Traditional Shoo-fly Pie
Makes two 9-inch pies
Line two 9-inch pie pans with homemade crust and chill. (Or chill store-bought unbaked piecrusts.)
1 cup molasses
1 tsp. baking soda
1 cup warm water
Stir baking soda into warm water. Add molasses. Stir until foamy.
2 cups flour
1/2 cup sugar
1/2 tsp. baking soda
1/4 to 1/3 cup butter
Mix flour, sugar and baking soda. Use pastry blender to cut shortening into flour mixture until it makes very fine crumbs.
Pour molasses mixture into chilled piecrusts. Sprinkle crumbs over the top. Bake in oven at 425 degrees F. for 10 minutes. Reduce heat to 350 degrees F. And bake until crust is browned and the filling is set, usually about 35 minutes.
- Cake-like Shoo-fly Pie
- Gooey Bottom Shoo-fly Pie
- Lancaster County Wet Bottom Shoo-fly Pie
- Modern Shoo-fly Pie
- Spiced Shoo-fly Pie
- Traditional Shoo-fly Pie
- Wet Bottom Shoo-fly Pie
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This page created April 1999
Copyright © 1998-2001, Lynn Kerrigan. No portion of this article may be reproduced for publication without express, written permission of the author.
This page modified February 2007