Shoo-Fly Pie -Recipe
Growing up in Pennsylvania I was introduced to shoo-fly pie at a young age. After moving to West Virginia and then to Tennessee I remember every time my family would get together after a trip from Pennsylvania we would always have shoo-fly pie. It is a Pennsylvania Dutch molasses pie that we would always get from Amish country in Lancaster. It was almost always a staple for Thanksgiving every year.
Pie crust is always something I prefer to make myself from scratch. There are many different ways it can be made, with butter, with shortening or with lard. I prefer to stick with butter as it always gives me the texture and flavor I want without having to use lard. Lard is acceptable if you don't mind using it, it produces a flakier crust and most pre-made pie crusts are actually made this way. If The crust it too daunting for you, go for a frozen... I won't tell if you don't.
What you need:
- 2 1/2 cups unbleached all-purpose flour
- 1 teaspoon of salt
- 1 teaspoon of granulated sugar
- 1 cup cold, unsalted butter cut up into 1/2 inch pats
- 3-6 tablespoons ice cold water
For the Shoo-fly pie it is always best to blind bake your pie crust so for this you will need parchment paper, approx. 32 ounces dried beans and 2 9 inch pie pans.
Combine the flour, salt, and sugar until combined. Add the butter in.. if you are doing this in a food processor add it slowly and pulse til combined, if you are doing this by hand, which is how I prefer, then you with pinch the butter pats as you mix the butter into the flour until completely combined... continue doing this as you add the water.
Flour hands and rolling pin generously and divide the dough into 2 balls and flatten into small 4 inch discs and wrap individually and place in the refrigerator.
After the pie filling is made you will roll these out on a floured surface and place in your pie pans.
The crumbs on the pie are really what makes this pie for me. It is not only the topping but part of the filling as well.
Here's what you need!
- 5 1/2 ounces of all purpose flour
- 4 ounces dark brown sugar
- 2 tablespoons unsalted butter
- 1/4 teaspoon of kosher salt
The crumbs for this pie is best made in a food processor, just add all the ingredients and pulse until the mixture comes together and forms crumbs. You will need to reserve 1/4 cup of this mixture for the topping.. Set this aside.
Preparing your Crust
You will want to preheat your oven to 425° F ... Place 2 9 inch pie pans into the refrigerator to chill. Roll out your pie dough to about 10-11 inches around and place in your pie pans. Refrigerate for 15 minutes.
Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of the dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes. Remove parchment and beans and continue baking until light golden in color, for about 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling
You will want to reduce the temperature in your oven to 350° F.
The filling, which is a gooey, messy molasses makes this pie sweet and slightly tangy.
This is What you Need!
- 3/4 cup boiling water
- 3/4 teaspoon baking soda
- 8 ounces of molasses by weight
- 1 whole egg ,beaten
- 1 teaspoon vanilla extract
Place the baking soda in a medium mixing bowl and pour the boiling water over it. Add the molasses, egg, and vanilla; whisk to combine.Then you want to add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into your prepared pie crusts and top with remaining crumb mixture. Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly. Remove from the oven... You will then want to transfer the pies to a cooling rack and allow to cool completely before cutting.
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