Pie
4 dozen large oysters (at minimum)
1/4 cup butter or margarine
1 medium onion, finely chopped
2 tablespoons chopped chives
3 tablespoons chopped parsley
7 tablespoons flour
1 small jar heavily smoked ground ham or 1/4 pound heavily smoked Southern ham, cut into slivers
Milk
Salt and pepper to taste
Oyster liquor
Pastry Top
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 tablespoon cream
5 tablespoon ice water
7/8 cup very cold shortening (half butter-half shortening)
Pie
4 dozen large oysters (at minimum)
1/4 cup butter or margarine
1 medium onion, finely chopped
2 tablespoons chopped chives
3 tablespoons chopped parsley
7 tablespoons flour
1 small jar heavily smoked ground ham or 1/4 pound heavily smoked Southern ham, cut into slivers
Milk
Salt and pepper to taste
Oyster liquor
Drain 4 dozen large oysters (more if small) thoroughly, saving liquor. Drain on paper towels. The sauce will be too thin if oysters are not well drained. Add onion to melted butter and cook for several minutes. blend flour into onions and butter. Add enough milk to the oyster liquor to make 3 cups. Add to mixture, stirring constantly until thick and boiling. remove from heat. Add chives, parsley, salt pepper, and ham. Place thoroughly drained oysters in a shallow casserole (13 x 10 x 2) and pour sauce over them. This much may be done a day ahead if you refrigerate it.
Pastry Top
2 1/2 cups flour
1 teaspoon salt
3/4 teaspoon baking powder
2 eggs
1 tablespoon cream
5 tablespoon ice water
7/8 cup very cold shortening (half butter-half shortening)
Sift flour, salt, and baking powder. Work in shortening until grainy. Add 1 egg and toss with fork. Continue to toss as you dribble in the ice water. Work dough into a ball and place on lightly floured board. Roll 1/4″ thick and approximately the shape of your casserole. Place in casserole and trim. Use extra dough to make a rope and place inside the rim of casserole. Make a small nozzle or funnel in the center to let the steam escape during baking.
Beat 1 egg with 1 tablespoon cream and brush top lightly. Bake 450° for 10 minutes in the center of oven. Lower heat to 375° and bake 30 minutes more. Let pie set in lowest oven heat until ready to serve (not over 2 hours). Be sure crust is brown. This recipe is tedious but well worth the effort.
Serves 8.