Lower Eastern Shore Oyster Pie Recipe

Name: Lower Eastern Shore Oyster Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the rye crust:; 2 sticks cold butter, grated on a box grater; 2 cups rye flour; 1 teaspoon salt; 1/2 cup ice water; 1 teaspoon cider vinegar; For the oyster stew base and the assembly:; 2 cups heavy cream; 1/2 teaspoon salt; 1 dried fish pepper or cayenne pepper; 1 clove garlic, crushed; 1/2 medium onion, chopped; 2 bay leaves; 2 branches lovage or a handful of celery leaves; 1 bunch thyme; 24 freshly shucked Chesapeake oysters, liquor reserved; 1 egg, beaten (for egg wash)

Servings: persons

For the rye crust:
2 sticks cold butter, grated on a box grater
2 cups rye flour
1 teaspoon salt
1/2 cup ice water
1 teaspoon cider vinegar
For the oyster stew base and the assembly:
2 cups heavy cream
1/2 teaspoon salt
1 dried fish pepper or cayenne pepper
1 clove garlic, crushed
1/2 medium onion, chopped
2 bay leaves
2 branches lovage or a handful of celery leaves
1 bunch thyme
24 freshly shucked Chesapeake oysters, liquor reserved
1 egg, beaten (for egg wash)

1
Stir butter into rye flour and salt. Mix in water and vinegar and bring dough together. Form into a two discs and chill for 2 hours.
2
Combine ingredients from cream to thyme in a small pot and hold just below a simmer for 1 hour. Strain, reserve, and let cool to room temperature. Mix in the reserved oyster liquor.
3
Heat the oven to 350u00b0 F. Roll one of the discs into a 11- to 12-inch circle, then transfer it to a 9-inch pie or tart plate. Dock the crust, line it with parchment paper and pie weight, then blind bake until just slightly browned, 12 to 15 minutes. Remove the pie weights and parchment and return to the oven for another 2 to 3 minutes, until the bottom is no longer visibly wet.
4
Let the pie crust cool. As it cools, roll out the other circle of dough.
5
Place the oysters in the cooled crust and add stew to cover. Place the remaining crust on top (it's okay if it sinks into the custard below) and crimp closed. Cut a decorative vent on top. Brush with egg wash and bake until golden brown, 35 to 40 minutes. The pie will be soupy and stewy inside, but the top crust should be cooked.

1116

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the rye crust:, 2 sticks cold butter, grated on a box grater, 2 cups rye flour, 1 teaspoon salt, and more.

Yes, Lower Eastern Shore Oyster Pie falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lower Eastern Shore Oyster Pie

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