Butter Crust Corn Pie
Dive into comfort food heaven with this Butter Crust Corn Pie, a savory masterpiece that marries a flaky, buttery crust with a rich, creamy filling. Packed with sweet corn kernels, sharp cheddar cheese, and a touch of garlic and paprika for depth, this pie is bursting with flavor in every bite. The homemade crust, crafted from chilled butter and all-purpose flour, bakes to golden perfection, enveloping a luscious filling of eggs, heavy cream, and fresh green onions. Ideal as a crowd-pleasing dinner or a standout addition to your brunch spread, this corn pie is as versatile as it is delicious. With just 25 minutes of prep time and a stunning presentation, Butter Crust Corn Pie is sure to become a go-to option for celebrating the taste of simple, comforting ingredients.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 cup unsalted butter (cold, cubed)
- 4 tablespoons ice water
- 0.5 teaspoons salt
- 2 cups corn kernels (fresh, canned, or frozen and thawed)
- 0.5 cup heavy cream
- 1 cup cheddar cheese (shredded)
- 2 large eggs
- 0.25 cup green onions (chopped)
- 2 cloves garlic (minced)
- 0.5 teaspoons paprika
- 0.5 teaspoons black pepper
- 0.5 teaspoons salt
Instructions
In a large mixing bowl, combine the all-purpose flour and 0.5 teaspoons of salt.
Add the cold, cubed butter to the flour and cut it in using a pastry cutter or your fingertips until the mixture resembles coarse crumbs.
Gradually add the ice water, one tablespoon at a time, mixing gently until the dough comes together.
Form the dough into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
Preheat the oven to 375°F (190°C).
Roll out the chilled dough on a lightly floured surface into a circle large enough to fit a 9-inch pie pan.
Transfer the dough to the pie pan and trim any excess overhang. Crimp the edges if desired.
In a medium mixing bowl, whisk together the eggs and heavy cream until well combined.
Stir in the corn kernels, shredded cheddar cheese, chopped green onions, minced garlic, paprika, black pepper, and 0.5 teaspoons of salt.
Pour the filling mixture into the prepared pie crust, spreading it out evenly.
Bake the pie in the preheated oven for 40–45 minutes, or until the crust is golden brown and the filling is set.
Remove the pie from the oven and let it cool for 10–15 minutes before slicing.
Serve warm and enjoy your delicious Butter Crust Corn Pie!
Nutrition Facts
Calories |
3055 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 282.5 g | 362% | |
| Saturated Fat | 173.5 g | 868% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1129 mg | 376% | |
| Sodium | 3364 mg | 146% | |
| Total Carbohydrate | 87.0 g | 32% | |
| Dietary Fiber | 12.6 g | 45% | |
| Total Sugars | 26.7 g | ||
| Protein | 56.8 g | 114% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 956 mg | 74% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 1554 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
