Oyster Pie Picayune

Straight out of the old Creole kitchens of New Orleans, this oyster pie packs a double-crust shell with plump oysters, white crab meat, mushrooms, and crumbled bacon in a rich, creamy sauce.

The sauce starts with bacon grease. Shallots, celery, and bell pepper get sauteed in it, building that unmistakable Louisiana flavor base (the holy trinity, with shallots standing in for onion). Mushroom soup mix thickened with the oyster and mushroom liquid becomes the binder that holds everything together.

Cook the oysters just until the edges curl. That’s your sign they’re done. Even a minute longer and they turn rubbery and chewy. They’ll continue cooking inside the pie, so pull them right when those edges start to wave.

Chef Tips

• Par-bake the bottom crust until set but not browned. This keeps it from getting soggy under all that saucy filling.
• A dash of hot sauce and a squeeze of lemon juice brighten the filling. Without them, the creamy sauce can taste flat.
• Use the oyster liquor (the liquid they come packed in). That briny juice is concentrated flavor. Don’t pour it down the drain.
• Vent the top crust with a few slits so steam can escape. Trapped steam makes the crust soggy from inside.

Variations

• All oyster: Skip the crab for a purer oyster pie with more pronounced briny flavor.
• Cajun spice: Add a pinch of cayenne and a teaspoon of Cajun seasoning to the filling for more kick.