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

Shoofly PiePhoto: Taste of Home
Shoofly Pie
Shoofly Pie
Servings Prep Time Cook Time
8servings 20minutes + chilling 65minutes + cooling
Servings Prep Time
8servings 20minutes + chilling
Cook Time
65minutes + cooling
Ingredients
Portions: servings
Units:
Ingredients
Portions: servings
Units:
Instructions
  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 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.
  6. 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.