Oyster Pie

This is coastal comfort food at its simplest. A quart of freshly shucked oysters goes straight into a pastry-lined pie plate, topped with scallions, parsley, dots of butter, and a hit of hot sauce mixed into the reserved oyster liquor. The top crust seals it all in, and after 50 minutes in the oven you’ve got a golden, flaky pie with briny, plump oysters inside.

The flour dusted on the bottom crust and sprinkled over the filling absorbs the oyster juice as it bakes, thickening into a light sauce that clings to each oyster instead of pooling at the bottom. Don’t skip this step or you’ll cut into a soggy pie.

Reserve that ¼ cup of oyster liquor before filling the pie. Mixed with Tabasco, it seasons the oysters from the inside out as they steam under the crust.

Pro Tips

• Use medium-sized oysters. Large ones can be tough after 50 minutes of baking, and small ones shrink too much.
• Cut generous vents in the top crust. Oysters release a lot of steam, and trapped moisture makes the top crust soggy.
• Let the pie rest for 10 minutes after baking before cutting. This lets the filling set slightly so it doesn’t run everywhere.

Variations

• Add a layer of thinly sliced potatoes under the oysters for an oyster and potato pie.
• Mix in a handful of chopped bacon for a smoky counterpoint to the briny oysters.
• Use puff pastry instead of pie crust for an even flakier, more buttery top.