Pennsylvania Dutch Corn Casserole

Follow our step-by-step guide on how to make Pennsylvania Dutch Corn Casserole.

1. Step 1

   Start by preheating your oven to a cozy 425°F (220°C) and lining a baking sheet with aluminum foil to catch any drips.

2. Step 2

   In a large saucepan over medium heat, combine your chopped potatoes, whole kernel corn, cream-style corn, chopped hard-cooked eggs, milk, salt, and pepper.

3. Step 3

   Stir everything together and let it simmer for about 15 minutes, or until the potatoes are tender and the flavors meld beautifully.

4. Step 4

   While that delicious mixture is bubbling away, take one of your pie crusts and gently press it into the bottom and up the sides of a 9-inch pie plate.

5. Step 5

   A glass pie plate works wonders here, as it allows you to keep an eye on the crust’s doneness.

6. Step 6

   Once your potato-corn filling is nice and hot, pour it into the prepared crust, and don’t forget to dot the top with small pieces of butter for that extra richness.

7. Step 7

   Now, cover your filling with the second pie crust, fluting the edges to create a lovely seal.

8. Step 8

   Make a few slits in the top crust to let steam escape—this will help keep your pie from getting soggy.

9. Step 9

   Carefully place the pie on your prepared baking sheet and pop it into the preheated oven.

10. Step 10

    Bake for 30 minutes, then lower the temperature to 350°F (175°C) and continue baking for another 10 minutes, or until the crust turns a beautiful golden brown.

11. Step 11

    Once it’s done, let it cool for a moment before serving hot.

12. Step 12

    Enjoy the comforting flavors of this delightful pie with family and friends!.