Best South Jersey Oyster Pie Recipes

Oyster Pie image

Provided by Food Network

Yield 4 to 6 servings

Number Of Ingredients 14

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.

Oyster Pie image

Provided by Martha Stewart

Number Of Ingredients 10

14 tablespoons (1 3/4 sticks) unsalted butter, plus more for dish
1 1/2 quarts shucked oysters, and their liquid
7 scallions, white and pale-green parts only, finely chopped
1 teaspoon Worcestershire sauce
3/4 teaspoon Tabasco sauce
1 cup chopped fresh flat-leaf parsley
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 cups saltine cracker crumbs, crumbled by hand (about 46 crackers)
3 tablespoons half-and-half, or milk

Steps:

Heat oven to 450 degrees with rack in center. Butter a shallow 9- to 10-inch baking or pie dish. Drain oysters, reserving the liquid. Check oysters for shells, and discard shells. Melt 3 tablespoons butter over medium heat in a medium skillet, and cook scallions until soft, 3 minutes. Stir in Worcestershire sauce and Tabasco Sauce. Transfer mixture to a medium bowl, and let cool.
Stir in oysters, 1/4 cup parsley, salt, and pepper. In a medium bowl, combine cracker crumbs and remaining 3/4 cup parsley. Melt remaining 11 tablespoons butter, and stir into crumb mixture. In a small bowl, combine 1/4 cup of the reserved oyster liquid with half-and-half. Spread an even, thin layer of the crumb mixture in the bottom of the baking dish. Cover with one-third of the oyster mixture. Cover with 1/2 cup crumb mixture, followed by one-third of the oyster liquid. Continue until all ingredients are used, two more times, ending with crumb mixture. Bake until golden brown on top, 25 to 35 minutes. Serve hot.