Ingredients
For the Pie Crust:
| 1½ cups | (375 g) | all-purpose flour |
| ½ cup | (125 g) | cold butter, cut into small cubes |
| ¼ tsp | (1 g) | salt |
| 4-5 tbsp | (60-75 ml) | ice-cold water |
For the Pie Filling:
| 2 cups | (500 g) | corn kernels (fresh or frozen) |
| 1 cup | (250 ml) | whole milk |
| 1 cup | (125 g) | grated cheddar cheese |
| 2 | eggs | |
| ¼ cup | (60 g) | all-purpose flour |
| 2 tbsp | (30 ml) | melted butter |
| 1 tsp | (5 g) | baking powder |
| Salt and pepper to taste | ||
| ½ tsp | (2.5 ml) | paprika (optional) |
Directions
Prepare the Pie Crust:
- In a large bowl, combine the all-purpose flour and salt.
- Add the cold butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Gradually add the ice-cold water, one tablespoon at a time, and mix until the dough comes together.
- Form the dough into a ball, wrap it in plastic wrap, and refrigerate it for at least 30 minutes.
Assemble the cheese corn pie:
- Preheat your oven to 350°F (175°C).
- Roll out the chilled pie crust on a floured surface to fit a 9-inch pie dish. Press the crust into the dish and trim any excess overhang.
- In a separate bowl, whisk together the eggs, milk, melted butter, and grated cheddar cheese until well combined.
- In another bowl, combine the all-purpose flour, baking powder, salt, pepper, and paprika (if using).
- Gradually add the wet ingredients to the dry ingredients and mix until the batter is smooth.
- Stir in the corn kernels into the batter.
- Pour the corn mixture into the prepared pie crust.
- Bake in the preheated oven for 45-55 minutes or until the top is golden brown, and the center is set. You can use a toothpick to check for doneness; it should come out clean when inserted into the center.
- Remove the pie from the oven and let it cool for a few minutes before serving.