Pennsylvania

Shoofly Pie

A beloved Pennsylvania Dutch tradition featuring rich molasses filling topped with buttery crumb streusel - a humble yet delicious slice of Lancaster County heritage.

1 hr 15 min Serves 8 PA Dutch Traditional

Equipment Needed

  • 🥧 9-inch pie dish
  • 🥣 Large mixing bowls (2)
  • 🥄 Whisk
  • 📏 Rolling pin
  • 🧊 Pastry cutter
  • 📐 Measuring cups and spoons

Instructions

  1. 1

    Make the pie crust

    Combine flour and salt in a bowl. Cut in cold lard or butter until mixture resembles coarse crumbs. Add ice water gradually until dough comes together. Shape into a disk, wrap, and refrigerate for 30 minutes. Traditional PA Dutch pies often use lard for the most authentic flavor.

  2. 2

    Roll out and fit the crust

    Roll dough into a 12-inch circle on a floured surface. Transfer to a 9-inch pie dish, pressing into bottom and sides. Trim to 1-inch overhang, fold under, and crimp edges. Refrigerate while preparing the filling.

  3. 3

    Make the crumb topping

    In a bowl, whisk together flour, brown sugar, salt, cinnamon, and nutmeg. Cut in cold butter using a pastry cutter until mixture resembles coarse crumbs. Set aside.

  4. 4

    Preheat oven

    Preheat your oven to 375F (190C). Position a rack in the lower third of the oven.

  5. 5

    Make the molasses filling

    In a bowl, combine molasses with boiling water and baking soda. The mixture will foam up - this is normal! Let it settle for a moment, then whisk in the beaten egg yolk until smooth.

  6. 6

    Assemble the pie

    Pour the molasses mixture into the prepared crust. Sprinkle the crumb topping evenly over the filling. The crumbs will sink slightly - this creates the characteristic layered texture.

  7. 7

    Bake

    Bake for 35-40 minutes until the filling is set and the crumb topping is golden brown. The center should be slightly jiggly but not liquid. If the top browns too quickly, tent loosely with foil.

  8. 8

    Cool completely

    Let the pie cool on a wire rack for at least 2 hours. The filling will continue to set as it cools. Shoofly pie is traditionally served at room temperature.

  9. 9

    Dust and serve

    Just before serving, dust lightly with powdered sugar if desired. Serve with whipped cream or a small scoop of vanilla ice cream.

  10. 10

    Enjoy with coffee

    Shoofly pie is traditionally enjoyed with a strong cup of coffee. The bitterness of the coffee perfectly complements the sweet molasses flavor.

Tips & Variations

  • Wet bottom vs. dry bottom: This recipe makes a "wet bottom" shoofly with a gooey molasses layer. For "dry bottom," add an extra 1/4 cup flour to the crumbs and reduce molasses slightly.
  • Why "shoofly"? Legend says the sweet molasses filling attracted flies that had to be "shooed" away! Others say it's named after the Shoofly brand of molasses.
  • Molasses matters: Use unsulphured molasses for the best flavor. Blackstrap molasses is too bitter. Grandma's or Brer Rabbit brands are excellent choices.
  • Traditional lard crust: Pennsylvania Dutch bakers traditionally use lard for the flakiest crust. It's worth trying for authenticity!
  • Breakfast pie: In Lancaster County, shoofly pie is often enjoyed for breakfast - it's essentially coffee cake in pie form!
  • Storage: Store covered at room temperature for up to 3 days. The texture actually improves overnight as flavors meld.