Oyster Pie

• 2 potatoes, diced
• 1 stalk celery, chopped
• 1 carrot, sliced (optional)
• Salt and pepper
• 1 pint oysters
• Butter
• 1/2 cup milk, heated
• 1 recipe pastry, recipe follows
• Egg wash, (1 egg mixed with 1 tablespoon water)
• 1 1/2 cups instant flour
• 1/4 cup chilled unsalted butter
• 1/4 cup chilled solid vegetable shortening
• 1/4 teaspoon salt
• 1/4 cup cold water

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.
4. Dot top with butter; pour heated milk over.
5. Cover with pastry.
6. Paint with egg wash. Make a few small slashes in the pastry for the steam to escape.
7. Bake in a preheated 375 degree oven for 35 minutes or until crust is golden brown.
8. Combine flour and butter with a pastry cutter, in a food processor, or by rubbing together with your fingers.
9. Add shortening, and salt.
10. Continue to combine adding 1/4 cup cold water.
11. Gather into a ball and flatten into an 8-inch disc.
12. Refrigerate 30 minutes.

potatoes, celery, carrot, salt, oysters, butter, milk, recipe pastry, egg wash, flour, butter, chilled solid vegetable shortening, salt, cold water

Taken from www.foodnetwork.com/recipes/oyster-pie-recipe0.html (may not work)