Shoofly PieMary Hayes
A Pennsylvania Dutch original, Sally loved her some Shoofly Pie.
- prep time:
- 15 minutes
- cook time:
- 2 hours plus cooling
- 1 3/4 cups all-purpose flour plus more for rolling
- 1/2 tsp coarse salt
- 1 tsp granulated sugar
- 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
- 3 to 5 tsp ice water
- 1 1/4 cups all-purpose flour
- 3 T cold butter, cut into small pieces
- 3/4 cup boiling water
- 3/4 cup unsulfured molasses
- 1 large egg, lightly beaten
Make Crust: pulse flour, salt and sugar in food processor until combined. Add butter & pulse until mixture resembles coarse meal, with a few pea-sized pieces of butter remaining. Sprinkle with 3 T ice water. Pulse until dough is crumbly but holds together when squeezed (if necessary, add up to 2 T of water, 1 at a time). DO NOT OVERMIX. Form dough into a disk, wrap tightly in plastic and refrigerate until firm (at least 1 hour or overnight).
Preheat oven to 375. On a floured work surface, roll out dough to a 12-inch round with a floured rolling pin. Place in a 9-inch pie plate, trim excess and crimp edges. Make topping and filling: In clean bowl of processor pulse, flour, butter and brown sugar until combined. In a bowl, combine bakng soda with boiling water and whisk to dissolve. Whisk in molasses, then egg until combined.
Fill crust with molasses mixture, then sprinkle crumb mixture evenly over top (some will sink into filling). Place pie on a rimmed baking sheet and bake until set in middle, 45 - 55 minutes. Let cool 1 hour. Serve warm or at room temperature.
Source: Mary Hayes