Stanca’s recipe of the oyster pie is a brief description of a traditional oyster pie. Stanca I must tell you that with great shucking tips, you can create wonders with a traditional oyster pie recipe. The tradition of eating an oyster pie is as old as the celebration of Christmas and Thanksgiving in England. The skill in oyster pie lies in making the roux and flour until it is as thin as a paper bag. Oysters are cooked with mushrooms, potatoes and are paired with beef.
In the oyster pie, you have to make a white sauce, which is the follow up of roux and is made by adding milk to it. To this sauce, oysters are added sans the oyster juice. The oysters are cooked in the white sauce until they have thrown off their juice, you can add a little oyster juice if the mixture is too thick. Celery, parsley, garlic, and onions are mixed into it and are lastly seasoned with salt, black, and red pepper. Finally, the oyster mixture is poured into the eight-inch pie hell and is covered with the crust. The pie should be baked at 450 degrees for 15 minutes, to prevent the inside crust from getting soggy and then the heat is reduced to 350 degrees until the top crust is brown.
Oyster sauce is open to meat and vegetable pairings; it all depends on the creativity of the cook to make the best of oyster sauces. Thanks Stanca, for taking such a tempting photo of the oyster pie, but next time if you make the Oyster pie, you can go for the typical Cajun Oyster Pie.
