1 Pastry, enough for a double crust
3 cup Fresh Corn
1 1/2 cup Raw Potatoes, peeled and diced
3 Hard Boiled Eggs, diced
2 tbsp Flour
1 cup Milk
6 slice Bacon, cooked and crumbled
Preheat oven to 425 Line 9" pie pan with bottom crust Combine corn, potatoes, eggs and bacon. Pour into pie crust and sprinkle with flour. Add enough milk to cover the vegetables. Sprinkle with salt and pepper. Cover with top pastry crust and pinch together to seal. Bake for 30-40 minutes. Serve by the slice with butter on top.