Cheramie's Oyster Pie

6 servings Prep: 30 m Cook: 1 h Total: 1 h 30 m Intermediate
1.0/5 (1)
Cajuns love oysters, yeah. This savory oyster pie combines plump Gulf oysters with bacon, the holy trinity, and a buttery homemade crust for a rich, comforting main dish that shows off the best of Louisiana seafood cooking.

Ingredients

6 servings
  • 1 1/4 cup all-purpose flour
  • 6 tbsp cold unsalted butter, diced
  • 1 tsp salt
  • 3 tbsp to 4 tbsp ice water
  • 4 strips bacon, chopped
  • 1 cup chopped yellow onions
  • 1/2 cup chopped celery
  • 1/2 cup chopped green onions
  • 2 tsp minced garlic
  • 1 tbsp Creole Seasoning
  • 3/4 tsp salt
  • 1/8 tsp cayenne
  • 1/4 cup all-purpose flour plus more, for dusting
  • 1 quart oysters, cut in half or quarters if large, well-drained and 3/4 cup liqueur reserved
  • 1/2 cup heavy cream
  • 1 tsp fresh lemon juice
  • 1/3 cup chopped fresh parsley leaves

Step-by-Step Instructions

  1. Preheat the oven to 375 degrees F.
  2. Make the pie crust by combining the 1 1/4 cup flour, diced cold butter, and 1 tsp salt. Work the butter into the flour until the mixture resembles coarse crumbs. Add ice water 1 tablespoon at a time until the dough just comes together. Form into a disk, wrap, and refrigerate while preparing the filling.
  3. In a large sauté pan or cast iron skillet add bacon and cook over low heat until rendered and crisp, about 8-10 minutes.
  4. Remove the bacon from the pan onto a paper towel lined plate and keep the bacon fat over low heat. There should be about 1/4 cup of bacon fat left in the pan, canola oil can be added if you need more.
  5. Add the onions and the celery and cook until soft, about 2 minutes. Add the green onions, garlic, Creole seasoning, salt, and cayenne.
  6. Add the 1/4 cup flour and cook, stirring, to make a light roux, about 3 minutes. Add the reserved oyster liquor, cream and lemon juice, stirring constantly until the mixture thickens, 3 to 4 minutes.
  7. Next add the oysters and cook just until the oysters start to curl, about 2 minutes. Remove the oyster mixture from the heat and add the bacon and parsley, let cool slightly.
  8. Roll the dough out on a floured work surface and split into 2 equal pieces. Transfer half of the dough to a 9-inch pie pan and form into a crust and set aside.
  9. Pour the oyster mixture into the pie shell and cover with the other half of the rolled out dough. Crimp around the edges to seal and make slits in the top to allow steam to escape. Bake until the crust is golden brown and the filling is bubbly, about 30 minutes. Allow to cool slightly prior to serving.

Common Problems and Solutions

Q: Why is my pie crust soggy?

A: Make sure to drain the oysters very well and let the filling cool slightly before adding to the pie shell. The filling should be thick, not watery. You can also pre-bake the bottom crust for 5-7 minutes before adding the filling.

Q: How do I know when the oysters are done?

A: Oysters are done when their edges just begin to curl, usually about 2 minutes. Don't overcook them or they'll become tough and rubbery.

Q: Can I use a store-bought pie crust?

A: Yes, a store-bought refrigerated pie crust will work fine and save time. You'll need two crusts for this recipe.

Tips and Techniques

Don’t skip the step of reserving 3/4 cup of oyster liquor—this briny liquid adds incredible flavor to the filling. If your oysters don’t release enough liquid, you can supplement with a little seafood stock or clam juice.

Ingredient Substitutions

  • bacon: salt pork or pancetta
  • heavy cream: half-and-half
  • fresh oysters: jarred oysters

Equipment Needed

  • 9-inch pie pan
  • Cast iron skillet or large sauté pan
  • Rolling pin
  • Mixing bowls

Historical Context

Oyster pies have been a Louisiana tradition since the 1800s, when Gulf oysters were plentiful and cheap. This recipe represents the Cajun version, enriched with bacon and aromatics rather than the simpler Creole preparations.