Salmon/Oyster Pies

Preparation info

  • Difficulty


  • Makes



Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Serve filling on rice instead of in pastry shells for a change


  • Pastry for 2-crust pie
  • ¼ c. butter or regular margarine
  • ¼ c. flour
  • c. milk
  • 1 tblsp. minced parsley
  • 1 tblsp. lemon juice
  • 1 pt. oysters
  • 1 ( oz.) can salmon


  • Line 6 large custard cups or individual casseroles with pastry. Prick, crimp edges. Bake in hot oven (425°) 15 minutes, until browned.
  • Melt butter; blend in flour, and stir in milk, ½ c. at a time. Add parsley and lemon juice.
  • Cook oysters in their liquor until edges curl, about 3 minutes. Add salmon, flaked. Add both to white sauce. Heat through slowly. Pour into baked pastry shells.