Quick Recipe Version (TL;DR)

Yield: 8 servings (one 9-inch double-crust pie)
Prep Time: 35 minutes (plus 1 hour chilling)
Cook Time: 55 minutes
Total Time: About 2 hours 30 minutes (including chilling and cooling)

Quick Ingredients

2 1/2 cups (300 g) all-purpose flour
1 tsp fine salt + 1 tsp sugar
1 cup (225 g) cold unsalted butter, cubed
1/2 cup (120 ml) ice water + 1 tsp vinegar
3 cups corn kernels (fresh, frozen, or canned and drained)
1 small yellow onion, finely chopped
4 large eggs
3/4 cup heavy cream + 3/4 cup whole milk
2 tbsp unsalted butter, melted
1/2 cup grated sharp cheddar cheese
2 tbsp all-purpose flour
1 tsp kosher salt, 1/2 tsp black pepper, 1/4 tsp smoked paprika
1 tbsp chopped fresh chives or parsley
1 egg + 1 tbsp milk for egg wash

Do This

1. Make pie dough: Mix flour, salt, sugar. Cut in cold butter to pea-size crumbs, add ice water and vinegar, form 2 discs, chill 1 hour.
2. Preheat oven to 400°F (200°C). Place a rimmed baking sheet on the lower-middle rack to heat.
3. Make filling: Whisk eggs, cream, milk, melted butter, flour, salt, pepper, and smoked paprika. Stir in corn, onion, cheese, and herbs.
4. Roll out one dough disc, line a 9-inch pie plate; chill while you roll the second disc for the top crust.
5. Fill pie shell with corn mixture. Top with second crust, trim and crimp edges, cut vents, and brush with egg wash.
6. Bake 20 minutes at 400°F, then reduce to 350°F (175°C) and bake 30–35 minutes more, shielding edges if needed, until deep golden and set.
7. Cool at least 45 minutes so the custard firms before slicing into sturdy, custardy wedges.

Why You’ll Love This Recipe

Classic farmhouse comfort: sweet corn baked into a rich, gently set custard inside a flaky double crust.
Slices beautifully: firm enough to cut into neat wedges, but still creamy and tender in the center.
Flexible: use fresh, frozen, or canned corn, and swap in your favorite herbs or cheese.
Perfect for any meal: hearty enough for dinner with a salad, or serve as a brunch centerpiece.

Grocery List

Produce: Fresh corn on the cob (or frozen/canned corn), 1 small yellow onion, fresh chives or parsley.
Dairy: Unsalted butter, heavy cream, whole milk, large eggs, sharp cheddar cheese, milk (for egg wash).
Pantry: All-purpose flour, fine salt, kosher salt, sugar, black pepper, smoked paprika, apple cider vinegar (optional).

Full Ingredients

For the Double-Crust Pie Dough

2 1/2 cups (300 g) all-purpose flour
1 tsp fine salt
1 tsp granulated sugar
1 cup (225 g) unsalted butter, very cold, cut into 1/2-inch cubes
1/2 cup (120 ml) ice water, plus up to 2 tbsp more as needed
1 tsp apple cider vinegar (optional, for extra tenderness)

For the Corn Custard Filling

3 cups corn kernels
- About 4–5 ears fresh corn, cut from the cob; or
- 3 cups frozen corn (thawed and well drained); or
- 3 cups canned corn, drained
1 small yellow onion, very finely chopped (about 1/2 cup)
4 large eggs
3/4 cup (180 ml) heavy cream
3/4 cup (180 ml) whole milk
2 tbsp unsalted butter, melted and slightly cooled
2 tbsp all-purpose flour (helps the custard slice cleanly)
1 tsp kosher salt (use 3/4 tsp if using table salt)
1/2 tsp freshly ground black pepper
1/4 tsp smoked paprika (or sweet paprika)
1 tbsp chopped fresh chives or flat-leaf parsley, plus extra for garnish
1/2 cup (about 55 g) grated sharp cheddar cheese (optional but delicious)
1–2 tsp sugar (optional, only if your corn is not very sweet)

