Oyster Pie

Ingredients

• 6 servings butter 
• 1  carrots sliced
• 1 stalk celery chopped
• 1  egg wash mixed with 1 tablespoon water)
• 1.5 cups flour instant
• 0.5 cup milk 
• 1 pint dozens oysters 
• 2  potatoes diced
• 0.3 teaspoon salt 
• 6 servings salt and pepper 
• 0.3 cup solid vegetable shortening chilled
• 0.3 cup butter unsalted chilled
• 0.3 cup water cold

Equipment

• food processor
• oven
• baking pan
• pastry cutter

Directions

1. Parboil potatoes, celery and carrot until fork-tender.
2. Drain and season with salt and pepper.
3. Layer vegetables and oysters in baking pan. Dot top with butter; pour heated milk over. Cover with pastry. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape.
4. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.
5. Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers.
6. Add shortening, and salt. Continue to combine adding 1/4 cup cold water. Gather into a ball and flatten into an 8-inch disc. Refrigerate 30 minutes.