Directions:
Having buttered the inside of a deep pie plate, line it with puff paste, or common pie crust, and prepare another sheet of paste for the lid; put a clean towel into the dish (folded so as to support the lid), set it into the oven and bake the paste well; when done, remove the lid and take out the towel. While the paste is baking, prepare the oysters. Having picked off carefully every bit of shell that may be found about them, drain the liquor into a pan and put the oysters into a stewpan with barely enough of the liquor to keep them from burning; season them with pepper, salt and butter; add a little sweet cream or milk, and one or two crackers rolled fine; let the oysters simmer, but not boil, as that will shrivel them. Remove the upper crust of pastry and fill the dish with the oysters and gravy. Replace the cover and serve hot.

Some prefer baking the upper crust on a pie plate, the same size as the pie, then slipping it off on top of the pie after the same pie is filled with the oysters.