Shoo-Fly Pie

Total Time:
2 hr 15 min
30 min
45 min
1 hr

8 to 10 servings

  • Crust:
  • 6 ounces all-purpose flour
  • 1/2 teaspoon table salt
  • 3 ounces unsalted butter, chilled
  • 1 -ounce lard, chilled
  • 4 tablespoons ice water, in spritz bottle
  • Approximately 32 ounces dried beans, blind baking
  • Crumbs:
  • 5 1/2 ounces all-purpose flour
  • 4 ounces dark brown sugar
  • 2 tablespoons cold, unsalted butter
  • 1/4 teaspoon kosher salt
  • Filling:
  • 3/4 cup boiling water
  • 3/4 teaspoon baking soda
  • 8 ounces molasses, by weight
  • 1 whole egg, beaten
  • 1 teaspoon vanilla extract
For the crust:
  • In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times. Add butter and pulse 5 to 6 times until texture looks mealy. Add lard and pulse another 3 to 4 times. Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times. Add more water and pulse again until mixture holds together when squeezed. Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

  • Preheat oven to 425 degrees F.

  • Place 2 (9-inch) metal pie pans in the refrigerator to chill.

  • Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round. Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan. Place in refrigerator for 15 minutes.

  • Poke holes around sides and into the bottom of the dough. Place a large piece of parchment paper on top of 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, approximately 7 minutes longer. Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.

  • Decrease heat of oven to 350 degrees F.

  • For the crumbs:

  • Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.

  • For the filling:

  • 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. Add the larger amount of crumbs to the molasses mixture and whisk just to combine. Pour this mixture into the prepared crust. Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling. 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, transfer to a rack, and cool completely before cutting.

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4.1 16
It looked great when it came out, but I could not for the life of me get it to not have a soupy consistency. The top of the pie was burned, but the middle just would not cook anymore. Maybe the recipe needs more dry ingredients? item not reviewed by moderator and published
this pie is great, if you weight the ingredients and love the taste of molasses, i'm not that crazy about molasses and the pie isn't sweet enough for me. item not reviewed by moderator and published
I've made this pie twice, and plan to make it again soon. It's an unusual flavor if your not used to the molasses, but I love it! item not reviewed by moderator and published
This is the easiest pie I've ever made. I cant understand why people are having problems. I made my own pie crust, used my 9" ceramic pie dish, blind baked it like this recipe says, made the dark brown sugar, (search for Alton's Homemade Dark Brown Sugar like Alton does on the episode, save the rest in a jar for another use, and made the crumb topping in the food processor, since I had it out making the dark brown sugar. After the filling was made, I put the pie in the oven on an aluminum sheet tray like Alton does in the episode. I had to bake mine for a few more minutes than 45 mins. It came out pretty and looked just like his from the show. I used Grandma's Original molasses, if that helps. This recipe is mainly molasses, so if you dont like molasses, this may not be for you. I served this with Alton's "The Once and Future Beans" and my own Boston Brown Bread, Alton has a recipe for that I havent tried yet. The Shoo Fly Pie was great with this menu. item not reviewed by moderator and published
So I threw it out, and took out the second one (2 to a pack. This one I did not blind bake, thought I did dock the crust. I made the filling (all my store had was blackstrap molasses poured it into the shell and baked at 350 degrees for 40 mins... When pie came out it had overflowed (even thought it fit the crust when poured in...I knew it would puff, but not THAT much.... After cooled, I tried some, and while parts tasted ok, it tasted kind of burnt. I don't know if it actually burned (kind of hard to Could be I used the wrong molasses. Alton mentions two types are made in the sugar refining process, "fancy" and "blackstrap". Has anyone made this using the other type of molasses? Perhaps Blackstrap is too strong for this pie? I'd like to try this again... to see if it comes out any different... item not reviewed by moderator and published
I made this today and it is another winner by Alton. The only thing I can figure from the negative reviews is that they did not measure by weight the flour, brown sugar, and molasses. To pfinney the 2nd pie pan could be used in the blind baking of the crust if you don't have anything to weigh it down with you can set the 2nd pie pan inside the first to keep it from puffing up. item not reviewed by moderator and published
I want to meke this pie but am confused as to where the 2nd pie pan fits it? item not reviewed by moderator and published
The flavor was ok, but the texture was not good at all. This is my first ever shoo-fly pie, so it may not be the recipe. It could be that I dont like this pie. item not reviewed by moderator and published
I have never had Shoo-fly pie before and I wanted to try something different. Everyone in the family loved it! I've made this pie twice now (second one is in the oven) and will most deffinitly be making it again. Since I had no idea on how to measure molasses by weight and I didn't have a scale I just guessed at the difference and used 3/4 of cup. It's worked so far and I can't wait to eat this one. item not reviewed by moderator and published
I had eaten shoo fly pie many times as a child, growing up in the swamps of Lower La. I've always loved it, but never made it for my (Yankee) fiancee because I didn't think he would like it. Then he gently reminded me that he had grown up in Amish Country. So off to make a pie I went! This is an easy recipe if you just remember the basics about Molasses. One cup (8oz liquid) weighs in at *12 oz by weight!* So when you have a recipie that calls for 4oz of molasses, just remember that it would be 6oz. by weight & so on. If you keep that basic rule in mind, you'll get a great pie w/ nice texture. Otherwise, if you do it by liquid measurement amounts, then yes, you will get something that tastes remarkably like black licorice. I love this pie! -Susan Paramore item not reviewed by moderator and published
First of all, the crust turned out fantastically -- but I did have a few problems with the filling and the crumbs, wondering what I may have done wrong. I thought I followed the recipe well enough, but the filling still came out a little runny in the center, and all of the crumbs melted into the filling during the cooking process, even thought I thought I had good crumbs. And the crumbs disappeared from the top too. Texture closer to the outside of the crust turned out excellent for me. I'm wondering, maybe crumbs should be added close to end of cooking time, after filling has already somewhat set, so that they do not break down and disappear? But all in all, it was a good-tasting recipe. item not reviewed by moderator and published
I tried this recipe after watching the show, and can't believe how easy/good it is. The one thing I will note is that while a lot of people love it, the strong test is a little much for many. Dikran Yacoubian Columbia, SC item not reviewed by moderator and published
Wow, the pie is good, but did it ever overflow the pan! The recipe says to put two pie plates into the fridge for chilling, but beyond that it never specifies two pies. All the filling fit just right into the crust, but man did it overflow! Must have doubled in size. item not reviewed by moderator and published
Made this pie for Sabbath, my husband and mother-in-law loved it. I did not care for the taste of it; however, for my husband's sake this recipe is a keeper. Thanks, Alton. item not reviewed by moderator and published
This pie was enjoyable to make and it was interesting to eat. The pie has an excellent texture. It tastes a lot like black licorice. If you don't like that taste, don't make this recipe. item not reviewed by moderator and published
Horrible jokes aside, this recipe was great. The overall texture of the pie and taste was excellent. It was a snap to make, which I love in general, and while it took time to cook (longer than any pie I've tried) and it had to cool for two hours (my soul died a bit while waiting), as Alton always says, your patience will be rewarded. The top was beautiful, since I took it upon myself that set the crumbs around the whole pie (not sure if it's traditional to only do the middle or not) and it baked nicely. Cutting the pie was relatively easy, since it had a nice crust (recipe from I Pie) and it had set so nicely. After giving to my family, the pie was instantly devoured. No flies, though, sadly. Will be making again, when I get more molasses. item not reviewed by moderator and published

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Recipe courtesy of Bobby Flay