Line a casserole or deep pie pan with pastry.
Combine corn, potatoes, and eggs and pour into pastry-lined container.
Add salt and pepper.
Sprinkle with flour.
Add enough milk to cover the vegetables.
Cover with top pastry.
Pinch edges together to seal.
Bake at 425° for 30–40 minutes, until crust is browned and milk is bubbly throughout.