Shoo-fly Pie
April 12, 2008|Comments (10)
Shoo-fly Pie, A Pennsylvania Dutch Classic
Crust:
- 2 1/4 cups unbleached flour
- 1/4 teaspoon salt
- 2/4 cup lard or shortening
- 8-10 tablespoons ice water
Topping:
- 1 cup unbleached flour
- 1/2 cup light brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/3 cup butter
Filling:
- 1 cup light molasses
- 1 scant cup boiling water
- 1 teaspoon baking soda
- 1 beaten egg
- Make your pie crust. Mix flour and salt, then add the lard and work with a pastry blender. Begin adding (tablespoon at a time) water. Place mixture on a large piece of plastic wrap. Bring the corners together and shape the dough into a ball while it is in the plastic wrap. Refrigerate. Handle your pie crust as little as possible.
- Mix flour, brown sugar, cinnamon, nutmeg, and butter with a pastry blender in a separate bowl. Set aside. Preheat oven to 325 degrees Fahrenheit. Put your kettle of water on to boil.
- Pull out a cookie sheet, a 9 inch pie pan, and your dough. Roll out your pie crust quickly and firmly. Try not to handle it more than you have to. Press the rolled out dough into your pie plate/pan and prick with a fork.
In a bowl, mix molasses and boiling water with a fork. Add baking soda and beaten egg. Stir vigorously and pour into the pie pan. Add the topping and bake (on the baking sheet) for 40 minutes or until the pie is medium-set. Serve warm or cooled with ice cream and/or coffee.
This pie reminds me of my childhood because it was made for me every time I caught the flu. Something about this molasses cake/pie hybrid calms nerves and upset tummies. Even today, the scent of it while baking made me feel warm and secure. Enjoy!
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