Recipe courtesy of Carson Kressley

Shoo Fly Pie

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  • Level: Intermediate
  • Total: 1 hr 35 min
  • Prep: 30 min
  • Inactive: 30 min
  • Cook: 35 min
  • Yield: 8 to 10 servings
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Pie Crust:

1 1/4 cup all-purpose flour

2 tablespoons sugar

Pinch salt

4 tablespoons vegetable shortening

4 tablespoons cold butter, diced

2 tablespoons ice water, plus

Pie Filling:

1 cup all-purpose flour

1/3 cup sugar

1/3 cup dark brown sugar

1 tablespoon vegetable shortening

1 tablespoon cold butter

1 egg

1 cup molasses

3/4 cup hot water

1 teaspoon baking soda


  1. For the crust: In a large mixing bowl stir together flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
  2. Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork.
  3. For the filling: Preheat oven to 375 degrees F.
  4. In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside. In another mixing bowl whisk together egg, molasses, hot water and baking soda. Pour the egg mixture into the pie shell. Sprinkle the crumbs on top. Bake for 30 to 35 minutes. The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.