Oyster Pie
Yield
1 PiePrep
30 minCook
50 minReady
1 hrsLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
2-crust pie |
|
| 2 | tablespoons |
all-purpose flour
ll-purpose |
|
| 1 | quart |
oysters
med, freshly shucked |
*
|
| ¼ | cup |
scallions, spring or green onions
chopped |
|
| 2 | tablespoons |
parsley leaves
chopped |
|
| ¼ | teaspoon |
salt
|
|
| 2 | tablespoons |
butter
or margarine |
|
| ½ | teaspoon |
red hot pepper sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pie shell (9 inch)
2-crust pie |
|
| 3E+1 | ml |
all-purpose flour
ll-purpose |
|
| 0.9 | l |
oysters
med, freshly shucked |
*
|
| 59 | ml |
scallions, spring or green onions
chopped |
|
| 3E+1 | ml |
parsley leaves
chopped |
|
| 1.3 | ml |
salt
|
|
| 3E+1 | ml |
butter
or margarine |
|
| 2.5 | ml |
red hot pepper sauce
|
|
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.
