Oyster Pie

Unbaked Pie Crust (recipe linked) for two crusts (but leave out the sugar)

1 pint oysters - keep the juice!  (It's actually called "liquor")

3 cups crushed crackers (We used Club Crackers, but saltines, Trenton crackers, or other varieties are fine)

1 tsp. salt

1/4 tsp. pepper

3 tbsp. cold butter, cut into 1/4 inch squares

3 stalks celery, chopped

1.5 cups Half-and-Half

Repeat a second layer, filling up the pastry-lined dish.

Add the Half-and-Half mixed with the oyster liquor, pouring directly into the layers.

Cover with the top crust of pastry and crimp together as you would a fruit pie.  

Cut slits into the top crust layer. 

Place on middle rack of oven and bake for 45 minutes until crust is golden brown.

Let cool for a few minutes, cut and serve.  Enjoy!