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Shoo Fly Pie

Author: Jennifer
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 Time 20 minutes
Cook Time 15 minutes
2nd Cook Time 35 minutes
Total Time 1 hour 10 minutes
Course Breakfast, Dessert
Cuisine American
Servings 10 servings


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


all-butter pie crust (makes 2, 9 inch pie crusts)

  • 2 ½ cups All-Purpose Flour
  • 1 tsp Granulated Sugar
  • 1 tsp Salt
  • 1 cup Unsalted Butter, very cold and cubed
  • ½ cup Ice Cold Water

filling (bottom)

  • ½ cup Warm Water
  • ½ cup Full Flavored Molasses
  • ¼ cup Light Brown Sugar
  • ¼ tsp Baking Soda
  • 1 tbsp All-Purpose Flour
  • 1 Large Egg, beaten

batter (top)


all-butter pie crust

  • In a large mixing bowl whisk together the all-purpose flour, granulated sugar, and 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! 
  • 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.
  • 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.
  • 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.
  • To the remaining batter mixture, add the molasses, hot water, and baking soda, mixing until just combined.
  • 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.

Recipe Notes

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.
Keyword all butter pie crust, pennsylvania dutch shoofly pie, pie crust, pie recipes, shoo fly pie, shoofly pie
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