Description
This delicious Corn Pie features a flaky homemade crust filled with a savory mixture of sautéed onions, jalapeños, garlic, corn kernels, cheddar and feta cheeses, eggs, cream, and breadcrumbs. The pie is blind-baked for a crisp base and baked until golden and set, making it an ideal comforting vegetarian dish perfect for any meal or gathering.
Ingredients
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)
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 flour and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
- Add ice water. Add ice water one tablespoon at a time, mixing gently just until the dough begins to come together.
- Chill the dough. Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes to firm up.
- Roll out the dough. On a lightly floured surface, roll the chilled dough into a 12-inch circle. Transfer it to a 9-inch pie dish, trim any excess dough, and crimp the edges decoratively.
- Freeze to prevent shrinkage. Place the crust in the freezer for 15 minutes before baking.
- Preheat the oven. Heat your oven to 375°F (190°C).
- Blind bake the crust. Line the chilled crust with parchment paper and fill with pie weights, dried beans, or uncooked rice to keep it from puffing.
- Bake crust partially. Bake for 15 minutes, then remove the weights and parchment paper.
- Apply egg wash and bake further. Brush the crust lightly with beaten egg to seal and prevent sogginess, then bake another 5-7 minutes until lightly golden.
- Prepare the filling. In a skillet over medium heat, sauté diced onion, jalapeño, and minced garlic in a small amount of butter or oil for 3-4 minutes until softened, then remove from heat.
- Mix the filling ingredients. In a large bowl, combine corn kernels, shredded cheddar, crumbled feta, sautéed vegetables, eggs, heavy cream, and melted butter. Stir in breadcrumbs, salt, pepper, and smoked paprika if using. Mix thoroughly until everything is well combined.
- Fill the crust. Pour the filling evenly into the blind-baked pie crust and spread it out.
- Bake the pie. Reduce oven temperature to 350°F (175°C) and bake the pie for 35-40 minutes until the top is golden brown and the filling is set.
- Cool and serve. Let the pie cool for 5-10 minutes before slicing to ensure neat servings. Serve warm, optionally garnished with a sprinkling of additional cheese.
Notes
- For less spicy pie, remove the seeds from the jalapeño before dicing.
- If using frozen corn, thaw and drain any excess moisture before mixing into the filling.
- Blind baking the crust helps prevent sogginess and ensures a crisp base.
- The egg wash seals the crust and adds a beautiful golden color.
- Allowing the pie to rest before slicing helps the filling set for cleaner slices.
- You can use a store-bought pie crust to save time, but homemade crust gives the best texture and flavor.
