Line a deep pie plate with pie crust--fill it with dry pieces of bread,
cover it over with puff paste--bake it till a light brown, either in a
quick oven or bake pan. Have the oysters just stewed by the time the
crust is done--take off the upper crust, remove the pieces of bread,
put in the oysters, season them with salt, pepper, and butter. A little
walnut catsup improves the pie, but is not essential--cover it with the
crust.