 10 minutes before continuing.

Step 5: Layer and seal the pie

Arrange half the potato slices in an even, slightly overlapping layer in the bottom crust. Spoon half the creamy corn mixture over them, spreading it gently to the edges. Repeat with the remaining potatoes and corn mixture. Cut the remaining 1 tablespoon (14 g) butter into small pieces and scatter over the filling.

Lay the top crust over the pie. Trim both crusts to leave a 3/4-inch overhang, fold the edges together underneath, and crimp firmly to seal. Cut four 1-inch slits in the top for steam to escape. Brush the top lightly with the remaining 1 tablespoon milk, avoiding puddles around the crimped edge.

Step 6: Bake until golden and tender

Place the pie directly on the preheated baking sheet. Bake at 425°F (220°C) for 20 minutes. Reduce the temperature to 350°F (175°C) without removing the pie, then bake for 50 minutes more. After the first 20 minutes, protect the rim with a pie shield or strips of foil if it is already well browned.

The finished pie should have a deep golden top, bubbling filling visible at the vents, and completely tender potatoes. Carefully insert a thin skewer through a vent and into the potato layers; it should slide through without firm resistance. If necessary, continue baking in 5-minute increments. Loosely tent the top with foil if it browns before the potatoes are ready.

Step 7: Rest, slice, and serve

Transfer the pie to a wire rack and let it rest for 30 minutes. This pause allows the potatoes to absorb some of the cream and helps the filling stay together when sliced. Expect a soft, creamy interior rather than a firm, custard-like filling.

Cut into 8 wedges and serve warm. A crisp green salad, sliced garden tomatoes, or simply dressed green beans make lovely companions.

Pro Tips

• Keep the potato slices even: Aim for a consistent 1/8-inch thickness. A mandoline makes quick work of this; always use its hand guard.
• Drain the corn well: Thaw frozen corn completely, then pat it dry. Extra water can thin the filling and soften the bottom crust.
• Keep hot filling away from cold pastry: Let the corn mixture cool before assembling so it does not melt the butter in the dough.
• Use the hot baking sheet: It gives the bottom crust an immediate burst of heat and catches any buttery drips.
• Let tenderness decide: Ovens and potato varieties differ. A golden crust alone does not guarantee the potato layers are ready.

Variations

• Milk-only filling: Replace the 3/4 cup heavy cream with 3/4 cup whole milk and increase the filling flour to 2 tablespoons (16 g). The filling will be lighter but still pleasantly creamy.
• Cheddar corn pie: Layer 3/4 cup (85 g) shredded sharp cheddar between the potatoes and corn. Reduce the filling salt to 1/2 teaspoon.
• A little garden thyme: Stir 1 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme, into the onions during their final minute of cooking.

Storage & Make-Ahead

Refrigerate: Refrigerate leftovers within 2 hours of baking. Cover and keep for up to 4 days. Reheat individual slices in a 350°F (175°C) oven for 20–25 minutes, until hot throughout. Cover loosely with foil if the crust is already dark.

Freeze: Wrap fully cooled individual portions tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The filling may be a little less silky after freezing, but the pie will still taste delicious.

Prepare ahead: Make the pastry up to 2 days ahead and refrigerate it, wrapped tightly. The creamy corn mixture and parboiled potatoes can be prepared up to 1 day ahead and refrigerated in separate covered containers. Assemble shortly before baking. If the filling is refrigerator-cold, allow an additional 10–15 minutes at 350°F (175°C), checking that the potatoes are tender and the center is bubbling.

Nutrition (per serving)

Calories: 565 kcal | Carbs: 53g | Protein: 9g | Fat: 37g | Saturated Fat: 23g | Fiber: 4g | Sugar: 6g | Sodium: 540mg | Cholesterol: 98mg

Estimated for one-eighth of the pie made with the homemade butter crust and heavy cream. Actual values vary with ingredients and portion size.