Corn Pie

1 doz. ears fresh white corn (or 2 packages frozen corn)
4 potatoes, diced
1 medium onion, chopped
2 c. water
1 c. celery, chopped
4 hard boiled eggs (chopped fine)
1 c. milk (maybe a little more if needed)
4 Tbsp. butter

pie crust (recipe follows)

Cook corn, potatoes, onion and celery in water until done, drain water. Add eggs, milk and butter. Use a deep pie dish. Put into pie crust and scratch the lid. Bake on a cookie sheet at 375 deg. for 30-45 minutes or until golden brown.

Pie Crust

1-1/2 cups sifted flour
1/2 teaspoon salt
1/2 cup chilled shortening or butter, or half of each
3 tablespoons cold water

Combine flour and salt in bowl. Add shortening or butter and blend with fork or pastry cutter until mixture is fairly coarse. Add water, 1 tablespoon at a time, gently mixing dough after each addition until dough forms a ball. Place dough on a lightly floured surface and roll into a 10 to 11 inch circle. Line 9-inch pie pan. Flute edges. Chill until use.