Classic Southern Oyster Pie
This oyster pie recipe turns a bucket of briny, fresh oysters into a golden, flaky pie with a rich, buttery cream filling. It is the kind of dish that shows up on Southern holiday tables, but it is simple enough to make any weeknight you are craving something coastal and comforting.
Equipment
- 9-inch pie dish Heavy ceramic recommended for even heating
- Medium saucepan
- Whisk
- Oyster Knife For shucking your own oysters (optional)
- Rolling Pin
- Pastry brush
- Sharp paring knife For venting the top crust
- Mixing bowls
- Rimmed baking sheet
Ingredients
- 2 Refrigerated Pie Crusts or homemade dough for a double crust 9 inch pie
- 3 tablespoons Unsalted Butter
- 1 Small Yellow Onion finely chopped
- 3 tablespoons All Purpose Flour
- 1 cup Whole Milk 240ml
- 1 cup Heavy Cream 240ml
- 2 pints Fresh Shucked Oysters with their liquor reserved
- 2 tablespoons Dry Sherry optional, but adds wonderful depth
- 0.5 teaspoon Worcestershire Sauce
- 0.25 teaspoon Ground Nutmeg
- 0.5 teaspoon Old Bay Seasoning
- Salt and Freshly Cracked Black Pepper to taste
- 2 tablespoons Fresh Parsley chopped
- 1 Large Egg beaten with a splash of water, for the egg wash
Instructions
- Drain shucked oysters over a bowl to catch and reserve the liquor. Pick through oysters to remove any shell bits, pat them lightly with a paper towel (do not rinse), and set aside.
- On a lightly floured surface, roll one pie crust into a 12-inch circle. Gently press it into a 9-inch pie dish, trim the overhang to half an inch, and refrigerate the lined dish while you make the filling.
- Melt butter in a medium saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until softened. Sprinkle in flour and whisk constantly for 1 minute until smooth.
- Slowly whisk milk, cream, and reserved oyster liquor into the roux. Simmer for 4-5 minutes until thickened. Stir in sherry, Worcestershire, nutmeg, Old Bay, salt, and pepper.
- Remove sauce from heat. Gently fold in oysters and parsley. Let filling cool for 10 minutes so it doesn't melt the bottom crust.
- Pour filling into chilled bottom crust and spread evenly. Roll out the second crust and place over the top. Trim, fold edges under, and crimp to seal. Cut 4-5 slits in the top for steam.
- Preheat oven to 400°F. Brush top with egg wash. Place pie on a baking sheet and bake for 35-40 minutes until golden brown and filling bubbles through vents. Cover edges with foil if they brown too quickly.
- Let pie rest for 10-15 minutes before slicing to allow filling to set. Slice into wedges and serve warm.
Notes
- Fresh oysters are key: Use the freshest, plump oysters you can find. Taste one for brininess before seasoning the sauce.
- Keep your butter and pie dough cold until the last possible moment for the flakiest crust.
- Don't skip the oyster liquor. Strain and reserve it—it's the secret to a deeply flavored sauce.
- Cool the filling slightly before adding it to the crust so the bottom doesn't turn soggy.
- Vent the top crust well so steam can escape and the filling doesn't become watery.
- Can I use canned oysters? Yes, though the flavor will be milder. Drain them well and use bottled clam juice in place of fresh oyster liquor.
- Make-ahead option: Assemble the unbaked pie a few hours ahead and refrigerate, covered, until ready to bake.
- Storage: Cover leftover pie tightly and refrigerate for up to 3 days. Reheat individual slices in a 325°F oven for 12-15 minutes. Avoid microwaving as it can make the crust soggy.
- Freezing is not recommended as the cream sauce can separate once thawed.
- Variation: Try a Southern cracker style by layering crushed saltines with oysters and butter instead of a pastry crust, or add crumbled cooked bacon for a smoky twist.
Nutrition
Serving: 1sliceCalories: 380kcalCarbohydrates: 24gProtein: 12gFat: 25gSaturated Fat: 12gCholesterol: 95mgSodium: 480mg
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