Oyster Pie

Name: Oyster Pie
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); 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

Recipe courtesy of Nancy Fish

Show: FoodNation with Bobby Flay

Episode: Chesapeake Bay MD

Oyster Pie

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Yield: 4 to 6 servings

Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

412

Total Fat

22

Saturated Fat

10

Carbohydrates

42

Dietary Fiber

3

Sugar

2

Protein

11

Cholesterol

75

Sodium

591

Yield: 4 to 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

412

Total Fat

22

Saturated Fat

10

Carbohydrates

42

Dietary Fiber

3

Sugar

2

Protein

11

Cholesterol

75

Sodium

591

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.