Shoofly Pie

Total Time

Prep: 20 min. + chilling Bake: 65 min. + cooling


8 servings

Updated: Nov. 19, 2023
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


  • Dough for single-crust pie
  • 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, lightly beaten
  • 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 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 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°.
  4. In another bowl, whisk together first 4 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.

Shoofly Pie Tips

What is shoofly pie made of?

Shoofly pie is made of brown sugar and molasses as well as flour, eggs, butter and the other basic ingredients you’d most likely find in a crumb cake recipe.

Why do they call it shoofly pie?

Many believe they call it shoofly pie because the Pennsylvania Dutch specialty is so sugary you might need to shoo away the flies. Others believe the pie was deliberately set out to lure flies away from the choicer foods on the table.

How long does shoofly pie stay fresh?

Shoofly pie can be kept tightly covered in the refrigerator up to five days.

Research contributed by Mark Hagen, Taste of Home Executive Editor
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.

Nutrition Facts

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