Recipe courtesy of Nancy Fish
Print
Oyster Pie
Yield:
4 to 6 servings
Yield:
4 to 6 servings

Ingredients

  • 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)
Pastry:
  • 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

Directions

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.

Pastry:

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.

Cooking Tips 3 Videos

Step-by-step photos

Eggs 101: Poached 01:24

These easy steps will have you poaching eggs to perfection in no time.

Similar Topics:

IDEAS YOU'LL LOVE

Oyster Pie

Recipe courtesy of Emeril Lagasse

Oyster and Rockfish Pot Pie

Recipe courtesy of Lynn Crawford

Oysters

Recipe courtesy of Graham Quayle

Oysters

Recipe courtesy of Graham Quayle

Oysters Rockefeller

Recipe courtesy of Tyler Florence

Oyster Stew

Oysters Havemeyer

Recipe courtesy of Cooking Channel

Oyster Chowder

Recipe courtesy of Kelsey Nixon

Grilled Oysters

Recipe courtesy of Michael Symon

On TV

So Much Pretty Food Here