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1
Preheat the oven to 400 degrees F.
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2
Fry the bacon in a large skillet over medium-high heat until crisp.
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3
With a slotted spoon, transfer the bacon to a platter and drain on paper towels.
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4
Set aside.
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5
Reduce the heat to medium and add the flour.
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6
Cook, stirring constantly, to form a medium brown roux the color of peanut butter, about 5 minutes.
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7
Add the onions, bell peppers, celery, salt, cayenne and black pepper.
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8
Cook, stirring constantly, until vegetables are wilted and brown, about 8 minutes.
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9
Add the bay leaves, parsley, green onions, garlic, and milk.
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10
Stir well to combine and cook, stirring often, until the mixture is thick and creamy, about 8 to 10 minutes.
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11
Add the oysters and the reserved bacon.
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12
Fold into the mixture and cook until the edges of the oysters curl, 2 to 3 minutes.
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13
Remove from the heat and remove the bay leaves.
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14
Set mixture aside to cool completely before proceeding.
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15
On a lightly floured surface, roll out 1 of the disks of dough to a thickness of 1/8-inch.
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16
Carefully transfer the dough to a 9-inch pie plate.
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17
Pour the oyster mixture into the crust.
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18
Rub the edges of the pie crust with a little water.
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19
Roll out the second disk of dough and place this on top of the oyster mixture.
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20
Trim the top and bottom edges so that they just overhang the pie plate, then decoratively crimp together the top and bottom crusts to form a raised edge.
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21
Make several slashes in the top of the piecrust with a sharp knife.
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22
Place the pie on a baking sheet.
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23
Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is heated through.
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24
Cool for a few minutes before slicing into wedges to serve
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25
3 1/4 cups all-purpose flour
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26
1 teaspoon salt
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27
1 1/2 cups cold lard or solid vegetable shortening
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28
4 to 5 tablespoons ice water
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29
Combine the flour and salt in a bowl.
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30
Add the lard and work it in with your hands until the mixture resembles coarse crumbs.
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31
Add the water, 1 tablespoon at a time, working it in with your hands.
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32
Add only as much as you need to make a smooth ball of dough.
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33
Wrap it in plastic wrap and refrigerate for at least 30 minutes.
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34
Remove the dough from the refrigerator and place it on a lightly floured surface.
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35
For 2 crusts, cut the dough in 2 and put the second half back in the refrigerator.
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36
For each crust, roll the dough out on the floured surface into a circle about 12 inches in diameter and 1/8 inch thick.
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37
Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch pie pan.
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38
Fill and proceed as directed in the recipe.
