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  Added: Mar 20, 2007  •  Visited (261)  •  Print version Print this recipe (44)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
Oyster Pie
What You Need:
  • cups unsifted flour
  • 1½ teaspoons double-acting baking powder
  • ½ teaspoon salt
  • 2 tablespoons butter, chilled and rut into ½-inch bits plus
  • 1 tablespoon butter, softened
  • ¾ cup sour cream
  • 4 slices lean bacon
  • ¼ cup finely chopped onions
  • ½ cup finely chopped scallions, including 3 inches of the green tops
  • ¼ cup finely chopped fresh parsley, preferably the flat-leaf Italian variety
  • ½ teaspoon ground hot red pepper (cayenne)
  • 1 quart shucked oysters, thoroughly drained

  • How To Cook:
    1. First prepare the pastry dough 10 the following manner: Combine the flour, baking powder and salt, and sift them into a deep bowl. Add the 2 tablespoons of butter bits and, with your fingers, rub the flour and fat together until they resemble Bakes of coarse meal.

    2. Add the sour cream and beat vigorously with a wooden spoon until the dough is smooth and can be gathered into a compact ball. Wrap the ball in wax paper and refrigerate the dough while you prepare the oyster filling.

    3. In a heavy 8-inch skillet, fry the bacon over moderate heat, turning it frequently with tongs until it is crisp and brown and has rendered all its fat. Transfer the bacon to paper towels to drain and, when it is cool, crumble it into small bits.

    4. Add the onions to the fat remaining in the skillet and, stirring frequently, cook for about 5 minutes, or until they are soft and translucent but not brown. With a rubber spatula, scrape the entire contents of the skillet into a bowl.

    5. Add the reserved bacon bits, the scallions, parsley and red pepper, and mix well. Drop in the oysters and turn them about with a spoon to coat them evenly.

    6. Preheat the oven to 375°F. With a pastry brush, spread the tablespoon of softened butter over the bottom and sides of a 9-inch ovenproof glass pie plate. Place the oyster filling in the buttered pie plate.

    7. Place the chilled dough on a lightly floured surface and pat it into a circle about 1 inch thick. Dust a little flour over and under it and roll it out from the center to within an inch of the far edge of the dough.

    8. Lift the dough and turn it clockwise about 2 inches; roll again from the center to within an inch or so of the far edge. Repeat-lifting, turning, rolling-until the circle is about 1/3 inch thick and 9 inches in diameter.

    9. Drape the dough over the rolling pin, lift it up and unroll it over the pie. With a sharp knife, cut the excess dough from around the edges so that the pastry fits snugly into the pie plate. Score the dough with crisscrossing diagonal lines about 1½ inches apart to create a diamond pattern on the surface of the pie.

    10. Bake in the middle of the oven for 25 to 30 minutes or until the dough is puffed and delicately browned and the filling is bubbly. At the table, use a. pie server to cut the oyster pie into wedges and turn each portion upside down on a plate with the crust beneath the filling.

    To Make: one 9-inch pie
    This recipe is also available in:
    Cuisine » Americas » Creole
    Main Ingredient » Shellfish » Oysters
    Main Ingredient » Grains & Cereals » Flour
    Dish » Pie & Tart


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