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Overhead image of pennsylvania dutch shoo fly pie resting on top of a cloth napkin on white marbled background.
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5 from 1 vote

PA Dutch Shoo Fly Pie

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!
Prep Time20 minutes
Cook Time15 minutes
2nd Cook Time35 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Dessert
Cuisine: American
Servings: 10 servings
Author: Jennifer

Equipment

  • 9 inch Deep Dish Pie Plate
  • Mixing Bowls
  • Whisk
  • Pastry Blender
  • Bench Scraper
  • Baking Sheet, Jelly Roll Pan, or Baking Steel

Ingredients

All-Butter Pie Crust (makes 2, 9 inch pie crusts)

  • 2 1/2 cups All-Purpose Flour
  • 1 tsp Granulated Sugar
  • 1 tsp Salt
  • 1 cup Unsalted Butter very cold and cubed
  • 1/2 cup Ice Cold Water

Filling (Bottom Layer)

  • 1/2 cup Warm Water
  • 1/2 cup Full Flavored Molasses
  • 1/4 cup Light Brown Sugar
  • 1/4 tsp Baking Soda
  • 1 tbsp All-Purpose Flour
  • 1 Large Egg beaten

Batter (Top Layer)

  • 1 1/2 cups All-Purpose Flour
  • 1/2 cup Light Brown Sugar
  • 1/4 cup Vegetable Shortening
  • 1/4 tsp Salt
  • 1/2 cup Full Flavored Molasses
  • 1/2 cup Warm Water
  • 1/2 tsp Baking Soda
US Customary - Metric

Instructions

All-Butter Pie Crust

  • In a large mixing bowl whisk together the all-purpose flour, granulated sugar, and salt.
    2 1/2 cups All-Purpose Flour, 1 tsp Granulated Sugar, 1 tsp 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.
    1/2 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 1/2″ 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.
  • For the filling (bottom layer), in a medium-sized mixing bowl, combine the warm water, full-flavored molasses, light brown sugar, baking soda, all-purpose flour, and egg. Set aside.
    1/2 cup Warm Water, 1/2 cup Full Flavored Molasses, 1/4 cup Light Brown Sugar, 1/4 tsp Baking Soda, 1 tbsp All-Purpose Flour, 1 Large Egg
  • For the batter (top layer), combine the all-purpose flour, light brown sugar, vegetable shortening, and salt. Reserve 1 cup (147 g) for the crumb topping.
    1 1/2 cups All-Purpose Flour, 1/2 cup Light Brown Sugar, 1/4 cup Vegetable Shortening, 1/4 tsp Salt
  • To the remaining batter (top layer) mixture, add the full-flavored molasses, warm water, and baking soda, mixing until just combined.
    1/2 cup Full Flavored Molasses, 1/2 cup Warm Water, 1/2 tsp Baking Soda
  • Pour the filling (bottom layer) mixture into the chilled unbaked pie shell, followed by the batter (top layer). It's okay if the filling (bottom layer) comes up the sides as you pour in the batter (top layer). Sprinkle the reserved 1 cup of crumbs over the top. Don't worry if the crumb topping sinks slightly 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

  • The ingredients for the bottom layer and the top layer are listed separately. Both the bottom and top layers include some of the same ingredients. Ingredients are listed directly below the step for which they are needed. 
  • Shoo Fly Pie recipe adapted from St. Stephen's Family Recipes cookbook.
  • All-Butter Pie Crust recipe adapted from the Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit cookbook.

Nutrition

Calories: 561kcal | Carbohydrates: 81g | Protein: 6g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 402mg | Potassium: 580mg | Fiber: 1g | Sugar: 42g | Vitamin A: 591IU | Calcium: 100mg | Iron: 4mg