Wet-Bottom Shoofly Pie

  Home  |  Recipes  |  Diet Recipes  |  Dinner Party Menus  |  Food History  |  Culinary Dictionary  |  Diet, Health & Beauty

The origin of the name shoofly pie has been debated for years and will probably never ultimately be solved. 

Check out the history of Shoofly Pie.

Check out more great Pie Recipes.

Wet-Bottom Shoofly Pie

Pastry for 9-inch one crust pie
3 tablespoon solid vegetable shortening or butter, room temperature
1 1/2 cups all-purpose flour
2/3 cup firmly-packed brown sugar
1/4 teaspoon salt
1 teaspoon baking soda
1 cup hot water
1 cup dark molasses*
1 egg

* Can substitute 1/2 cup dark molasses and 1/2 cup light or dark corn syrup

Preheat oven to 400 degrees F.

Prepare pie pastry. Using a floured rolling pin, roll pastry 2 inches larger than an inverted pie plate. Fold pastry into quarter folds and ease into pie plate, pressing firmly against bottom and side; set aside.

In a large bowl, using a pastry blender or two knives, cut shortening or butter into flour, brown sugar, and salt until mixture is crumble and particles are the size of small peas; set aside.

In a large bowl, add baking soda and hot water; stir until baking soda is dissolved. Add molasses (or molasses and corn syrup combination) and egg; beat until well blended. Pour into prepared unbaked pie shell, filling half full (you may not need to use all of the filling - if you overfill the shell, it will overflow during baking). Trim overhanging edge of pastry 1/2 inch from rim of plate.

Gently sprinkle prepared crumb mixture evenly over top of the pie (crumbs will both partly sink and partly float).

Bake 10 minutes and then reduce oven to 350 degrees F. Bake an additional 35 to 40 minutes or until knife inserted in center comes out clean. Remove from oven and cool on a wire rack before serving. This pie is best served at room temperature.

Makes 8 servings.