For Assembly and Finish

1 egg
1 tbsp milk or cream
Flaky sea salt, for sprinkling on top (optional)

Step-by-Step Instructions

Step 1: Make the pie dough

In a large mixing bowl, whisk together the flour, fine salt, and sugar. Add the cold cubed butter. Using a pastry cutter or your fingertips, cut the butter into the flour until the pieces are mostly pea-sized, with a few larger bits for extra flakiness. Work quickly so the butter stays cold.

Stir the vinegar into the 1/2 cup ice water. Sprinkle most of the water over the flour mixture, tossing gently with a fork or your hands until the dough just starts to clump together. If it still looks dry and crumbly, add more ice water 1 tablespoon at a time. The dough should hold together when squeezed, but not feel wet or sticky.

Turn the dough out onto a lightly floured surface and gently press it into a rough ball. Divide into 2 equal pieces and form each into a flat disc about 1 inch thick. Wrap each disc tightly in plastic wrap or parchment and chill in the refrigerator for at least 1 hour (or up to 2 days). Chilling lets the flour hydrate and the butter firm up, which makes the dough easier to roll and bakes into flaky layers.

Step 2: Prepare the filling

While the dough chills, prepare the corn. If using fresh corn, cut the kernels from the cob and measure out 3 cups. If using frozen corn, thaw it completely and pat dry with a clean towel so excess moisture does not thin the custard. If using canned corn, drain it very well.

In a large bowl, whisk the eggs until smooth. Add the heavy cream, whole milk, melted butter, flour, kosher salt, black pepper, smoked paprika, and sugar (if using). Whisk until there are no visible lumps of flour. Stir in the corn, finely chopped onion, grated cheddar, and chopped chives or parsley. Taste a small spoonful (before adding raw egg if you prefer) and adjust salt or pepper as needed. Set aside while you roll the crust; the filling will thicken slightly as it rests.

Step 3: Roll out the bottom crust

Remove one disc of dough from the refrigerator and let it sit at room temperature for 5–10 minutes to soften slightly. On a lightly floured surface, roll the dough into a circle about 12 inches in diameter and 1/8 inch thick, rotating and lightly flouring as needed to prevent sticking.

Gently roll the dough around your rolling pin, then unroll it into a 9-inch pie plate, preferably glass or metal. Ease it into the corners of the dish without stretching; let the dough drape naturally. Trim the overhang to about 1 inch beyond the rim of the pie plate. Place the lined pie dish in the refrigerator to keep it cold while you roll the top crust.

Step 4: Roll the top crust and assemble the pie

Roll the second disc of dough into another 12-inch circle. Keep it chilled while you assemble the pie. Give the custard filling a final stir, then pour it into the chilled bottom crust, smoothing the top so the corn is evenly distributed.

Carefully lay the rolled top crust over the filling. Trim the overhang so the top and bottom crusts are roughly the same length. Tuck the edges of the top crust under the bottom crust all the way around the pie to create a neat rim.

Crimp the edge using your fingers or a fork to seal. Use a sharp knife to cut 4–6 slits in the top crust to vent steam, or cut a small decorative X in the center with a few smaller cuts around it. Place the assembled pie in the refrigerator for 15 minutes while you preheat the oven if you have not done so yet; a cold pie goes into a hot oven for the best flaky crust.

Step 5: Preheat the oven and prepare the egg wash

Place a rimmed baking sheet on the lower-middle rack of your oven and preheat to 400°F (200°C). The hot sheet pan helps crisp the bottom crust and catches any drips from the custardy filling.

In a small bowl, whisk together the egg and 1 tablespoon milk or cream until well blended. When the oven is hot and the pie has chilled briefly, brush the top crust and crimped edges evenly with the egg wash. This gives the finished pie a deep golden color and sheen. If you like, sprinkle a small pinch of flaky sea salt over the top for a subtle savory crunch.

