Oyster Pie

This is the creamy based Oyster Pie , the sauce is thick a creamy with plenty seeping out to spoon over your slice of pie for those who love an extra scoop over their serving ! I also added 1 cup of frozen spinach to the recipe for an extra layer of flavor !
                                                                                



For the pie crusts,
4 cup flour
1/2 tsp. salt
1 tsp. garlic powder
1 tsp. parsley flakes
1 & 1/3 cups butter
10 TBS. cold water
Pulse together in food processor all the dry ingredients. When well blended pulse in butter 1 TBS. at a time until fine crumbs throughout the mixture. Slowly blend in the cold water until dough is formed. Add less or more cold water , just enough until you have a soft dough.  Divide dough in half & roll out bottom crust. Place in a deep 9 inch pie pan. Press dough down into pan & form your edge. Crimp edge. Preheat oven to 350 degrees . Line crust with cheese cloth a lightly fill with dry rice or dry beans. Bake for 10 minutes to BLIND BAKE your bottom crust. This will prevent a soggy bottom crust. Remove from oven , fill with the following oyster pie filling. Lay on the top crust & recrimp your edge. Bake at 375 degrees for 45 minutes  up to one hour until crusts is brown & pie is bubbling.

                                                    OYSTER PIE FILLING
6 large white potatoes peeled & chopped in large pieces ( your preference on size)
2 medium onions peeled & chopped
1 rib celery chopped
1 tsp. salt
1 Cup Frozen Spinach
Place all 4 ingredients in large pot cover with water. Bring to a boil & cook until potatoes are fork tender about 15 - 20 minutes. Drain well. Place one layer in the blind baked crust.
2 dozen raw oyster + oyster juice .
2 hard boiled eggs peeled & sliced in thin slices
1 TBS. parsley flakes or fresh chopped (fresh is best)
6 TBS. butter
1 cup light cream.
On top of your first layer of potato mixture lay one dozen of the oysters  in a even layer. On top of Oysters lay 1 layer of egg. Sprinkle with 1/2 of the parsley. Top with remaining potatoes & repeat with layer of oysters & parsley. Pour Oyster juice over pie filling. Dot with the butter & our cream over all DO NOT over fill. Just use as much of the cream as you need up to the bottom crust top edge. Sprinkle on the remaining parsley. Put on top crust & crimp . Vent for steam to escape. Bake as directed. This a juicy pie & full of flavor. DELICIOUS FOR OYSTER LOVERS !  For a NON juicy pie do as directed below.

In deep sauce pan melt 3 tablespoons of the butter from the filling recipe. Stir in 1/4 cup flour. Stir in the juice from oysters about 1/2 cup, whisk out any lumps. Whisk in  one pint of cream cook until thick & bubbly CAREFUL not to burn use a medium heat  Pour thickened sauce over the oyster pie filling already layered in your crust. Continue as directed above. We LOVE this pie as a juicy pie but it will present better as a thickened sauce.

                                                          JUICY OYSTER PIE !