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1
Combine flour and salt in large bowl and shave fine slices of butter onto the flour and toss with fork to mix.
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2
Sprinkle in 1/2 cup (125 ml) of the ice water while tossing with fork until pastry is moist enough to form into a ball.
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3
Add more water if necessary.
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4
Wrap in waxed paper and chill for at least 1 hour.
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5
Roll out two thirds of the pastry, cut to 12 inch circle and line bottom of 10 inch tart pan (type with removable bottom).
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6
Roll remaining pastry into 11 inch circle for top of pie and place on baking sheet.
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7
Chill crusts for 30 minutes.
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8
Preheat oven to 400 degrees (200 C.).
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9
Cover bottom crust and top crust with foil and weigh down with baking weights or dried beans (keeps flat).
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10
Bake both crusts for 8 minutes then remove foil and weights and continue baking for 8 to 12 additional minutes uncovered, until golden brown, cool.
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11
In small saucepan, scald 2 cups (475 ml) of milk with the bay leave over medium heat.
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12
Let steep (off heat) for 5 minutes then discard bay leaf.
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13
Melt butter in heavy-bottomed pan over medium heat being careful not to brown.
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14
Whisk in the flour and cook, whisking constantly, for 3 minutes.
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15
Pour in the warm milk and continue cooking, whisking constantly until thickened.
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16
Whisk in the oyster liquor and additional milk if necessary to make a thick but pourable sauce.
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17
Season with salt, white pepper, cayenne, and mace to taste.
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18
Remove sauce from heat and add oysters, stirring gently to mix in.
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19
Cover bottom crust (still in tart pan) with egg slices.
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20
Sprinkle hominy over the eggs and season with salt and pepper.
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21
Pour in the hot oyster sauce spreading evenly to edge of pastry.
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22
Dust with additional mace.
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23
Gently set the top crust in place and set the pie on a baking sheet.
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24
Bake at 400 degrees (200 C.) until pie is heated through, 12 to 15 minutes.
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25
Be careful not to brown the pastry or over-cook the oysters.
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26
Remove from oven and remove the sides of tart pan.
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27
Serve immediately.
