Pennsylvania Dutch Shoofly Pie
- 1 cup flour
- 2/3 cup brown sugar, firmly packed
- 1 tablespoon vegetable shortening
- 1 cup molasses, preferably unsulphered
- 1 egg, slightly beaten
- 1 cup hot water
- 1 teaspoon baking soda
- 9 -inch pie shell, recipe follows
- Shoofly Pie Dough:
- 3 cups flour
- 1 teaspoon salt
- 1 1/4 cups vegetable shortening
- 1 egg, beaten
- 1/3 cup cold water
- 1 tablespoon white vinegar
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.
A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
Recipe courtesy of Lynn Clarke