Step 6: Bake the pie

Place the pie directly on the preheated baking sheet. Bake at 400°F (200°C) for 20 minutes to give the crust a strong head start. Without opening the oven more than necessary, reduce the temperature to 350°F (175°C) and continue baking for 30–35 minutes.

The pie is done when the crust is a rich, deep golden brown and the filling is puffed and set around the edges, with just the slightest wobble in the very center. If the edges of the crust start to brown too quickly, loosely cover just the rim with strips of foil or a pie shield for the last 15–20 minutes of baking.

Step 7: Cool, slice, and serve

Transfer the baked pie to a cooling rack. Let it cool for at least 45 minutes, preferably 1 hour, before cutting. This cooling time is crucial: the custard firms up as it cools, which gives you clean, sturdy slices with a creamy interior instead of a runny filling.

When ready to serve, slice into 6–8 wedges using a sharp knife, wiping the blade between cuts if needed. Garnish with extra chopped chives or parsley. Serve warm or at room temperature, on its own or with a simple green salad, sliced tomatoes, or a side of breakfast sausage or bacon for a hearty farmhouse-style meal.

Pro Tips

Keep everything cold for maximum flakiness. Cold butter and cold dough are key. If the dough softens as you work, pop it in the fridge for 10–15 minutes before continuing.
Use a glass or metal pie plate. These conduct heat better than ceramic and help ensure the bottom crust cooks through and stays crisp beneath the custard.
Dry your corn well. Extra moisture from frozen or canned corn can make the filling loose. Thaw and pat dry, or drain very thoroughly before mixing with the custard.
Bake on a preheated sheet pan. This simple step helps prevent a soggy bottom and makes it easier to move the pie in and out of the oven.
Let it rest before slicing. It is tempting to dig in right away, but giving the pie time to set ensures neat slices and the ideal custardy texture.

Variations

Bacon and Scallion Corn Pie: Cook 4–6 slices of bacon until crisp, crumble, and stir into the filling along with 1/4 cup sliced scallions instead of onion. Reduce the added salt slightly to offset the bacon.
Jalapeño Cheddar Corn Pie: Add 1 finely minced jalapeño (seeds removed for mild heat, or leave some seeds for more spice) and increase the cheddar to 3/4 cup. A pinch of ground cumin pairs nicely with the smoked paprika.
Herb and Caramelized Onion Corn Pie: Slowly caramelize 2 thinly sliced onions in 1 tbsp butter until deep golden and sweet, then cool and fold into the filling with 2–3 tbsp mixed fresh herbs (thyme, parsley, and chives work well). Omit the raw chopped onion from the base recipe.

Storage & Make-Ahead

Let the corn pie cool completely, then cover tightly with foil or wrap the entire pie dish in plastic wrap. Refrigerate for up to 3 days. Reheat individual slices in a 325°F (165°C) oven or toaster oven for 10–15 minutes, or rewarm the whole pie (covered with foil) for about 25–30 minutes, until heated through.

For longer storage, cut the cooled pie into slices, wrap each slice tightly in plastic wrap, then place in a freezer bag or airtight container. Freeze for up to 2 months. Reheat from frozen at 325°F (165°C) for 20–25 minutes, until hot in the center.

To get ahead, you can make the pie dough up to 2 days in advance and keep it chilled, or freeze the dough discs for up to 2 months. You can also assemble the entire pie, cover it well, and refrigerate for up to 12 hours before baking; add a few extra minutes to the bake time if starting from very cold.

Nutrition (per serving)

Approximate values per serving (1 of 8 slices): about 580 calories, 38 g fat, 22 g saturated fat, 42 g carbohydrates, 3 g fiber, 8 g sugar, 13 g protein, and 720 mg sodium. These numbers are estimates and will vary based on the exact ingredients and brands you use.

Hearty Farmhouse Corn Pie With Custardy Double Crust