Oyster PIe

Oyster Pie

by Emeril Lagasse

Updated: We used a modified Alton Brown pie crust; this will make enough dough for one pie with a top and bottom crust. As you'll see, it's very, very short. If you were making a sweet pie, you'd add up to a tablespoon of sugar to the dough. In either case, you should brush the assembled raw pie with an egg white whisked with a little water, to get the dough to brown nicely. This one wasn't browned quite enough, and in any case looks paler in the picture than it really was. By the time we had re-heated it in the oven the next day (this was the last course, so we had one full pie left over!), it had browned perfectly and the dough was just right.

2 cups flour

12 T unsalted butter

4 T lard

(or just use two full sticks of butter and skip the lard)

scant 1/4 cup ice water, maybe no more than 1/8, as needed

Cut the butter and lard into small pieces and place in the freezer for 15 minutes. Drop the butter into the flour and cut it into small pieces, then add the lard and cut in again. Drizzle in ice water until you can just get the pastry to hold together into a ball, taking care not to overwork it. Refrigerate the pastry until you're ready to roll out a bottom and top shell.

Filling:

4 strips bacon, chopped

1 cup onions, chopped

1/2 cup celery, chopped

1/2 cup green onions, chopped

2 t garlic, minced

1/4 cup flour

1 T Essence (recipe online, but basically a mix of Cajun-style dry stuff)

3/4 t salt

1/8 t cayenne

1 quart oysters

3/4 cup oyster liquor

1/2 cup cream

1/3 cup parsley chopped

1 t lemon juice

Preheat the oven to 375 F. In a large skillet, cook the bacon over medium heat until brown and almost crisp, about 5 minutes. Remove with a slotted spoon, reserving 1/4 cup grease in the pan (add vegetable oil to equal 1/4 cup if more fat is needed). Add the onions and celery and cook, stirring, until soft, 3-4 minutes. Add the green onions, garlic, Essence, salt, and cayenne, and cook, stirring, for about 1 minute. Add the flour and cook, stirring, to make a light roux, about 3 minutes. Gradually add the oyster liquor, cream, and lemon juice, stirring constantly, until thickened, about 3-5 minutes. (We found that we had to add a good bit of corn starch to get the filling to thicken enough to permit us to serve the pie hot without its filling running out. Thinking back, my husband believes he didn't drain the oysters enough, and so had extra liquid.) Add the well-drained oysters and cook, stirring, until they start to curl, 1-2 minutes. Remove from the heat and fold in the bacon and parsley. Let cool slightly. Adjust seasoning to taste.

Bake in a 375 F oven for about 40 minutes. The recipe said 25 minutes, but ours took longer, even though the filling already was cooked. Anyway, bake it until it looks nice and golden brown, and by that time your bottom crust should be fairly crisp if you've gotten the filling firm enough. This holds up very well to re-heating for as long as you're comfortable with the freshness of the oysters -- at least two days in our case.