OYSTER PIE

Oyster Pie image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 14

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2 potatoes, diced
1 stalk celery, chopped
1 carrot, sliced (optional)
Salt and pepper
1 pint oysters
Butter
1/2 cup milk, heated
1 recipe pastry, recipe follows
Egg wash, (1 egg mixed with 1 tablespoon water)
1 1/2 cups instant flour
1/4 cup chilled unsalted butter
1/4 cup chilled solid vegetable shortening
1/4 teaspoon salt
1/4 cup cold water

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.