Recipe courtesy of Nancy Fish
Oyster Pie
- 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.