Recipe courtesy of Lynn Clarke
Pennsylvania Dutch Shoofly Pie
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- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 732
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 2 g
- Sugar
- 49 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 487 mg
- Level: Intermediate
- Total: 1 hr 15 min
- Prep: 20 min
- Cook: 55 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 732
- Total Fat
- 35 g
- Saturated Fat
- 9 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 2 g
- Sugar
- 49 g
- Protein
- 8 g
- Cholesterol
- 40 mg
- Sodium
- 487 mg
Ingredients
Shoofly Pie Dough:
Directions
- Preheat oven to 425 degrees F.
- Mix flour, brown sugar and shortening into crumbs with fingers, fork or pastry blender. Reserve 1/2 cup of crumbs for the top of the pie. To remaining crumbs, blend in the molasses, egg, and 3/4 cup hot water. Mix the baking soda with remaining 1/4 cup hot water and promptly add to mixture. Pour into unbaked pie shell and bake for 15 minutes. Top the pie with the reserved crumbs and reduce oven temperature to 350 degrees F. and bake for an additional 40 minutes.
- The pie can be served at room temperature or chilled.
Shoofly Pie Dough:
- In a large bowl, mix together flour and salt. Cut in shortening until well incorporated. Add remaining ingredients and mix until well blended. Let rest a few minutes, then divide dough into 4 portions. Roll a dough disc out on a lightly floured surface and press into a 9-inch pie plate. Individually tightly cover and freeze remaining 3 portions of dough.
