Individual Oyster Pies

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Chef Extraordinaire
Feb 21, 2002
North Carolina
Oyster Pies

6 tablespoons flour
3 tablespoons oil
3 tablespoons butter or margarine
2 ribs celery, chopped
6 green onions, chopped
1/2 bell pepper, chopped
1 medium yellow onion, chopped
1 clove garlic, minced
2 tablespoons chopped parsley
1 1/2 teaspoons salt
1/2 teaspoon black pepper
1/2 teaspoon red pepper
6 dozen oysters, drain, reserve liquid
12 to 16 3" frozen unbaked pastry shells, partially baked

In Dutch oven make a roux with flour, oil and butter. Cook over medium heat, stirring until golden brown. Add celery, green onions, bell pepper, onion, garlic, and parsley. Sauté until vegetables are wilted. Add salt, pepper and oyster liquid. Cook slowly until very thick. Drain oysters on paper towels and cut in half. Add to mixture and simmer 5 minutes or until edges curl.

If oysters thin mixture too much, remove oysters with slotted spoon, and reduce liquid over high heat until very thick again. Return oysters to sauce.

Let cool before filling partially baked pastry shells. Pies can be refrigerated or frozen at this time and baked just before serving in a preheated 300 degree oven 20 minutes.

Yield: 12 - 16 pies

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