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Shoofly Pie
Shoofly pie is a classic Pennsylvania Dutch recipe that starts with pie crust that cradles a dense and sticky molasses filling.
👥 8 Servings⏱️ Prep & Cook: 1h 45m🔥 Cook: 40 min👤 Casey Elsass📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Roll 1 disk Easy All-Butter Pie Crust or thawed packaged store-bought pie crust into a 12" round on a lightly floured surface. Fold in half, then fold semicircle in half again. Set point of dough in the center of a 9"-diameter glass pie dish and unfold dough. Lift up edges and allow dough to slump down into dish; press to ease into corners. Trim any excess dough, leaving about 1" overhang. Fold overhang under itself so crust is flush with edges of pan and crimp as desired. Set dish on a rimmed baking sheet lined with parchment paper and prick bottom and sides of dough with a fork in several places Freeze at least ⏱️ 15 minutes and up to ⏱️ 30 minutes.
disk Easy All-Butter Pie Crust or thawed packaged store-bought pie crust1
2
Place a rack in lower third of oven; preheat to 400°. Line crust with 2 sheets of parchment paper and fill with pie weights or dried beans. Bake until edges are set and look dry, 13–⏱️ 16 minutes. Remove parchment paper and pie weights and continue baking crust until bottom looks dry and is golden, 13–⏱️ 16 minutes more. Let cool. (Leave oven on.)
3
Whisk 1½ cups (188 g) all-purpose flour, ¾ cup (packed; 150 g) dark brown sugar, ½ tsp. ground cinnamon, ¼ tsp. ground nutmeg, and ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt in a medium bowl. Add ½ cup (1 stick) chilled unsalted butter, cut into very small pieces, and work into dry ingredients by pinching and smashing with your hands until mixture is sandy with very few visible pieces of butter remaining.
½ cups (188 g) all-purpose flour, plus more for dusting1½ cup (1 stick) chilled unsalted butter, cut into very small pieces
4
Transfer ¼ cup crumb mixture to another medium bowl and add ¾ cup mild-flavored (light) molasses, ¼ tsp. baking soda, and remaining 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt; whisk to combine. Pour in ½ cup room-temperature water, whisking until mixture is foamy and light brown. Immediately pour filling into cooled crust. Gently scatter remaining crumb mixture over filling, starting at the edges and working toward the center to make a thin layer, then repeating process with remaining topping (this will help keep the topping from sinking into the filling and create an even layer).
5
Bake pie (still on baking sheet), tenting crust with foil if browning too quickly, ⏱️ 15 minutes. Reduce oven temperature to 350° and continue to bake pie until filling is set but still jiggles very slightly when gently shaken (like a firm cheesecake), 20–⏱️ 28 minutes. Transfer pie dish to a wire rack and let cool before slicing, about ⏱️ 2 hours. Do Ahead: Pie can be baked 1 day ahead. Store lightly wrapped at room temperature.
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