CRUST:

1 1/2 c. flour
2/3 c. shortening
1/4 tsp. salt
1/4 c. cold water
1 egg

With 2 knives or pastry blender, cut in flour, shortening and salt. Add water and egg. Mix and set aside while you prepare filling.

FILLING:

10 oz. jar oysters
8 or 10 thin slices leftover beef roast
1/2 c. celery, sliced
1/2 c. green onions, chopped
1 tbsp. parsley, chopped
1 stick butter or less
1 pt. beef stock or 2 bouillon cubes, dissolved in 2 cups hot water
1 tsp. lemon pepper seasoning

Place oysters in a colander and lightly rinse. Roll 2/3 of the dough out, line the bottom and sides of a well-greased 8x12 inch baking dish. Over dough layer the beef and then layer the oysters over the beef. Add the chopped vegetables, cover with the beef stock and 2/3 of the butter, cut into squares. Over broth, sprinkle the lemon pepper seasoning.

Roll remaining dough out and cut into 1-inch strips as long as the dish and weave dough to cover pie. Bake in 350 degree oven for 1 hour. Raise temperature to 400 degrees and let bake 10 minutes longer if darker brown crust is desired. The remaining 1/3 stick of butter may be placed on top of the uncooked pie if a crunchy crust is desired. Serves 6-8.