bonappetit
Shoofly Pie
This shoofly pie recipe from longstanding Pennsylvania bakery Wendy Jo's Homemade sports a layer of gooey molasses custard and a crackly flour-crumb topping.
👥 9 Servings🔥 Cook: 20 min👤 Wendy Jo Hess📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●pan
- ●oven
📝 Preparation Steps
1
Crust
2
Whisk 3 cups (375 g) all-purpose flour and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl to combine. Using your hands or a pastry cutter, work in 1 cup vegetable shortening until largest pieces are pea-size.
(375 g) all-purpose flour, plus more for surface3 cups. Diamond Crystal or ½ tsp. Morton kosher salt1 tsp(125 g) all-purpose flour1 cup(generous) unsulfured molasses (not blackstrap; preferably Golden Barrel Supreme Baking Molasses)1 cupvegetable shortening1 cup. vegetable shortening1 Tbsp
3
Whisk together 1 large egg, beaten to blend, 1 Tbsp. distilled white vinegar, and ½ cup ice-cold water in a small bowl. Add to dry ingredients and mix with your hands until incorporated.
(375 g) all-purpose flour, plus more for surface3 cupslarge egg, beaten to blend1(125 g) all-purpose flour1 cuplarge egg1(generous) unsulfured molasses (not blackstrap; preferably Golden Barrel Supreme Baking Molasses)1 cup. distilled white vinegar1 Tbsp
4
Divide dough into 2 portions (note: recipe makes enough dough for 2 pie crusts). Roll out 1 portion on a lightly floured surface to a 10" round. Transfer to a 9"-diameter pie pan. Lift edges and allow dough to slump down into pan, then press dough firmly into bottom and sides and crimp the edges as desired. Chill pie shell until firm, at least ⏱️ 1 hour and up to 2 weeks (cover tightly in plastic wrap if chilling longer than ⏱️ 1 hour). Form remaining dough into a disk, wrap in plastic, and chill up to 2 weeks (or freeze up to 1 month).
5
Filling and Assembly
6
Preheat oven to 375°. Mix 1 cup (125 g) all-purpose flour, ⅔ cup (packed; 134 g) brown sugar, and 1 Tbsp. vegetable shortening in a heatproof medium bowl to combine. Set aside ½ cup flour mixture for topping.
(375 g) all-purpose flour, plus more for surface3 cupsvegetable shortening1 cup(125 g) all-purpose flour1 cup. vegetable shortening1 Tbsp(generous) unsulfured molasses (not blackstrap; preferably Golden Barrel Supreme Baking Molasses)1 cup
7
Add 1 large egg, 1 cup (generous) unsulfured molasses, and 1 tsp. baking soda to remaining flour mixture in bowl and mix to combine. Pour in ¾ cup boiling water and mix, scraping down sides of bowl, until incorporated.
(375 g) all-purpose flour, plus more for surface3 cupslarge egg, beaten to blend1(125 g) all-purpose flour1 cuplarge egg1(generous) unsulfured molasses (not blackstrap; preferably Golden Barrel Supreme Baking Molasses)1 cup. baking soda1 tsp
8
Pour molasses filling into crust; evenly scatter reserved flour mixture over filling. Bake pie ⏱️ 18 minutes. Lower oven temperature to 350° and continue to bake until crust is golden and filling is slightly wobbly in the center when pan is gently shaken, 18–⏱️ 20 minutes longer. Transfer pie to a wire rack and let cool at least ⏱️ 2 hours before serving.
9
Cut pie into wedges and serve with vanilla ice cream or whipped cream. Editor’s note: This shoofly pie recipe first appeared on bonappetit.com in October 2010. Head this way for more of our favorite Thanksgiving pies →
(375 g) all-purpose flour, plus more for surface3 cups(125 g) all-purpose flour1 cup(generous) unsulfured molasses (not blackstrap; preferably Golden Barrel Supreme Baking Molasses)1 cupVanilla ice cream or whipped cream (for serving)
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