Oyster Pie

Course : Cajun
Serves: 8
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2 crusts pastry for 9 inch 2-crust pie
2 tablespoons flour -- all-purpose
1 quart oysters -- med, freshly shucked
1/4 cup scallions -- chopped
2 tablespoons parsley -- chopped
1/4 teaspoon salt
2 tablespoons butter or margarine
1/2 teaspoon Tabasco sauce

Preparation / Directions:

1. Prepare pastry. 2. Roll out half the pastry to a 12-inch circle and line a 9-inch pie plate; sprinkle with 1 tablespoon flour. 3. Drain oysters; reserve 1/4 cup oyster juice. 4. Turn oysters into pie plate; top with scallions, parsley and salt, then dot with butter. 5. Combine reserved oyster juice and Tabasco; pour over oysters, then sprinkle with remaining 1 tablespoon flour. 6. Roll out remaining pastry for top crust; cut vents to allow steam to escape during baking. 7. Place pastry over oysters; seal and flute edge. 8. Bake in preheated 350F oven 50 minutes, or until pastry is golden brown.

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