1 stick butter
1 c. flour
1/2 to 3/4 c. milk
1 clove garlic, chopped
1/2 green bell pepper, chopped
3/4 c. onion tops & bottoms, chopped (bottoms are white part of onions)
1/2 c. parsley, minced
3 stems tender celery, chopped
1 qt. oysters
Salt, black pepper, red pepper
1 tbsp. hot sauce

Chop up all "zarbage" (garlic, onions, parsley, bell pepper and celery) ready for use. Make a roux with the butter and flour, stirring constantly until it reaches the hue of a brown paper bag. Add milk. Stir well. Drain juice from oysters and add only the oysters. Cook for 15 minutes or until oysters have thrown off all their juice. If mixture is too stiff, add oyster juice. Add the chopped ingredients and lastly add salt, pepper and hot sauce to taste.

Please Note: Bea said the reason for adding the salt last was to keep the milk from curdling.

PIE DOUGH:

2 c. flour
1 tsp. salt
2/3 c. high grade shortening
5 to 6 tbsp. iced water

Mix ingredients together. Divide dough into 2 parts and roll out. Line pan with 3/4 of the dough. Fill with oyster mixture. Top with remaining dough.

Start pie at 450 degrees and cook for 15 minutes to prevent inside crust from being soggy. Reduce heat to 350 degrees and continue cooking until nicely browned. Serve while hot.