Description
Please make this recipe with both of these things. I believe you will enjoy it so much more than if you used a traditional pie crust. The super sweetness of shoofly pie almost requires the buttery, salty pie crust.
Six servings is the norm for pie. If you cut smaller slivers, you could get 8 servings (especially if you serve alongside a scoop of ice cream).
Note: if you use this pie dough recipe for a different pie, and it calls for a prebaked crust before filling, you would heat the oven to 375*, line the pie shell with parchment paper and use pie weights, and then bake for 6-10 minutes or until the crust turns a lovely golden brown. Let cool before filling.
Nutrition facts: it's pie. Assume it's not great for you. 😉
Ingredients
Units
Scale
For the Pie Pastry
- 1 1/2 cups All-Purpose Flour
- 1/4 cup Light Brown Sugar (Packed)
- 1/2 teaspoon Fine Sea Salt
- 11 Tablespoons Unsalted Butter (Melted (I used Salted Butter, as usual, since that's what I keep on-hand))
For the Shoofly Pie Crumb Topping
- 1 cup All-Purpose Flour
- 1/2 cup Light Brown Sugar (Packed)
- 1/4 cup Vegetable Shortening (I use Crisco sticks for easy, mess-free measuring)
For the Shoofly Pie Filling
- 1 teaspoon Baking Soda
- 1 cup Boiling Water
- 1 cup Golden Table Molasses (I used the yellow label "original" molasses)
- 1/4 teaspoon Salt
Instructions
For the Homemade Pie Dough
- In a medium bowl, combine the all-purpose flour, light brown sugar, and salt. Whisk to break up any clumps.
- Slowly pour in the melted butter and stir with a fork until no flour streaks remain.
- Press the soft mixture into the bottom and up the sides of a 9" pie plate with your fingers.
- Use a fork to crimp the edges, if desired, or leave "as is." I typically don't bother with the fork.
- Set the whole pie in your freezer for 15 minutes so it sets.
For the Shoofly Pie Crumble Topping
- Use a pastry blender (which is fast) or your fingers and combine the ingredients together until they resemble fine crumbs. Set aside.
For the Shoofly Pie Filling
- Add the baking soda to the boiling hot water in a medium bowl and stir so the baking soda dissolves.
- Then, add the molasses and salt to the boiling water and stir.
- Pour the molasses mixture into the unbaked pie shell.
- Sprinkle the top of the shoofly pie with the crumb topping (get the topping all the way to the edges of the pie to help prevent boil-over).
- Bake 375* for 10 minutes. Then, without opening the oven, reduce the oven temperature to 350* and bake for 30 minutes more or until the pie is set. Note: gently jiggle the pie. The top will remain firm.
- Serve warm with whipped cream or ice cream.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American