I made this recipe to go with the interview with Kathy Wielech Patterson, but I went on too long, and it seemed like too much for one post.
So here it is. This is one of several recipes in “Maryland’s Chesapeake” that were contributed by local chefs. This one comes care of Adam Snyder of Brewhouse No. 16 in Mount Vernon, Baltimore.
Oyster pie is an ideal dish for an “upscale pub” in an old firehouse. Like oyster stew, oyster pie is often found in old Maryland cookbooks. In fact, Elizabeth Ellicott Lea wrote the first cookbook that was written by a Maryland author. She offers up not one but three oyster pie variations.
As I began to cut the pastry, I realized I was making a huge amount. I baked this pie in my 15-inch skillet, which set a new record for the largest pie diameter. It’s not pretty – you have to work fast with a hot filling and pastry crust. You can also bake this pie in a deep casserole dish and have more cookies later (see recipe below). ).
Sadly I did not have three cups of oyster liquor sitting around and had to substitute stock. Nonetheless, this recipe made a wonderful meal for a cold January night. Several nights, actually.
To make crust: Combine flour, salt, and sugar in a food processor. Add butter and pulse until mixture resembles coarse meal, about 10 seconds. Slowly add ¼ to ½ cup of cold water while the machine is running until the dough comes together and forms a ball. Turn the dough out onto a work surface and flatten it into a disk. Wrap in plastic and refrigerate at least an hour before using.
To make filling: In a large pot over medium heat render bacon in butter until crispy. Add celery, parsnips, and onions and cook until vegetables soften and sweat, about 8 minutes. Sprinkle in the flour and stir well to create a roux. Cook for 5 minutes. Pour in the wine and stir, scraping up any bits of vegetable clinging to the pan. Add the oyster liquor and potatoes. Cook until liquid thickens, then stir in the mustard and heavy cream. Add the oysters, turn the heat to low, and cook for 20 minutes. Stir in parsley, add salt and pepper. Remove mixture from the heat, and allow to cool.
To assemble pie: Preheat oven to 325°F. Scoop pie filling into a 4-quart oven-safe dish or casserole. Roll pastry out to 1/8 inch thickness and drape over pie filling. Crimp edges decoratively. Beat egg with two tablespoons of water and brush it over the crust. [I forgot to do this – K] Cut slits into the top to allow steam to vent. Bake for 30 minutes, until pastry is golden brown and filling is hot. Allow to rest 5 minutes before serving.
[Note from Kara: roll the extra crust in cinnamon sugar and cut it into shapes. Bake with the pie for 10 to 15 minutes. ].
This recipe is from “Maryland’s Chesapeake: How the Bay and Its Bounty Shaped a Cuisine,” which was written by Kathy Wielech Patterson and Neal Patterson and came out in 2016 by Globe Pequot Press.
Oyster pie is a timeless Southern Thanksgiving tradition that deserves a place at every holiday table. This savory pie delivers bold oyster flavor in a simple hearty recipe that’s easy to recreate year after year. As someone who grew up eating oyster pie at Thanksgiving, I’m here to share why this dish is so special and how you can start your own oyster pie tradition.
A Brief History of Oyster Pie
Oysters have been a staple of Southern cooking for centuries. In coastal communities, oysters were an abundant source of protein that could be gathered right from the shoreline. Oyster pies became a natural way to stretch this tasty seafood into a hearty, filling meal.
Oyster pie recipes started appearing in early American cookbooks in the 1800s, cementing pie as a Thanksgiving centerpiece. Each family would develop their own oyster pie recipe, passing it down through generations. My family’s oyster pie recipe comes from my Aunt Gail, who learned it from her mother. I’m proud to continue preparing this recipe, keeping my family’s traditions alive.
Why Oyster Pie Belongs on Your Thanksgiving Table
If oyster pie isn’t already part of your Thanksgiving meal here’s why you should add it to your menu
It’s simple, yet impressive. Oyster pie has a short ingredient list of crackers, oysters, butter, and light cream. While easy to prepare, a steaming hot oyster pie looks stunning on your holiday table.
It’s comforting, yet luxurious. The creamy oyster filling baked between crisp, golden crackers is velvety, rich, and deeply satisfying. Oysters give this pie an elegant edge.
It captures the essence of Thanksgiving. For many Southerners, oysters are intrinsically tied to Thanksgiving and the low country lifestyle. Serving oyster pie honors regional customs and culinary history.
It highlights quality ingredients. Thanksgiving is the time to splurge on the best oysters and heavy cream to let these premium components shine through.
It’s crowd-pleasing, yet unique. For guests who don’t typically eat oysters, oyster pie is an approachable introduction, with a texture akin to chicken pot pie. It stands out from typical sides but still offers familiar flavors.
How to Make Oyster Pie Just Like My Aunt Gail
My Aunt Gail taught me her time-tested oyster pie recipe that stays true to our family’s traditions. Here’s how we make it:
Make the cracker crust Cover the bottom of a casserole dish with a single layer of saltine crackers Brush the crackers with melted butter to help them hold together and turn crispy in the oven.
Layer the oyster filling. Cover the crackers with a layer of fresh shucked oysters. We like using wild-caught, medium-size oysters from local waters. Season with salt, pepper, and more butter. Repeat the layers until you’ve used all the oysters.
Mix the creamy oyster sauce. In a measuring cup, combine heavy cream and the oyster liquor reserved from shucking. Froth with a whisk before pouring over the layered oysters. This sauce infuses the pie with briny oyster essence.
Bake until bubbling. Bake at 350°F until the sauce is bubbling and the crackers turn golden brown, about 55 minutes. For the prettiest presentation, use a round casserole dish.
Cool, slice, and serve. Allow the oyster pie to cool for 10 minutes before slicing. Serve warm with a crispy green salad or collard greens. Provide extra crackers for scooping up any delicious sauce.
Oyster pie is easy to make ahead. Prepare the entire pie, refrigerate overnight, and bake just before serving. Leftovers also reheat beautifully for several days.
Passing Down Traditions Through Oyster Pie
For my family, oyster pie is so much more than a Thanksgiving dish – it represents heritage, celebration, and quality time together. That’s why I’m teaching my daughter, Sarah, how to prepare our treasured oyster pie, just like my Aunt Gail taught me.
Sarah helps layer the oyster filling and pour the creamy sauce, learning techniques and family stories along the way. Someday, she can carry on our traditions, making oyster pie for her own family.
This Thanksgiving, consider starting a new tradition by baking oyster pie. Use the best oysters you can find and make the pie your own with creative crackers, seasonings, or mix-ins. Taste a bite – I bet you’ll want to serve oyster pie at your table each holiday season going forward. When a dish evokes so much nostalgia, history, and seasonal flavor, that’s how you know it deserves a permanent spot on your Thanksgiving table.
