Shoofly Pie: An In-Depth Recipe and Guide
Shoofly pie is a classic Pennsylvania Dutch dessert that’s known for its gooey molasses filling, crumbly streusel topping, and flaky pie crust. This pie has deep roots in American baking traditions, and its blend of rich flavors and appealing textures keeps it popular with both long-time fans and adventurous bakers. Here, you’ll find a thorough guide to making shoofly pie at home, with helpful information about its history, ingredients, variations, storage, and the baking process.
What Is Shoofly Pie?
Shoofly pie stands out in the world of traditional American desserts. At its heart, it features a molasses and brown sugar filling, which bakes to a soft, custard-like consistency. The filling sits inside a flaky crust and is capped with a layer of buttery, sweet crumble. Some say the name comes from the need to keep flies (“shoo, fly!”) away from the tempting aroma while the pie cools. However it got its name, shoofly pie remains a symbol of comfort and home baking, especially in Pennsylvania Dutch communities.
Ingredients and Key Components
Each layer of shoofly pie plays a vital role in the final result. Here’s a closer look at the main ingredients you’ll use:
Pie Crust
You can make your own from scratch or use a pre-made crust for ease. The crust holds the gooey filling and adds a crisp bite, making it essential for the pie’s texture.
Molasses Filling
Molasses is the main flavor in shoofly pie. Brown sugar, flour, baking soda, hot water, and an egg combine to thicken the filling. The resulting texture is sticky and slightly chewy, almost like a rich caramel custard.
Types of molasses:
– Light molasses: Sweeter and milder; best for a lighter flavor.
– Dark molasses: Deeper, more robust flavor.
– Blackstrap molasses: Very dark and bitter, best avoided unless you enjoy strong bitterness.
A blend of light and dark molasses creates a mellow, balanced taste.
Streusel Topping
The crumbly top contrasts with the sticky filling. Combine flour, brown sugar, a pinch of salt, and cold butter. Use a fork or pastry cutter to blend it into pea-sized crumbs.
Ingredient Table
| Category | Example Items | Notes |
|---|---|---|
| Pie Crust | Homemade or store-bought | Use 9-inch deep-dish, chilled |
| Molasses | Light, dark, or blend | Avoid blackstrap for this recipe |
| Brown Sugar | Dark for richer flavor | Light works as a mild option |
| Flour | All-purpose | For both filling and streusel |
| Egg | One large | Adds structure to filling |
| Baking Soda | Supports leavening and texture | |
| Butter | Cold, unsalted | For a tender crumb |
| Salt | Enhances sweetness | Small pinch, optional |
Step-by-Step: How to Make Shoofly Pie
The magic of shoofly pie lies in its easy assembly. Here’s a detailed method that will walk you through each stage.
Preparing the Crust
- Roll out the dough: On a floured surface, roll pie dough into a circle about 12 inches in diameter. Line a 9-inch deep-dish pie plate with the dough. Trim the edges to fit and crimp or flute as desired.
- Chill: Place the crust in the refrigerator for 30 minutes. This step prevents shrinking and creates flaky layers.
Blind-Baking
- Blind bake the crust: Preheat the oven to 425°F (220°C). Place parchment paper or foil over the crust and fill with pie weights, rice, or dried beans.
- Bake: Bake for 15 minutes, then remove weights and foil. Brush the bottom with a beaten egg yolk.
- Finish baking: Return the crust to the oven for 5 more minutes. Allow crust to cool fully on a wire rack.
Making the Filling
- Mix the filling: In a large bowl, combine 3/4 cup dark brown sugar, 1 cup molasses (or a blend), 1 cup all-purpose flour, 1/2 teaspoon baking soda, and one beaten large egg.
- Add hot water: Slowly pour in 1 cup boiling water while stirring. The mixture will become thin; this is expected.
- Set aside: Let the filling cool to room temperature before assembly.
Preparing the Streusel
- Make the crumb topping: In a medium bowl, whisk 1 cup flour, 2/3 cup dark brown sugar, 1/4 teaspoon salt, and 1/2 teaspoon baking soda. Cut in 6 tablespoons cold butter using a pastry cutter or fork until the mixture looks like coarse sand.
Assembling the Pie
- Pour filling: Spread the molasses mixture evenly into the cooled crust.
- Add crumbles: Sprinkle the crumb mixture evenly over the filling, covering the surface.
- Bake: Lower oven temperature to 350°F (175°C). Cover the pie loosely with foil and bake for 45–50 minutes. The center should be set but jiggle slightly when done.
Cooling and Serving
- Cool completely: Set the baked pie on a rack. Allow to cool for at least 2 hours before slicing.
