CRUST:

3 c. flour
1 tsp. salt
1 c. Crisco
8 tbsp. cold water

FILLING:

12 ears white corn (about 4 c.)
12 Ritz crackers, slightly crushed
5 hard-boiled eggs, shelled and chopped
Salt and pepper to taste
1 1/2 c. milk
1/2 c. butter, cut up

Make pastry. In a medium bowl with fork, lightly stir flour and salt. Cut in Crisco until coarse crumbs form. Sprinkle cold water over dough and mix until it holds together. Shape into a ball and divide in half. Roll out half and line a 9x13 inch pan.

To prepare filling, remove the corn from the cobs and combine with the crackers, hard-boiled eggs, salt and pepper. Turn mixture into prepared crust. Pour in milk and dot with butter. Top with remaining crust and vent. Bake at 350 degrees for 1 hour; let stand 15 minutes before serving. Serves 6.