Corn Pie

A tasty pie recipe found in “Ost i Varme og Kalde Retter”
(Cheese in Hot and Cold Dishes) published by
Den Norske Bokklubb in 1988
Corn Pie

A pie with an American touch since corn is not the most common ingredient in pies here in Scandinavia.


250 g [8,8 oz] (4 dl/0,8 pt) flour
100 g [3,5 oz] margarine
2 tablespoons of water
Whipped egg for brushing
1 tablespoon butter
2 tablespoons flour
3 dl [0,6 pt] milk
75 g [2,65 oz] ham, chopped
About 650 g [1,4 lb] corn kernel
125 g [4,4 oz] (2 1/2 dl/0,5 pt)
Matured Cheddar, grated
1/2 teaspoon of mustard
1 tablespoon chopped parsley
Salt and pepper
1 hard boiled egg


[1] Make the dough and roll out 2/3 of it to cover a 8 inch pie mould.

[2] Melt the butter and sprinkle in the flour. Stir in the milk and cook the sauce while stirring until it thickens. Add the other ingredients to the filling, except the egg. Distribute half of the mixture into the mould. Cut the egg into slices and spred on top. Cover with the rest of the filling.

[3] Roll out the rest of the dough to make the lid. Moisten the edges and press it firmly along the edge of the mould. Decorate with “leaves” made from the rest of the doughs.

[4] Brush with egg and fry at 200° c / 390° F for 25-30 minutes until the pie is golden. Server hot or cold.

4 servings