Recipe courtesy of Nancy Fish

Oyster Pie

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  • Yield: 4 to 6 servings
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2 potatoes, diced

1 stalk celery, chopped

1 carrot, sliced (optional)

Salt and pepper

1 pint oysters


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


  1. 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.


  1. 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.