Shoofly Pie Recipes

SHOOFLY PIE

Steps:

• Heat oven to 450 degrees.
• Make the crumb topping: Mix flour, sugar, cinnamon, nutmeg and salt together in a bowl. Cut in the butter with a pastry cutter until the consistency resembles cornmeal.
• Combine molasses, water and baking soda and pour into pastry shell. Spoon the crumb mixture evenly over the top. Bake 15 minutes, lower the heat to 350 degrees and bake 20 minutes longer, or until set and firm.

TRADITIONAL SHOOFLY PIE

Steps:

• Place pie crusts in 9 inch pie pans. Chill the crusts approximately 1 hour before use.
• Preheat oven to 425 degrees F (220 degrees C).
• In a medium bowl, stir together the baking soda and warm water. Mix in the molasses and stir until foamy. Transfer the mixture to the pie crusts.
• In a medium bowl, mix together flour, sugar and baking soda. Use a pastry blender to cut the butter into the flour mixture until very fine crumbs have formed. Sprinkle the crumbs over the molasses mixture in the pie crusts.
• Bake in the preheated oven 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking 35 minutes, or until crust is lightly browned and the filling has set.

MY GRANDMA'S SHOO-FLY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Bottom Layer: In a medium bowl combine molasses, hot water, and baking soda. Stir well. Whisk in beaten egg. Pour mixture into pie shell.
• To Make Crumb Topping: In a medium bowl combine flour and brown sugar. Mix well, then cut in shortening until mixture resembles coarse crumbs. Sprinkle on top of molasses layer.
• Bake in preheated oven for 15 minutes. Lower temperature to 350 degrees F (175 degrees C). Bake an additional 30 minutes.

PENNSYLVANIA DUTCH SHOOFLY PIE

Steps:

• Preheat oven to 425 degrees F.
• Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
• The pie can be served at room temperature or chilled.
• In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.

SHOOFLY PIE

Steps:

• Make the crust: Pulse the flour, sugar and salt in a food processor. Add about one-third of the butter and pulse until the mixture looks like cornmeal. Add the remaining butter and pulse 3 times, or until the mixture looks like coarse meal with pea-size bits of butter. Drizzle in 3 tablespoons ice water and the vinegar and pulse 3 or 4 times, just until combined (do not let the dough come together into a ball). Pinch the dough between your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1/2 tablespoon at a time, pulsing. Turn out onto a sheet of plastic wrap and pat the dough into a disk; wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
• Roll out the dough into an 11-inch round on a lightly floured surface. Ease into a 9-inch pie plate. Fold the overhanging dough under itself and crimp the edges with your fingers. Refrigerate the crust 1 hour.
• Place a baking sheet on the middle oven rack and preheat the oven to 375 degrees F. Make the filling: Whisk the flour, brown sugar and butter in a large heatproof bowl; set aside 2/3 cup of the mixture for topping. Whisk the egg, molasses and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup boiling water until smooth.
• Pour the filling into the chilled crust. Sprinkle the reserved brown sugar mixture on top. Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes. Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is firm, 40 to 45 more minutes. Transfer to a rack to cool; serve warm or at room temperature.

SHOOFLY PIE

Steps:

• 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.

SHOO-FLY PIE

Steps:

• In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.
• Preheat oven to 425 degrees F.
• Place 2 (9-inch) metal pie pans in the refrigerator to chill.
• Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.
• Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.
• Decrease heat of oven to 350 degrees F.
• For the crumbs: Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.
• For the filling: Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven, transfer to a rack, and cool completely before cutting.

SHOOFLY PIE III

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a medium bowl, mix together flour, 2/3 cup brown sugar, and salt. Cut in butter or margarine until mixture resembles rice. Reserve 3 tablespoons of mixture for sprinkling top of pie.
• In a separate bowl, mix together hot water, molasses, dark brown sugar, and baking soda. Stir molasses mixture into remaining crumb mixture. Pour into pastry shell. Sprinkle with reserved crumb mixture.
• Bake in preheated oven for 35 to 40 minutes, until top springs back when pressed. Cool on a wire rack.

SHOOFLY PIE II

Steps:

• Preheat oven to 450 degrees F (225 degrees C).
• To Make Crumb Filling: In a medium bowl, combine flour and brown sugar. Mix well, then cut in shortening until mixture is crumbly.
• To Make Molasses Filling: In a medium bowl, combine baking soda, nutmeg, ginger, cinnamon, cloves, and salt. Mix well, then stir in molasses. Pour in hot water and mix until smooth.
• Sprinkle a layer of crumb filling into pastry shell. Cover with a layer of molasses filling. Alternate layers of crumb and molasses fillings, ending with crumb filling on top.
• Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 20 minutes.

SHOOFLY PIE

Steps:

• Make crust: In a food processor, pulse flour, salt, and sugar until combined. Add butter; pulse until mixture resembles coarse meal, with a few pea-size pieces of butter remaining. Sprinkle with 3 tablespoons ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 tablespoons water, 1 tablespoon at a time). Do not overmix. Form dough into a disk, wrap tightly in plastic, and refrigerate until firm, at least 1 hour (or up to overnight).
• Preheat oven to 375 degrees. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess, and crimp edges. Make topping and filling: In clean bowl of processor, pulse flour, butter, and brown sugar until combined. In a bowl, combine baking soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
• Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 to 55 minutes. Let cool 1 hour. Serve warm or at room temperature.

SHOOFLY PIE I

Steps:

• In a small bowl, mix flour, brown sugar, and butter or margarine together until it resembles course corn meal. Measure out 1/2 cup, and set aside for topping.
• In a separate bowl, beat the egg. Mix in molasses and cold water. Add crumb mixture, and stir thoroughly. Stir baking soda into hot water, and then add to the molasses mixture. Mix well. Pour filling into pie crust, and evenly sprinkle the reserved topping on top.
• Bake at 375 degrees F (190 degrees C) for 35 minutes.

AUTHENTIC SHOO FLY PIE (STRAIGHT FROM LANCASTER CO.)

Steps:

• Dissolve baking soda in hot water and add molasses.
• Combine sugar and flour and rub in shortening to make crumbs.
• Pour 1/3 of the liquid into an unbaked crust.
• Add 1/3 of the crumb mixture.
• Continue alternating layers, ending with crumbs on top.
• Bake at 375 for approximately 35 minutes.

SHOOFLY PIE V

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, dissolve the soda in the molasses and stir until it foams. Sir in the boiling water and pinch of salt. In a separate bowl, mix the flour, cinnamon, brown sugar and butter into crumbs.
• Pour 1/3 of the molasses mixture into the unbaked crust. Sprinkle 1/3 of the crumbs over the molasses mixture and continue alternating layers, finishing with the crumbs on top.
• Bake in preheated oven for 30 minutes, or until the crumbs and crust are golden.

CHOCOLATE SHOOFLY PIE

Steps:

• In a small bowl, stir together water, chocolate syrup and 1/4 teaspoon baking soda; set aside. In a large bowl, blend flour, sugar, butter and remaining baking soda; reserve 1 cup for topping. , Place pie crust on a baking sheet. Pour 1 cup of chocolate syrup mixture into shell; gently combine rest of chocolate syrup mixture with remaining crumb mixture and add to pie crust. Sprinkle reserved crumbs on top. , Bake at 375° for 50-60 minutes or until a toothpick comes out clean.