QiMeal
Shoofly Pie
Shoofly Pie · ready in 3 h 25 min · 8 servings · 465 kcal per serving · easy · 7 ingredients
This Pennsylvania Dutch pie layers a dark molasses custard under buttery crumbs, giving each slice a sticky bottom and sandy top.
- Prep
- 50 min
- Cook
- 35 min
- Total
- 3 h 25 min
- Serves
- 8
- kcal
- 465
- Difficulty
- easy
Ingredients · 8 servings
- 310 gFlour, divided for crust and crumb
- 170 gButter, cold and cubed
- 4 gSalt, divided
- 225 gWater, 45 g cold and 180 g hot
- 240 gMolasses
- 50 gEgg, beaten
- 160 gBrown sugar, packed
Equipment
oven, 23 cm pie pan, mixing bowl, whisk, pastry blender, rolling pin, rimmed baking sheet, cooling rack, measuring spoon, knife, measuring jug, oven mitt
Instructions
- Gather ingredients
Gather all ingredients, a 23 cm pie pan, mixing bowls, whisk, pastry blender, rolling pin, baking sheet, and cooling rack. · 5 min
What to look for: Everything is measured and the butter is still cold.
- Make crust dough
Cut 113 g butter into 160 g flour with 2 g salt, then sprinkle in 45 g cold water and mix just until a rough dough gathers. · 8 min
What to look for: The dough looks shaggy with visible butter flecks.
- Chill and roll
Chill the dough for 30 minutes, then roll it into a round and fit it into a 23 cm pie pan, trimming the edge neatly. · 35 min
What to look for: The crust is even, cool to the touch, and fitted snugly in the pan.
- Heat oven
Heat the oven to 204°C / 400°F and place the pie pan on a rimmed baking sheet to catch any bubbling molasses. · 10 min
What to look for: The oven is fully heated before the pie goes in.
- Mix molasses filling
Whisk molasses, 180 g hot water, egg, and 1 g salt in a bowl until the mixture is smooth, glossy, and evenly loosened. · 5 min
What to look for: The filling is dark, fluid, and free of egg streaks.
- Make crumb topping
Rub 150 g flour, brown sugar, 57 g butter, and 1 g salt with a pastry blender until soft crumbs form with a few pea sized bits. · 6 min
What to look for: The crumb looks sandy with small buttery clumps.
- Bake pie
Pour the molasses filling into the crust, scatter the crumbs evenly on top, and bake until golden and gently trembling in the center. · 35 min
What to look for: The top is deep golden and the center has a soft wobble.
- Cool fully
Cool the pie on a rack until the filling sets cleanly and the surface feels barely warm, at least 2 hours before slicing. · 2 h
What to look for: The filling no longer flows when the pan is tilted gently.
- Serve wedges
Serve neat wedges at room temperature, letting the sticky molasses layer and sandy brown sugar crumb show in each slice. · 5 min
What to look for: Each slice holds its shape with a glossy dark base and crumbly top.
Nutrition (per serving)
| kcal | 465 |
|---|---|
| Protein | 5 g |
| Carbohydrates | 72 g |
| of which sugars | 42 g |
| Fat | 18 g |
| of which saturated | 11 g |
| Fibre | 1 g |
| Sodium | 220 mg |
Nutri-ScoreE
Allergens
Contains: gluten, milk, eggs
Storage and reheating
- Fridge: up to 4 days
- Freezer: yes, up to 2 months
- Warm slices on a tray until the crust smells buttery and the filling softens.
Ingredient substitutions
Flour
- Pastry flour: Gives a slightly more tender crust and crumb.
Butter
- European style butter: Use cold butter so the crust stays flaky and the crumb stays sandy.
Salt
- Fine salt: Use a little less if the grains are very fine.
Water
- Filtered water: Use cold water for pastry and hot water for loosening the molasses.
Molasses
- Brown sugar syrup: Use only if molasses is unavailable, since the deep bitter flavor will be much lighter.
Egg
- Milk: The filling will set more softly and slice less cleanly.
