Thursday, April 17, 2014 5:36 AM

Good Cooking!
A Gastronomic Gourmet Cooking & Recipe Resource Since December 1995
About us • Contact us • Site Map
 
Categories
Search recipe
Search recipe Main Ingredients Instructions
  Recipe Home SeaFoods  Oyster Pie
Recipe A-Z: A  B  C  D  E  F  G  H  I  J  K  L  M  N  O  P  Q  R  S  T  U  V  W  X  Y  Z  
  Oyster Pie
  Category: SeaFoods
  Author: Driscoll
  Date: 1/13/2002
  Hits: 328
Ingredients:
Serves/Makes:6 servings


Ingredients
Pie Pastry:
2 cups (475 ml) all-purpose flour
1/4 tsp (1 ml) salt
2/3 cup (150 ml) chilled unsalted butter
1/2 to 3/4 cup (175 ml) ice water
Bechamel Sauce:
2 to 2-1/4 cups (525 ml) milk
1 bay leaf
4 tbsp (60 ml) unsalted butter
1/4 cup (60 ml) all-purpose flour
Liquor reserved from oysters
Salt and freshly ground white pepper
Pinch of cayenne pepper
Generous pinch of ground mace
Filling:
2 dozen small (yearling) oysters, drained
3 hard-cooked large eggs, peeled and thinly sliced
1 can (14 1/2 oz) white or golden hominy, drained and rinsed
Salt and freshly ground white pepper
Mace
Instructions:
Preparation
Pastry:
Combine flour and salt in large bowl and shave fine slices of butter onto the flour and toss with fork to mix.
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until pastry is moist enough to form into a ball. Add more water if necessary.
Wrap in waxed paper and chill for at least 1 hour.
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 inch tart pan (type with removable bottom).
Roll remaining pastry into 11 inch circle for top of pie and place on baking sheet. Chill crusts for 30 minutes.
Preheat oven to 400 deg F.
Cover bottom crust and top crust with foil and weigh down with baking weights or dried beans (keeps flat).
Bake both crusts for 8 minutes then remove foil and weights and contine baking for 8-12 additional minutes uncovered, 'til golden brown, then cool.
Sauce:
In small suacepan, scald 2 cups (475 ml) of milk with the bay leave over med heat.
Let steep (off heat) for 5 minutes then discard bay leaf.
Melt butter in heavy-bottomed pan over med heat being careful not to brown.
Whisk in the flour and cook, whisking constantly, for 3 minutes.
Pour in the warm milk and continue cooking, whisking constantly until thickened.
Whisk in the oyster liquor and additional milk if necessary to make a thick but pourable sauce.
Season with salt, white pepper, cayenne, and mace to taste.
Remove sauce from heat and add oysters, stirring gently to mix in.
Cover bottom crust (still in tart pan) with egg slices.
Sprinkle hominy over the eggs and season with salt and pepper.
Pour in the hot oyster sauce spreading evenly to edge of pastry.
Dust with additional mace.
Gently set the top crust in place and set the pie on a baking sheet. Bake at 400 degrees (200 C.) F. until pie is hot through, (12 to 15 minutes).
Be careful not to brown the pastry or over-cook the oysters.
Remove from oven and remove the sides of tart pan.
Serve immediately.
Comments
This pie is actually named the Sotterley Oyster Pye for the historic Sotterly Mansion in Maryland where lavish banquets served the dish. Oyster pie is wonderful-sounds unusual and is but tastes great. Nice with a fruity white wine. Recipe recreated by William Taylor a Maryland caterer and historian.
Rate this recipe:  
Featured Recipe
» Quick Tomato Soup
Category: Soups
Hits: 972
Rating:rating: (5)(5)

Most Popular Top recipes RSS/XML feed

Newest Recipes Newest recipes RSS/XML feed
There are no comments: (0)


return to topReturn to Main Recipe Pagereturn to top Return to Good Cooking's Main Page return to topReturn to top
Copyright 2013 Good Cooking, Inc. All rights reserved.