OYSTER PIE
Recipe and Method by Nancy Fish
Every fall, this classic Chesapeake recipe finds its way onto our table. Cook it anytime, really, especially in our Heather or Joan.
Serves 6-8
Filling
Every fall, this classic Chesapeake recipe finds its way onto our table. Cook it anytime, really, especially in our Heather or Joan.
Serves 6-8
INGREDIENTS
Filling
Pastry
METHOD
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.
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