South Jersey Oyster Pie Recipes

OYSTER PIE

Steps:

• 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.
• 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.

CAJUN OYSTER PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain bacon, reserving 1 tablespoon bacon grease. Crumble bacon and set aside.
• Heat bacon grease and vegetable oil over medium heat. Stir in flour and cook until flour is light brown. Slowly whisk in milk and 1 cup reserved oyster liquid. Stir until a thick gravy has formed.
• Stir in Worcestershire sauce, Cajun seasoning and oysters. Pour mixture into a 9 inch pie shell and cover with top crust.
• Bake in preheated oven for 30 minutes, until crust is golden.

OYSTER PIE

Steps:

• Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool.
• Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.