Description
This sweet Corn Pie boasts a delightful texture and perfectly balanced flavors, making it an ideal standalone meal or a flavorful side dish for your holiday table. Featuring a buttery homemade crust filled with a savory blend of corn, cheese, and spices, this recipe combines comforting American classic flavors with ease and elegance.
Ingredients
For the Crust
- 1 ¼ cups all-purpose flour
- ½ teaspoon salt
- ½ cup cold unsalted butter, cubed
- 3-4 tablespoons ice water
- 1 large egg, beaten (for egg wash)
For the Filling
- ½ cup onion, finely diced
- 1 jalapeño, finely diced (remove seeds for less heat)
- 2 cloves garlic, minced
- ¼ teaspoon smoked paprika (optional)
- 4 cups corn kernels, fresh or frozen (thawed if frozen)
- 1 cup mild cheddar cheese, shredded
- 1 cup feta cheese, crumbled
- 2 large eggs
- ½ cup heavy cream
- 1 cup breadcrumbs, plain or seasoned
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons butter, melted
Instructions
- Make the Crust: In a large bowl, mix the all-purpose flour and salt. Use a pastry cutter or food processor to cut in the cold cubed butter until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing just until the dough comes together into a disc. Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Prepare the Pie Shell: Roll out the chilled dough on a lightly floured surface into a 12-inch circle. Place it into a 9-inch pie dish, trim the edges, and crimp for decorative edges. Freeze the crust for 15 minutes to help prevent shrinkage during baking.
- Blind Bake the Crust: Preheat the oven to 375°F (190°C). Line the pie crust with parchment paper and fill with pie weights, dried beans, or uncooked rice to weigh it down. Bake for 15 minutes. Remove weights and parchment paper, brush the crust lightly with the beaten egg (egg wash) to seal it, then bake for an additional 5-7 minutes until the crust is lightly golden. This step ensures a crisp crust under the moist filling.
- Prepare the Filling: In a skillet over medium heat, sauté the finely diced onion, jalapeño, and minced garlic in a little butter or oil for 3-4 minutes until softened and aromatic. Remove from heat. In a large mixing bowl, combine the corn kernels, shredded cheddar, crumbled feta, sautéed vegetables, eggs, heavy cream, and melted butter. Stir in the breadcrumbs, salt, black pepper, and optional smoked paprika. Mix until all ingredients are evenly incorporated.
- Fill and Bake: Pour the prepared filling evenly into the blind-baked pie crust. Bake in a preheated oven at 350°F (175°C) for 35-40 minutes, or until the top is golden and the filling is set in the center.
- Cool and Serve: Allow the pie to cool for 5-10 minutes before slicing for cleaner servings. Serve warm, garnished with additional crumbled cheese and jalapeño slices if desired for added flavor and presentation.
Notes
- For convenience, store-bought pie crust can be used instead of homemade, but it should still be blind baked for best results.
- If you don’t have pie weights, dried beans or uncooked rice work well to keep the crust from puffing up during blind baking.
- To prevent the pie crust edges from browning too quickly during baking, cover them with foil.
- Prep Time: 35 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
