Oyster Pie

Ingredients:

• Double Crust Pie Dough for 10” pie
• 3 cans of Geisha or Bumble Bee Whole Oysters
• 1 ½ sleeves of Premium Saltine Crackers
• ¾ t. Salt
• ½ t. Pepper
• 2 Cups Milk (and maybe more)
• ½ to ¾ stick of Butter (cubed)

 Pie Dough Ingredients/Directions:

•    2 Cups Flour
•    1 t. Salt
•    1 t. Sugar
•    ¾ Cups Crisco
•    1 Cup Cold Water (maybe more)

Measure the flour, salt, sugar and Crisco in a large mixing bowl.  With your fingers, mix these ingredients together until they are in crumbs.  Gradually add a little of the cold water to the crumbs as you continue to mix it all together.  When the dough is done, it should appear to be rather wet.  Cover tightly and refrigerate several hours or overnight.  Roll out dough for bottom and lift carefully to the pie dish.  Trim edges to about ½ inch over the side of the dish.  Roll out the remaining dough to use as the top crust.            

Assembly of Pie:

• In a 10” pie plate complete with the bottom dough, crumble about ½ of a sleeve of the Premium Saltine Crackers.
• Drop about 2 tablespoons of the cubed butter around the cracker liner.
• Sprinkle half of the salt and pepper on this layer.
• Add about half of the milk.
• Drain some of the juice of the oysters unto the cracker/butter/milk mixture.
• Spread 2 cans of the oysters around the pie dish.
• Then, add ½ of a sleeve of crackers, 2 more tablespoons of butter (cubed). additional salt and pepper and more milk.
• Finally, add the remaining oysters, crackers, cubed butter, salt and pepper and milk.  The mixture in the pie dough should look soggy…and you should be able to see the milk around the edges.
• Then, you will need to lift the top rolled dough and lay it over the pie.  If necessary trim edges so that it overhangs the sides of the pie dish about ¾ inch.  Then pinch the top and bottom overhang together and turn under.  To finish off the pie, flute the edges. 
• Use a knife to cut slits in the top crust to vent the pie when it bakes.
• Bake in a 350 degree oven for 1 hour and 15 minutes (approximately).       

This recipe makes one double crust pie and serves about 4 or 5 people!