Oyster Pie
Oyster Pie
“Oyster pie was always a treat, although we had it maybe once a month. An oyster man came around regularly and he’d give a lot more juice with the oysters than you get in the store!”
Only sixty miles from Philadelphia, the Lancaster area had easy access to the fish and oyster trade flowing through the seaport city. In fact, Lancaster farmers sold their wheat, which they raised primarily as a cash crop during the mid- to late 1800s, in Philadelphia. Or they took their potatoes to Reading where, by way of the canal system, they were sent on to Philadelphia. In addition to seafood, lemons, oranges, and bananas found their way to Lancaster tables.
Ingrediënten
- 4 cups potatoes cooked and cubed
- ¼ cup celery chopped
- 1 pint oysters with liquid
- 2 eggs hardboiled and cut up
- 1 tsp. salt
- ¼ tsp. pepper
- 2 Tbsp. butter
- 1½ cups milk
Crust
- 1½ cups flour
- ½ tsp. salt
- ½ cup plus 2 Tbsp. shortening
- 1 egg beaten
- 2 Tbsp. cold water
- 1½ tsp. vinegar
Instructies
- Alternate layers of potatoes, celery, oysters, eggs, and seasonings in baking dish.
- Dot with butter.
- Pour milk and oyster liquor over.
Crust
- Mix flour and salt.
- Cut in shortening.
- Combine egg, water, and vinegar and stir into shortening mixture.
- Refrigerate for a few minutes.
- Roll out dough on floured board.
- Place over oyster mixture.
- Cut slits in dough to permit steam to escape.
- Bake at 375° for 45 minutes.
