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Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil.
Combine potato, whole kernel corn, cream-style corn, hard-cooked eggs, milk, salt, and black pepper in a large saucepan over medium heat; simmer for about 15 minutes.
Meanwhile, press 1 pie crust into bottom and up sides of a 9-inch pie plate. Pour hot potato-corn mixture into crust; dot with butter. Cover with remaining 1 pie crust; flute edges to seal. Cut a few ventilation slits in top crust. Place on the prepared baking sheet.
Bake in the preheated oven for 30 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is browned, about 10 minutes more. Serve hot.