Oyster Pie Recipes
Two great homemade recipes for oyster pies.
Boston Oyster Pie Recipe
Having buttered the inside of a deep pie plate, line it with puff
paste, or common pie crust, and prepare another sheet of paste for
the lid; put a clean towel into the dish (folded so as to
support the lid), set it into the oven and bake the paste well;
when done, remove the lid and take out the towel. While the paste
is baking, prepare the oysters. Having picked off carefully every
bit of shell that may be found about them, drain the liquor into
a pan and put the oysters into a stewpan with barely enough of the
liquor to keep them from burning; season them with pepper, salt
and butter; add a little sweet cream or milk, and one or two crackers
rolled fine; let the oysters simmer, but not boil, as that will
shrivel them. Remove the upper crust of pastry and fill the dish
with the oysters and gravy. Replace the cover and serve hot.
Some prefer baking the upper crust on a pie plate, the same size
as the pie, then slipping it off on top of the pie after the same
pie is filled with the oysters.
Oyster Pot Pie Recipe
Scald a quart can of oysters in their own liquor; when it boils,
skim out the oysters and set them aside in a warm place. To the
liquor add a pint of hot water; season well with salt and pepper,
a generous piece of butter, thicken with flour and cold milk. Have
ready nice light biscuit dough, rolled twice as thick as pie crust;
cut out into inch squares, drop them into the boiling stew, cover
closely, and cook forty minutes. When taken up, stir the oysters
into the juice and serve all together in one dish. A nice side entree recipe.