Step 1

Preheat oven to 400 degrees F and fit one pie round into a 9 inch pie dish. Set aside.

Step 2

Add the potatoes, drained whole kernel corn, creamed corn with liquid, eggs, and seasoning to a large pot and simmer for 15 minutes.

Step 3

Transfer the filling to the prepared pie crust and top with butter pats.

Step 4

Fit the second pie dough round on top and crimp the edge. Cut a few slits into the center of the pie to allow steam ventilation.

Step 5

Bake the pie for 30 minutes and then cover with foil and bake for an additional 10 minutes. Serve hot.