Print Options

Back to Lattice Corn Pie >

Include these items:

Taste of Home Logo

Lattice Corn Pie

 Lattice Corn Pie
This unique side dish is full of old-fashioned goodness, with tender diced potatoes and a fresh, sweet corn flavor. Once you've tasted this delicious pie, you'll never want to serve corn any other way! —Kathy Spang, Manheim, Pennsylvania
8 ServingsPrep: 25 min. Bake: 35 min.


  • 1 cup diced peeled potatoes
  • 1/3 cup milk
  • 2 eggs
  • 2 cups fresh or frozen corn, thawed
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • 1 package (15 ounces) refrigerated pie pastry


  • Place potatoes in a small saucepan and cover with water. Bring to a
  • boil. Reduce heat; cover and cook for 6-8 minutes or until tender.
  • Drain and set aside.
  • In a blender, combine the milk, eggs, corn, sugar and salt; cover and
  • process until blended.
  • Line a 9-in. pie plate with bottom pastry; trim pastry even with edge
  • of plate. Spoon potatoes into crust; top with corn mixture (crust
  • will be full). Roll out remaining pastry; make a lattice crust. Seal
  • and flute edges.
  • Bake at 375° for 35-40 minutes or until crust is golden brown and
  • filling is bubbly. Yield: 8 servings.
Nutritional Facts: 1 piece equals 310 calories, 16 g fat (7 g saturated fat), 64 mg cholesterol, 373 mg sodium,

2 of 2

Lattice Corn Pie (continued)

Nutritional Facts: 37 g carbohydrate, 1 g fiber, 5 g protein.