Homemade Nova Scotia Seafood Pie: A Comfort Food Classic with a Healthy Twist

There are few dishes as comforting and satisfying as a well-made savory pie, and this **Seafood Pie** is no exception. It’s a delightful blend of mixed seafood, tender vegetables, and a rich, creamy sauce, all nestled between two flaky pie crusts. What makes this particular recipe stand out is its clever use of cottage cheese in the sauce, significantly reducing the fat content without compromising on its luxurious texture or tangy flavor. This makes it a perfect, wholesome option for a hearty family meal.

My connection to this delightful dish runs deep, stemming from summers spent on the picturesque East Coast of Canada, specifically Nova Scotia, where my parents reside for half the year. Despite their cottage being a good 25 minutes from any large grocery store, a trip to the famed Masstown Market – over an hour’s drive away – became a cherished tradition. This market is a true treasure trove, offering an abundance of local fruits and vegetables, artisan breads, homemade baked goods, locally sourced meats and cheeses, and, of course, an impressive array of fresh seafood.

However, the undisputed highlight for our family was always their incredible **Seafood Pie**. Sold fresh and frozen, with or without lobster, it’s a culinary masterpiece that embodies the essence of East Coast comfort food. As someone who has always preferred savory pies over sweet ones, this particular pie holds a special place. Even Mr. Dreamboat, who typically isn’t a fan of savory pies, makes an enthusiastic exception for this one. Since getting our hands on a Masstown Market pie in Alberta is impossible, I embarked on a mission to recreate this beloved classic at home. And now, I’m thrilled to share my rendition with you.

Crafting Your Homemade Seafood Pie: A Step-by-Step Guide

Creating this delicious homemade seafood pie is a rewarding experience. The process is straightforward, focusing on proper preparation and assembly to ensure every bite is packed with flavor and comforting warmth. Let’s walk through the steps to achieve that perfect golden crust and bubbling, savory filling.

Prepping the Perfect Pie Crusts

The foundation of any great pie is its crust. Whether you’re a seasoned baker who loves to make them from scratch or prefer the convenience of store-bought options, ensuring your crusts are ready is the first crucial step. If you’re using pre-made crusts, always check the package instructions; many recommend bringing them to room temperature before attempting to unroll and place them. This prevents tearing and makes them much more pliable, resulting in a smoother, more even pie. If you’re making your own, have them chilled and rolled out, ready for filling.

Preparing the Hearty Filling

Next, we tackle the star components of our filling: the potatoes and seafood. For the potatoes, I find it easiest to peel them first, then cut them into large, roughly 1-inch chunks. Boil these in lightly salted water until they are just tender enough to be easily pierced with a paring knife, typically 5-7 minutes. Be careful not to overcook them, as they will continue to cook in the oven. Once drained and slightly cooled, cut them into smaller 1/2-inch pieces. This size ensures they integrate well with the other ingredients without becoming mushy.

In a large mixing bowl, combine the diced potatoes with frozen corn (no need to thaw), finely minced shallot, vibrant red bell pepper (or any color you prefer), freshly shredded cheddar cheese, and your mixed seafood. The seafood should be thawed and cut into bite-sized pieces if needed. A crucial step here is to sprinkle everything with a tablespoon of cornstarch. This seemingly small addition plays a big role in thickening the sauce during baking, preventing a watery filling and ensuring a perfectly cohesive pie. Toss everything gently to ensure the cornstarch is evenly distributed.

The Secret to a Creamy, Lighter Sauce

Now for the pièce de résistance: the creamy sauce. My recipe uses a base of blended cottage cheese, which is the secret to achieving a luxurious, tangy sauce without the extra fat and calories often found in traditional cream-based or cream cheese fillings. To prepare, combine cottage cheese, cream (whipping, coffee, or half-and-half all work), fresh lemon juice, finely chopped parsley, dried savory, freshly ground black pepper, and the remaining kosher salt in an immersion blender vessel or a small food processor. Blend until the mixture is completely smooth and free of any cottage cheese lumps. This blending step is essential for that perfect creamy consistency. Pour this silky mixture over your prepared vegetable and seafood blend, and stir gently to combine everything thoroughly.

Assembling and Baking Your Pie

With your filling ready, it’s time to assemble. Roll out one of your pie crusts and carefully place it into a 9-inch pie plate. Spoon the rich seafood filling evenly over the bottom crust. Next, roll out the second pie crust and delicately place it over the filling. Crimp the edges of the top and bottom crusts together to seal the pie. A simple fork crimp works beautifully and adds a rustic charm. For a golden, professional finish, whisk an egg with a tablespoon of milk to create an egg wash, and lightly brush it over the top crust. Don’t overdo it – a thin, even layer is perfect. Finally, use a paring knife to cut several vents into the top crust. These vents are crucial for allowing steam to escape during baking, preventing the crust from becoming soggy and ensuring the filling bubbles beautifully.

