This Shoo Fly Pie recipe is a classic Pennsylvania Dutch treat that combines a rich and flavorful molasses crumb cake layered with a gooey molasses bottom that's baked in a all-butter pie crust. Enjoy it as-is or try it with a dollop of whipped cream on top for a touch of added sweetness!
In a large mixing bowl whisk together the all-purpose flour, granulated sugar, and salt.
2 ½ cups All-Purpose Flour, 1 teaspoon Granulated Sugar, 1 teaspoon Salt
Using a pastry blender (or two forks), cut in the cold unsalted butter until you have small pea-size pieces. Some larger pea-size pieces are fine too!
1 cup Unsalted Butter
Add in the ice cold water, then using a bench scraper or spatula work it into the pie dough mixture. Rotate the bowl as you crape the mixture from one side of the bowl to the other until there is not more visible signs of water.
½ cup Ice Cold Water
Using your hands, begin to scoop up the dough then press it down with your fingers. Rotate the bowl and repeat, folding the dough until it has formed. Don't forget to include any dry bits of the pieces that may have fallen underneath the dough.
Place the pie dough onto a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 ½″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour. Double wrapping the dough keeps any air from getting in and drying the dough out. The pie dough will keep in the refrigerator for about 3 days.
shoo fly pie
Adjust the oven rack to the 2nd level position (just above center) and (on the same rack), place a baking sheet, jelly roll pan, or baking steel. Preheat the oven to 400ºF.
In a medium size mixing bowl, combine all ingredients for the bottom filling and set to the side.
½ cup Warm Water, ½ cup Full Flavored Molasses, ¼ cup Light Brown Sugar, ¼ teaspoon Baking Soda, 1 tablespoon All-Purpose Flour, 1 Large Egg
For the top batter, combine the all-purpose flour, light brown sugar, vegetable shortening, and salt. Reserve 1 cup (147 g) for the crumb topping.
1 ½ cups All-Purpose Flour, ½ cup Light Brown Sugar, ¼ cup Vegetable Shortening, ¼ teaspoon Salt
To the remaining batter mixture, add the full flavored molasses, warm water, and baking soda, mixing until just combined.
½ cup Full Flavored Molasses, ½ cup Warm Water, ½ teaspoon Baking Soda
Pour the filling mixture into the chilled unbaked pie shell, followed by the batter. It's okay if the filling comes up the sides as you pour the batter in. Sprinkle the reserved 1 cup of crumbs over the top. Don't worry about the crumb topping sinking into the batter. It will remain on top.
Place the pie on top of the preheated baking sheet and bake for 400ºF for 15 minutes. Then reduce the temperature to 350ºF and bake for 30-35 minutes more. You may wish to add a silicone crust shield the last 15 minutes of baking to prevent the crust from over browning. The pie will appear jiggly, but will set as it cools. Transfer to a wire cooling rack to cool completely. Serve at room temperature or chilled with a dollop of whipped cream.
Notes
Shoo Fly Pie recipe adapted from St. Stephen's Family Recipes cookbook.