Oyster Pie

Directions

Prepare pastry.

Roll out half the pastry to a 12-inch circle and line a 9-inch pie plate; sprinkle with 1 tablespoon flour.

Drain oysters; reserve ¼ cup oyster juice.

Turn oysters into pie plate; top with scallions, parsley and salt, then dot with butter.

Combine reserved oyster juice and Tabasco; pour over oysters, then sprinkle with remaining 1 tablespoon flour.

Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking.

Place pastry over oysters; seal and flute edge.

Bake in preheated 350’F. oven 50 minutes, or until pastry is golden brown.