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South Jersey Oyster Pie
This recipe appeared in our Spring 2025 issue.
South Jersey Oyster Pie
Gather these ingredients
- 1/2 pound bacon
- 1 double crust ready-to-use pie crust
- 1 small onion, chopped
- 3 stalks of celery, chopped
- 3 cloves garlic, minced
- 1 small green pepper, chopped
- 3 Tbsp all-purpose flour
- 3/4 cup heavy cream
- 24 oysters shucked with liquid reserved
Instructions
- Preheat the oven to 375 degrees. In a large skillet, cook the bacon until crispy. Remove and chop into small pieces and set aside.
- Add the onions, celery, garlic, and green bell pepper to the bacon grease. Cook over medium heat until vegetables are tender (approximately 5 minutes).
- Sprinkle the flour over the mixture and stir until evenly coated.
- Slowly whisk in the heavy cream and the reserved oyster liquid. Cook for 1–2 minutes until the mixture is thickened.
- Remove from heat and stir in the oysters and the bacon.
- Place the bottom crust into a lightly greased 9-inch pie dish and pour in the oyster mixture. Place the top crust over the mixture and crimp the edges together to seal. Brush the top of the crust with egg wash.
- Bake for 45-50 minutes or until the crust is golden brown. Let cool before serving.