To prevent any potential leaks from making a mess in your oven, place the pie plate onto a baking sheet. Bake in a preheated oven at 350°F (175°C) for 40-50 minutes, or until the top crust is a beautiful golden brown and the filling is visibly bubbling. If you’re using a glass pie pan, you might find that the baking time needs to be extended slightly, as glass heats differently than metal. Once baked, resist the urge to cut into it immediately. Allowing the pie to cool for at least 10 minutes helps the filling set, ensuring clean, perfect slices.

Essential Ingredients for Your Seafood Pie

The success of this seafood pie lies in the quality and thoughtful combination of its ingredients. Here’s a closer look at what you’ll need and some tips for selection:

• Pie Crusts: You’ll need two – one for the bottom and one for the top. While store-bought crusts offer convenience, I recommend the roll-out variety over those pre-formed in a pan for better fit and appearance. If you love baking, a homemade flaky pie crust will elevate this dish even further.
• Yukon Gold or Russet Potatoes: These varieties hold up well to boiling and baking. Peeling them before boiling makes for a smoother, more uniform texture in the filling. However, you can leave the peels on for added fiber and nutrients if preferred, peeling them after cooking.
• Kosher Salt: Primarily used for boiling the potatoes, much of this salt will be discarded with the water. The remaining salt contributes to the overall seasoning of the pie.
• Frozen Corn: Convenient and readily available, frozen corn adds a touch of sweetness and texture. Fresh or well-drained canned corn can be used as alternatives.
• Shallot: Offers a milder, sweeter onion flavor compared to regular onions, perfect for a delicate seafood pie.
• Red Bell Pepper: Adds vibrant color and a sweet, slightly peppery crunch. Any color of bell pepper will work equally well.
• Shredded Cheddar Cheese: Shredding your own cheese from a block using a box grater is always recommended. Pre-shredded varieties often contain anti-caking agents that can hinder smooth melting, affecting the texture of your filling.
• Frozen Mixed Seafood: Look for a “chowder mix” at your local grocery store, which often includes a blend of bay scallops, small shrimp, cod, and haddock. If a mix isn’t available, create your own combination of these or other firm white fish. Always thaw the seafood completely and pat it dry before adding it to the filling. Cut larger pieces into bite-sized portions.
• Cornstarch: A crucial thickening agent for the filling, ensuring your sauce is creamy and not watery.
• Cottage Cheese: The star of our healthier creamy sauce. Blending it completely removes any curds, transforming it into a smooth, thick base that mimics cream cheese but with significantly less fat, fewer calories, and more protein. It also adds a lovely tangy note.
• Cream: A small amount of cream (whipping cream, coffee cream, or half-and-half) enriches the cottage cheese sauce, adding to its luxurious texture.
• Lemon Juice: Freshly squeezed lemon juice brightens the flavors and adds a zesty tang to the sauce. Bottled lemon juice can be used in a pinch.
• Fresh Parsley: Contributes a fresh, herbaceous note. If fresh parsley isn’t available, dried parsley can be substituted; remember to use about one-third of the amount (1 teaspoon for this recipe).
• Dried Savory: This herb is a signature flavor of East Coast cuisine, especially in Nova Scotia. It comes in summer and winter varieties, with summer savory being milder and more commonly used in this region. It imparts a warm, slightly peppery, and aromatic flavor that is essential to the authentic taste of this pie.
• Freshly Ground Black Pepper: For a pungent, fresh spice kick that complements the other flavors.
• Egg and Milk (for Egg Wash): Any size egg will do for the egg wash. You’ll only need a small amount of milk to mix with the egg, creating a simple wash that gives the pie crust a beautiful golden sheen and crisp texture. You’ll likely have leftover egg wash, which can be saved for other baking projects or even scrambled eggs.

Explore More Delicious Seafood Recipes!

If you love the flavors of the ocean, you’re in for a treat! Here are some other fantastic seafood recipes to inspire your culinary adventures:

Carissa Serink

Nova Scotia Inspired Seafood Pie

No ratings yet

This savory homemade Seafood Pie is inspired by Nova Scotia’s East Coast, featuring a delightful mix of seafood and vegetables in a creamy, tangy sauce made with blended cottage cheese for a lighter, yet incredibly comforting meal.

