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Publisher Photo
My grandmother made the best Shoofly Pie in the tradition of the Pennsylvania Dutch. Shoofly pie is to the Pennsylvania Dutch as Pecan Pie is to a southerner. —Mark Morgan, Waterford, Wisconsin
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 65 min. + cooling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. + chilling Bake: 65 min. + cooling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • 1 large egg yolk
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • Dash salt
  • 6 tablespoons cold butter, cubed

Directions

On a floured surface, roll pastry dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Shoofly Pie in Test Kitchen Favorites 2004 2005, p285

Nutritional Facts

1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.

Popular Videos

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • 1 large egg yolk
  • TOPPING:
  • 1-1/2 cups all-purpose flour
  • 3/4 cup packed brown sugar
  • 3/4 teaspoon baking soda
  • Dash salt
  • 6 tablespoons cold butter, cubed
  1. On a floured surface, roll pastry dough to fit a 9-in. deep-dish pie plate. Trim and flute edge. Refrigerate at least 30 minutes.
  2. Meanwhile, preheat oven to 425°. For filling, mix brown sugar, molasses, egg, flour and baking soda. Gradually stir in boiling water; cool completely.
  3. Line unpricked pastry with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack 15 minutes. Remove foil and pie weights; brush crust with egg yolk. Bake 5 minutes. Cool on a wire rack. Reduce oven setting to 350°.
  4. In another bowl, whisk together first four topping ingredients. Cut in butter until crumbly. Add filling to crust; sprinkle with topping. Cover edge of pie with foil.
  5. Bake until filling is set and golden brown, 45-50 minutes. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
Pastry for single-crust pie (9 inches): Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Wrap in plastic and refrigerate 1 hour.
Editor's Note: Let pie weights cool before storing. Beans and rice may be reused for pie weights, but not for cooking.
Originally published as Shoofly Pie in Test Kitchen Favorites 2004 2005, p285

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MY REVIEW
scape2pa User ID: 7089129 81140
Reviewed Jan. 16, 2013

"Recipe was wonderful! Couldn't figure out what you meant about "lining pastry" at first and nearly gave up; then I decided to go for it and lined it with another pie pan and cover the edges with a protector. THIS pie IS EXCELLENT! No over spilling or mess (even though I put a cookie sheet underneath just in case). Just wonderful all around. Thanks for sharing :)"

MY REVIEW
mbhtheduke User ID: 1900288 206065
Reviewed Dec. 15, 2009

"The pie Exploded all over the place"

MY REVIEW
lssrls User ID: 1447889 134504
Reviewed Mar. 9, 2008

"This is very good. I will be making this one from now on. Awesome!!!!"

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