Pennsylvania Dutch Corn Pie

1 dozen ears of corn or 1 bag (16 oz.) frozen corn
3 medium potatoes
1/2 cup celery - chopped fine
3 hard boiled eggs - chopped
1 tsp. salt
1/2 tsp. pepper
pie dough for a 2 crust pie
4 T. butter
1-l/2 cups milk, slightly scalded

Preparation -
Cook the corn, then cut it off the cob. Peel the potatoes, cut them into small cubes and cook until nearly tender. Near the end of the cooking time, add the chopped celery to the potatoes and cook for a few more minutes to barely soften the celery. Drain the water thoroughly. Mix the cooked corn, potato cubes and chopped celery together in a large bowl. Add the chopped hard-boiled eggs, salt & pepper. Stir to mix well. Roll half the pie dough and place it in a deep dish 9" or 10" pie pan. Add the corn mixture. Melt the butter; add it to the scalded milk. Pour the milk and butter mixture over the other ingredients in the pie dish, but keep the level of the milk at least 1/2 inch below the top of the pie dish. (Reserve the remaining milk and butter mixture to serve with the baked pie.) Roll the remaining pie dough and place it on top of the pie. Pinch the top and botton crusts together along the edge. Flute the edge. Cut slits in the top crust, as shown in the picture. Place the pie on a cookie sheet and bake at 375º for 45 minutes. Remove from the oven let stand for about 5 minutes before cutting and serving. Serve the reserved milk and butter mixture with the pie to pour over individual servings.