- Serve and enjoy: Shoofly pie tastes great at room temperature or slightly warmed.
Tips for Success
- Size the crust right: Store-bought dough may not fit a deep pie plate. Use two if needed; press them together to prevent gaps.
- Don’t skip blind-baking: This keeps the crust crisp, especially with the wet filling.
- Mind the molasses: Mix light and dark molasses if you’re unsure about flavor strength.
- Watch the bake time: Test for doneness after 37 minutes if your oven runs hot or if you’re using a shallow dish.
- Let it cool: Cutting the pie too soon can cause the filling to run.
Wet-Bottom vs. Dry-Bottom Pie
Shoofly pie comes in two main versions:
- Wet-bottom: This type has a moist, custardy filling that oozes slightly when cut. The crust stays flaky, and the filling soaks in just enough to create a chewy edge.
- Dry-bottom: More cakelike, with the filling setting up as a firm, almost gingerbread-like layer. This pie works well for slicing and dunking in coffee.
This recipe falls in between, offering a wet bottom with a chewy, set center that’s easy to slice.
Storage and Freezing
Shoofly pie stores well:
- Room temperature: Keep covered with plastic wrap for up to 2 days.
- Refrigerator: Lasts up to 5 days; wrap tightly to prevent drying.
- Freezing: Double-wrap the whole pie in plastic wrap and foil. Store for up to 3 months. Thaw at room temperature before slicing.
Serving Suggestions
Shoofly pie shines on its own. For a twist, add:
- A dollop of whipped cream
- A scoop of vanilla ice cream
- Fresh berries alongside each slice
Pairing a slice with hot coffee brings out the richness of the molasses and mellow sweetness of brown sugar.
Shoofly Pie FAQs
Can I make the pie ahead?
Yes, bake one day before serving for the freshest flavor and easiest slicing.
Is there a substitute for molasses?
No, molasses is essential. If you must, try mild golden syrup, but the flavor will change.
Does shoofly pie have nuts or spices?
Spices like cinnamon or nutmeg can be added but aren’t required. Nuts are not traditional in shoofly pie.
Why is my filling runny?
It may be underbaked or warm. Let the pie cool completely to set the filling.
Shoofly pie celebrates the simple yet bold flavors of early American baking. Its signature layers of buttery, crumbly topping, sticky molasses filling, and crisp crust come together in every bite. The process is straightforward and the result is unforgettable—a slice that’s sweet, nostalgic, and uniquely satisfying. Give this classic recipe a try and bring a taste of Pennsylvania Dutch tradition to your own table.
Shoofly Pie
Whip up this shoofly pie when you want an old-fashioned treat! It’s made with molasses and brown sugar. This tempting pie is easy, comforting, and delicious!
Ingredients
- 1 ready-made pie dough
- 1/2 cup molasses
- 3/4 cup packed brown sugar
- 1 1/2 teaspoons all-purpose flour
- 3/4 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 large egg, room temperature
- All-purpose flour, for rolling the dough
- 1 cup boiling water
- 1 large egg yolk, slightly beaten
- 1/2 cup packed brown sugar
- 6 tablespoons cold butter, cubed
- 1 pinch salt
- Pie Crust and Filling:
- 1/2 teaspoon baking soda
Instructions
- Sprinkle some flour onto a clean flat surface. Roll the dough into a flat round wide enough to fit a 9-inch deep-dish pie plate. Fit the dough into the bottom and sides of the pie plate and trim the edges. Refrigerate it for 30 minutes.
- Prepare the filling. Mix the brown sugar, molasses, egg, flour, and baking soda in a large bowl. Gradually pour in boiling water and stir. Allow the filling to cool completely.
- Preheat the oven to 425 degrees Fahrenheit.
- Line the crust with aluminum foil and fill it with pie weights, uncooked rice, or dried beans. Place the crust on the lower rack of the oven and bake it for 15 minutes. Remove the weights and foil. Brush the crust with a slightly beaten egg yolk. Bake it for another 5 minutes. Allow the crust to cool completely on a wire rack.
- Lower the oven heat to 350 degrees Fahrenheit and make the topping. Whisk together the flour, brown sugar, baking soda, and salt until well combined. Using a pastry cutter or fork, cut in the butter cubes until the mixture is crumbly.
- Pour the pie filling into the crust and sprinkle with the crumble topping. Cover the pie with aluminum foil and bake it for 45 to 50 minutes, or until the filling has set and is golden brown. Cool it completely on a wire rack, for about 2 hours. Slice, serve, and enjoy!