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
| Servings | Prep Time | Cook Time |
| 8servings | 20minutes + chilling | 65minutes + cooling |
| Servings | Prep Time |
| 8servings | 20minutes + chilling |
| Cook Time |
| 65minutes + cooling |
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 tsp all-purpose flour
- 1/2 tsp 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 tsp baking soda
- Dash salt
- 6 tbsp cold butter cubed
Portions: servings
Units:
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Ingredients
Portions: servings
Units:
|
Instructions
- 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.
Recipe Notes
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 fibre), 6g protein.
