Shoofly Pie

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

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Nutritional Information

Amount per serving
  • Calories: 284
  • Calories from fat: 25%
  • Fat: 7.8g
  • Saturated fat: 1.9g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 2.3g
  • Protein: 2.6g
  • Carbohydrate: 51.8g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 260mg
  • Calcium: 79mg

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

  1. 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).
  2. 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.
  3. 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.
  4. Preheat oven to 350°.
  5. 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.
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