Recipe courtesy of Nancy Fish
Oyster Pie
4 to 6 servings
4 to 6 servings


  • 2 potatoes, diced
  • 1 stalk celery, chopped
  • 1 carrot, sliced (optional)
  • Salt and pepper
  • 1 pint oysters
  • Butter
  • 1/2 cup milk, heated
  • 1 recipe pastry, recipe follows
  • Egg wash, (1 egg mixed with 1 tablespoon water)
  • 1 1/2 cups instant flour
  • 1/4 cup chilled unsalted butter
  • 1/4 cup chilled solid vegetable shortening
  • 1/4 teaspoon salt
  • 1/4 cup cold water


Parboil potatoes, celery and carrot until fork-tender. Drain and season with salt and pepper. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.


Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes.

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