Preheat the oven to 400 degrees F.
Fry the bacon in a large skillet over medium-high heat until crisp. With a slotted spoon, transfer the bacon to a platter and drain on paper towels. Set aside.
Reduce the heat to medium and add the flour. Cook, stirring constantly, to form a medium brown roux the color of peanut butter, about 5 minutes. Add the onions, bell peppers, celery, salt, cayenne and black pepper. Cook, stirring constantly, until vegetables are wilted and brown, about 8 minutes. Add the bay leaves, parsley, green onions, garlic, and milk. Stir well to combine and cook, stirring often, until the mixture is thick and creamy, about 8 to 10 minutes. Add the oysters and the reserved bacon. Fold into the mixture and cook until the edges of the oysters curl, 2 to 3 minutes. Remove from the heat and remove the bay leaves. Set mixture aside to cool completely before proceeding.
On a lightly floured surface, roll out 1 of the disks of dough to a thickness of 1/8-inch. Carefully transfer the dough to a 9-inch pie plate. Pour the oyster mixture into the crust. Rub the edges of the pie crust with a little water. Roll out the second disk of dough and place this on top of the oyster mixture. Trim the top and bottom edges so that they just overhang the pie plate, then decoratively crimp together the top and bottom crusts to form a raised edge. Make several slashes in the top of the piecrust with a sharp knife. Place the pie on a baking sheet. Bake for 45 minutes to 1 hour, or until the crust is golden brown and the filling is heated through.
Cool for a few minutes before slicing into wedges to serve.
Yield: 6 to 8 servings