Nature’s Feast: Seafood Dinner Pie

first_img By Terry Otto, Columbian staff writer Published: July 3, 2019, 6:49pm By signing up you are agreeing to our Privacy Policy and Terms of Service. It’s summer, and trips to the coast can mean bringing home a lot of good seafood. This is a favored recipe for when you have a mixture of seafood on hand. You can use a single kind of seafood, such as crab, but combinations are more fun. However, it is best if you use some crab or shrimp in the mix. If you use fish, make sure to use a firm-fleshed fish that will hold up well. Good examples include sturgeon, cod, sea bass, or halibut.Ingredients:Pastry for a 9-inch two-crust pie3 tbsp butter3 tbsp flour1/8 cup decorative salt1 tsp table salt1/8 tsp white pepper1/4 tsp thyme1/4 tsp garlic powder3/4 cup crab, shrimp, or lobster broth3/4 cup light cream2 cups chopped, cooked seafood, any combination of crab, shrimp, clams, mussels, scallops, fish, or lobster.1/2 cup cooked peas3/4 cup cooked carrots3/4 cup cooked onionsDirections:Heat oven to 425 degrees. Lightly coat a 9-inch pie plate with spray oil. Fit half the pie crust into plate.Melt butter in large saucepan over medium heat. Add flour, salt, pepper, thyme, and garlic powder. Stir until mixture is smooth and bubbles well. Add broth and cream and cook until mixture starts to thicken. Buy this Photo Summer means trips to the coast and fresh ocean bounty. This dinner pie will please any seafood aficionado. Terry Otto/The Columbian Share: Remove from heat and stir in seafood and vegetables. Pour mixture into prepared pie plate. Use remaining pastry for top, seal and flute. Cut a few slits into top of pastry to allow venting. Sprinkle decorative salt over the top.Use foil or a pie crust ring to prevent excess browning, and bake 35 to 40 minutes. Remove foil or ring for the last fifteen minutes of cooking. Let stand for fifteen minutes before serving.Serves 6. Nature’s Feast: Seafood Dinner Piecenter_img Receive latest stories and local news in your email: GO Share: Terry Otto Columbian staff writer [email protected]last_img