South Jersey Oyster Pie Food

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.

OYSTER PIE

Steps:

• Oyster filling:.
• In a large bowl, combine the oysters, potato soup, margarine, plus the salt and pepper to taste.
• Crust (2):.
• Mix flour and Crisco well with a fork.
• Add a small amount of warm water to make a soft dough. Divide into 2 balls of douogh.
• Sprinkle some flour on cleaned countertop and roll the first ball of dough thin.
• Line a 9-inch Pyrex pie plate.
• Sprinkle more flour and roll the other ball of dough thin. Reserve to top the pie.
• Assembly:.
• Fill the pie plate that has the crust lining it with the oyster mixture.
• Cover the top with the second crust.
• Cut top in a crisscross pattern to allow steam to escape.
• Bake at 375 degrees for approximately 30 minutes and crust is brown.

SOUTH JERSEY OYSTER PIE

Steps:

• Cook the bacon in a large, deep skillet over medium-high heat until golden brown, about 10 minutes; remove to a paper towel-lined plate to drain, reserving the drippings. Crumble the bacon.
• Preheat an oven to 350 degrees F (175 degrees C). Line a 9-inch pie pan with 1 of the pie crusts.
• Heat 1 tablespoon of the reserved bacon drippings in a skillet over medium-low heat; add the onion, celery, garlic, and green pepper to the hot drippings, cover, and cook until tender, about 5 minutes. Remove the cooked vegetables to a bowl. Increase heat to medium and stir 3 tablespoons of the reserved drippings and the flour together in the skillet to make a thick paste. Slowly pour the cream and 1 cup of the reserved liquid from the oysters into the paste; cook and stir until a thick gravy forms. Fold the bacon, oysters, and vegetables into the mixture; season with seafood seasoning. Pour the mixture into the prepared pie crust. Cover with the remaining crust.
• Bake in the preheated oven until golden brown, about 30 minutes.

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.

HAM AND OYSTER PIE

Steps:

• Firstly, drain oysters and reserve liquid.
• Saute onion in butter until transparent.
• Melt remaining butter.
• Add flour to this.
• Stir well until smooth.
• Add oyster liquid, wine and milk.
• Cook until thick.
• Stir often.
• Remove from heat.
• Add oysters, onion, ham and lastly peas.
• Pour into a buttered 2 quart casserole.
• Bake uncovered for 15 minutes at 400 degrees Fahrenhit.