Corn Pie

Crust:
1¼ cups all purpose flour
¼ ts salt
3 Tbs shortening, cut in pieces and chilled 1 cup heavy cream
5 Tbs butter, cut in pieces and chilled 4 Tbs butter
4-6 Tbs ice water 1 onion, minced
1 celery rib,
Filling: chopped fine
4 large eggs 1 ts salt
12 ears of corn, husk and silk removed
1 cup heavy cream
4 Tbs butter 1 clove,minced ¼ ts pepper
¼ cup chopped parsley
Crust:
Mix flour and salt together, work with pastrie blender or two knives first the shortening and when that is done, the butter through the flour. .Next take 4 Tbs ice water and work it in the mixture ,until the dough forms.Use the other Tbs of ice water if necessary- one at a time.
Turn the dough on a sheet of plastic wrap and form in a 4 inch disk, wrap it in plastic and refrigerate for at least an hour.

Filling:
Adjust an oven rack to the middle position and heat the oven to 375° F.
Hard boil 2 of the eggs, peel and slice them.
Slice corn kernels from the cobs.Mash half of the corn with the cream, easy in a blender or food processor. Combine with the 2 remaining eggs.
Melt 2 tablespoons of the butter in a 10 inch cast iron skillet over medium heat. Add the onion ,celery and salt, cook until softened.Stir in the garlic and pepper and cook for another 30 sec.Take it from the fire and stir in the remaining corn kernels,corn-cream mixture, and parsley.Smooth the surface of the filling and arrange the sliced eggs over the top in an even layer.
Break up the remaining butter and scatter it evenly over the top.
Roll out the dough to a 12 inch circle, roll the dough over a rolling pin-loose- and than over the pie. Make some vents in the crust.
Place the skillet on a baking sheet and bake until the filling is bubbling and the crust golden brown,
about an hour. Let stand for 10 minutes and serve!!