1 stick butter
1 c. flour, plain
1/2 to 3/4 c. milk
1 clove garlic, chopped
1/2 green pepper, chopped
3/4 c. scallions, white and green
1/2 c. parsley, minced
3 stems celery with leaves chopped
1 qt. oysters with juice
Salt, white and red pepper
1 tbsp. Tabasco

PIE DOUGH:

2 c. flour
1 tsp. salt
2/3 c. butter
5 or 6 tbsp. ice water

Make pie dough from above ingredients and line pan with 1 portion. Use other for top of pie.

Chop up the garlic, green onions or scallions, parsley, bell or green pepper, and celery with leaves. Ready to use.

Make a roux with the butter and flour, stirring constantly until it reaches the color 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 filling is too thick and stiff, add oyster juice. Add the chopped items and lastly add salt, peppers, and Tabasco to taste.

Start pie at 450 degrees and bake for 15 minutes to prevent bottom crust from becoming soggy. Reduce heat to 350 degrees and continue baking until nicely browned. Serve while hot. Be sure to prick pie crust to let steam escape.