Boston Oyster Pie
- Puff paste (see Puff Paste recipe)
- Butter
- Oysters
- Oyster liquor
- Pepper
- Salt
- Cream or milk
- 1-2 crackers, finely crushed
Butter the inside of a deep pie plate and line it with puff paste or pie crust. Set in the oven and bake the paste well. Prepare the upper crust by baking on a separate pie plate, the same size as the pie.
While the paste is baking, prepare the oysters. Remove from the shells. Drain off the liquor into a pan. Put the oysters into a stewpan with barely enough of the liquor to keep them from burning. Season with pepper, salt and butter. Add a little sweet cream or milk and finely rolled crackers.
Let the oysters simmer but not boil as that will shrivel up the oysters. Fill the dish with the oysters and gravy. Slip the upper crust off on top of the pie.
Serve hot.
While the paste is baking, prepare the oysters. Remove from the shells. Drain off the liquor into a pan. Put the oysters into a stewpan with barely enough of the liquor to keep them from burning. Season with pepper, salt and butter. Add a little sweet cream or milk and finely rolled crackers.
Let the oysters simmer but not boil as that will shrivel up the oysters. Fill the dish with the oysters and gravy. Slip the upper crust off on top of the pie.
Serve hot.
Submitted by Jul 11, 2009
15 min
30 min
45 min