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Shoofly Pie

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
  • Total Time
    Prep: 20 min. + chilling Bake: 65 min. + cooling
  • Makes
    8 servings

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 1/2 cup packed brown sugar
  • 1/2 cup molasses
  • 1 large egg, room temperature
  • 1-1/2 teaspoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1 cup boiling water
  • 1 large egg yolk, room temperature, lightly beaten
  • 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 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 crust 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.
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. Cover 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.
Nutrition Facts
1 piece: 540 calories, 22g fat (13g saturated fat), 99mg cholesterol, 630mg sodium, 82g carbohydrate (49g sugars, 1g fiber), 6g protein.

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Reviews

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Average Rating:
  • Fey
    Jul 27, 2020

    First time making this. As another reviewer did, I used store bought pie pastry. Agree, 1 is not enough, ended up combining both. It's in the oven now, am dubious about the amount of topping I added. Are you supposed to add all of it or just enough to completely cover the top? It seemed excessive, guess I'll find out in 20 minutes. Will update review after it's cooled.

  • Mike
    Apr 17, 2020

    Best shoo fly ever. Even better than the local Amish farmers market.

  • Anne
    Jul 30, 2019

    My husband had to bring something to an office potluck and I texted his co-workers to see what they needed or if they had any special requests. One gentleman said he had sung a song about Shoofly Pie when he was a kid and always wondered what it was and asked if I would make one. I told him sure but had no idea what it was! I found this recipe and it seemed easy enough, so I made it. It turned out great and my husband loved it! I made a double batch and the second pie goes to the office tomorrow. I am certain it will get rave reviews. One note though, I bought ready-made frozen pie crusts that were labeled "deep dish" but looked a little small to me, and sure enough, they were. I had just a little too much filling and topping for them and had to put the remainder in a small loaf pan. Be sure to use a full, deep dish pie pan and crust for this recipe! Other than that, this recipe is awesome. It's so unusual and very delicious! :)

  • Bea
    Oct 10, 2018

    This was the first time I tried this pie, it's absolutely delicious! I was worried about the amount of flour in the topping but it's perfectly fine. So happy I decided to make it. Thanks so much.

  • qalady01
    Jul 1, 2018

    mbhtheduke, You didn't put it in the microwave I hope. I've never heard of a pie exploding in the oven. Boil over maybe.

  • scape2pa
    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 :)

  • mbhtheduke
    Dec 15, 2009

    The Pie Exploded all over the place

  • lssrls
    Mar 9, 2008

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