Shoofly Pie

Shoofly Pie Recipe
Photo: Becky Luigart-Stayner
Thought to be of Pennsylvania Dutch origin, this type of shoofly pie is a dark, rich, very sweet molasses pie.

Yield:

10 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 284
Caloriesfromfat 25 %
Fat 7.8 g
Satfat 1.9 g
Monofat 2.5 g
Polyfat 2.3 g
Protein 2.6 g
Carbohydrate 51.8 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 260 mg
Calcium 79 mg

Ingredients

2 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 cup vegetable shortening
3 1/2 tablespoons ice water
Cooking spray
1/2 cup packed brown sugar
3 tablespoons vegetable shortening
1 cup boiling water
1 teaspoon baking soda
1 cup molasses

Preparation

Lightly spoon flour into dry measuring cups; level with a knife. Combine 1 cup flour and 1/4 teaspoon salt in a bowl; cut in 1/4 cup shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time; toss with a fork until moist and crumbly (do not form a ball).

Press mixture gently into a 4-inch circle on heavy-duty plastic wrap; cover with additional plastic wrap. Roll dough, still covered, to a 12-inch circle. Freeze 10 minutes or until plastic wrap can be easily removed.

Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate coated with cooking spray. Remove top sheet of plastic wrap. Fold edges under; flute.

Preheat oven to 350°.

Combine 1 cup flour, 1/4 teaspoon salt, and brown sugar in a bowl; cut in 3 tablespoons shortening with a pastry blender or 2 knives until mixture resembles coarse meal. Combine boiling water and baking soda; stir in molasses. Pour molasses mixture into prepared crust; sprinkle flour mixture over molasses mixture. Place pie on a baking sheet; bake at 350° for 40 minutes or until set. Cool on a wire rack.

November 1999
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