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Shoofly Pie
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Indulge in a rich and irresistible Pennsylvania Dutch Shoofly Pie featuring bold molasses, butter, and a spiced crumble topping - a pantry essential!
Ingredients:
  • For the crust:
  • 1 1/4 cup (175 g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon white sugar
  • 1/2 cup (115 g) cold unsalted butter, cut into 1/2-inch cubes
  • 3 to 4 tablespoons water
  • For the crumb topping:
  • 1 1/2 cups (210 g) all-purpose flour
  • 1/2 cup (110 g) packed dark brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon kosher salt
  • For the filling:
  • 3/4 cup (230 g) molasses, light or regular strength
  • 3/4 cup (160 g) hot water (from the tap is fine)
  • 1/2 teaspoon baking soda
Instructions:
  • Prepare the crust: Combine flour, salt, and sugar in a food processor. Pulse briefly to mix. Add butter cubes and pulse a few times until butter is the size of peas. Drizzle 3 tablespoons of water and pulse until mixture resembles pea-sized pebbles. Press together - add 1 more tablespoon water if too dry.
  • Chill the dough: Shape the dough into a 1-inch thick round disk on a piece of plastic wrap, then wrap it tightly. Refrigerate for 1 hour or overnight.
  • After chilling, unwrap the dough and roll it out into a 12-inch disk on a floured surface. Fit it into a pie pan, trim the edges, and crimp decoratively. Press down to anchor the crust to the pan and chill for 30 more minutes.
  • Preheat the oven to 450°F while the crust chills.
  • Prepare the crumb topping by combining flour, brown sugar, cinnamon, nutmeg, and salt in a large bowl. Use a whisk to blend the ingredients evenly until the mixture is uniform in color. Scatter butter cubes over the dry mixture and use your fingers to blend the butter into small, flat pieces. Set aside for later use.
  • Prepare the filling by mixing molasses and hot water in a large bowl. Add baking soda followed by about 1/3 of the crumb topping (approximately 3/4 cup). Pour this mixture into the chilled pie crust, then sprinkle the rest of the crumb topping over the filling.
  • Bake the pie: Start by baking at a high temperature for 15 minutes, then lower the heat and bake for another 25 minutes.
  • Let the pie cool on a wire rack until it reaches room temperature. Enjoy a slice with a hot cup of coffee. If you loved the recipe, please give us a star rating and leave a comment!

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