SaveSaved!
Print Recipe
Pin Recipe

Servings: 6

Course: Dinner, Entree, Main Course

Cuisine: Canadian, Universal

Calories: 450

Special Diet: Nut Free

Prep Time 20 minutes mins

Cook Time 50 minutes mins

Cooling Time 10 minutes mins

Total Time 1 hour hr 20 minutes mins

Cook ModePrevent your screen from going dark

Ingredients
Equipment
Method
Nutrition

Equipment

• Box Grater
• Immersion blender or mini food processor
• 9″ pie pan or 9″ round cake pan

Ingredients

 

US CustomaryMetric

 

• ▢ 2 pie crusts store-bought or homemade, 9-inch size recommended
• ▢ 2 medium Yukon gold or russet potatoes peeled, and cut into 1-inch quarters for boiling
• ▢ 1 1/2 teaspoons kosher salt divided, for boiling potatoes and seasoning sauce
• ▢ 1 cup frozen corn thawed or unthawed
• ▢ 1/2 medium red bell pepper stemmed, seeded, and cut into 1/2″ (1cm) pieces
• ▢ 1 medium shallot minced finely
• ▢ 1/2 cup packed shredded cheddar cheese freshly shredded for best melting
• ▢ 12 ounces frozen mixed seafood e.g., bay scallops, small shrimp, cod, or haddock, thawed and cut into bite-sized pieces
• ▢ 1 Tablespoon cornstarch
• ▢ 1/2 cup cottage cheese full-fat or low-fat, to be blended smooth
• ▢ 1 Tablespoon cream whipping cream, coffee cream (18%), or half-and-half (10%)
• ▢ 1 Tablespoon lemon juice freshly squeezed preferred
• ▢ 1 Tablespoon minced fresh parsley or 1 teaspoon dried parsley
• ▢ 1 teaspoon dried savory summer savory is traditional
• ▢ 1/2 teaspoon freshly ground black pepper
• ▢ 1 egg for egg wash
• ▢ 1 Tablespoon milk any type, for egg wash

Instructions

 

1. Preheat your oven to 350°F (175°C). If using store-bought pie crusts, ensure they are at room temperature as per package instructions for easier handling.
2. In a small pot, bring enough water to a boil to cover the potatoes. Add the quartered potatoes and 1 teaspoon kosher salt. Boil for 5-7 minutes, or until the potatoes are easily pierced with a paring knife. Drain the potatoes thoroughly and allow them to cool slightly.
3. Once the potatoes are cool enough to handle, cut them into uniform 1/2″ (1 cm) pieces.
4. In a large mixing bowl, combine the cut potatoes with 1 cup frozen corn, the diced bell pepper, the minced shallot, 1/2 cup packed shredded cheddar cheese, and the thawed mixed seafood. Sprinkle with 1 Tablespoon cornstarch and toss everything thoroughly to ensure the cornstarch coats all the ingredients, which will help thicken the sauce.
5. In a separate large measuring cup or an immersion blender vessel (or a small food processor), combine 1/2 cup cottage cheese, 1 Tablespoon cream, 1 Tablespoon lemon juice, 1 Tablespoon minced fresh parsley, 1 teaspoon dried savory, 1/2 teaspoon freshly ground black pepper, and the remaining 1/2 teaspoon kosher salt. Blend until the mixture is completely smooth and creamy, with no cottage cheese lumps remaining.
6. Pour the blended cottage cheese mixture over the vegetable and seafood mixture in the large bowl. Stir well to thoroughly combine all the ingredients and coat them evenly with the creamy sauce.
7. Carefully roll out one of the pie crusts and place it into a 9-inch deep dish pie pan or a 9-inch round cake pan. Spread the delicious seafood filling evenly over the bottom pie crust. Roll out the second pie crust and gently place it over the filling. Crimp the edges of both crusts together to seal the pie securely. Using a fork is a simple and effective method for crimping.
8. In a small bowl, whisk together 1 egg and 1 Tablespoon milk to create an egg wash. Lightly brush the top pie crust with a thin, even layer of this mixture; avoid applying too much to prevent pooling. (You will likely have leftover egg wash, which can be stored for other uses or discarded). Using a small paring knife, cut several slits or vents into the top of the pie crust to allow steam to escape during baking.
9. Place the pie on a baking sheet to catch any potential drips or leaks. Bake in the preheated oven for 40-50 minutes, or until the top crust is beautifully golden brown and the filling is visibly bubbling hot. If using a glass pie pan, you may need to add an additional 5-10 minutes to the cooking time. Once baked, remove from the oven and allow the pie to cool for at least 10 minutes before slicing and serving. This cooling time is essential for the filling to set properly, ensuring perfect slices.

Nutrition

Calories: 450kcal
Carbohydrates: 49g
Protein: 19g
Fat: 20g
Saturated Fat: 7g
Polyunsaturated Fat: 2g
Monounsaturated Fat: 8g
Cholesterol: 20mg
Sodium: 1161mg
Potassium: 453mg
Fiber: 4g
Sugar: 2g
Vitamin A: 514IU
Vitamin C: 28mg
Calcium: 111mg
Iron: 2mg

Tried this recipe?

Please Consider Leaving a Review!

* Recipe adapted from Taste of Nova Scotia