Pennsylvania Dutch Corn Pie

Ingredients

• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/4 cup cold water
• 2 (15 ounce) cans whole kernel corn, drained
• 1 cup shredded Cheddar cheese
• 1 cup heavy cream
• 1/2 cup chopped onion

Directions

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 inch pie plate.
2. In a medium bowl, mix together the butter, flour, salt, and pepper. Gradually stir in the cold water until a dough forms.
3. Press the dough into the bottom and up the sides of the prepared pie plate. Set aside.
4. In a large bowl, mix together the corn, cheese, cream, and onion. Pour into the crust.
5. Bake in preheated oven for 25 minutes, or until golden brown.
6. Let cool for 10 minutes before serving.

Interesting Facts

• Pennsylvania Dutch Corn Pie is thought to have originated in the early 1800s in the Pennsylvania Dutch region.
• The traditional recipe calls for lard in the crust, but butter can be substituted for a lighter version.
• The pie can be served either hot or cold.