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Shoofly Pie

Featured in Sweet Delights for Every Occasion.

Shoofly pie celebrates Pennsylvania Dutch baking traditions with its perfect balance of sweet and spice. A flaky butter crust cradles a rich molasses filling that's topped with crumbly streusel spiced with cinnamon and nutmeg. As it bakes, the filling develops a pudding-like texture while the crumbs create a perfect crunchy top. The molasses provides deep, complex sweetness without being overwhelming, making this pie a unique alternative to more common desserts. Serve slightly warm with whipped cream for the full experience.
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Updated on Thu, 16 Jan 2025 01:20:04 GMT
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A slice of pie with a crumbly topping sits on a white plate beside a cup of coffee. Pin it
A slice of pie with a crumbly topping sits on a white plate beside a cup of coffee. | cookingkeys.com

I've always been fascinated by the rich history of Shoofly Pie. The moment you catch that deep, sweet molasses aroma wafting from the oven, you understand why Pennsylvania Dutch families have treasured this recipe for generations. It's become my go-to comfort dessert, especially on chilly mornings when all you want is something sweet with your coffee.

A Heritage of Sweet Comfort

The beauty of this pie lies in its humble beginnings as a breakfast treat. Originally a celebration cake from 1876, it evolved into a pie that hardworking folks could enjoy without fancy silverware. That practical history shines through in every bite the combination of molasses and buttery crumbs tells a story of making something extraordinary from simple pantry ingredients.

Essential Ingredients

  • Your Pie Crust: Make it from scratch for the best texture and flavor
  • Light Molasses: The heart of this pie look for light or regular, not blackstrap
  • Fresh Spices: Ground cinnamon and nutmeg make the crumbs sing
  • Room Temperature Butter: For that perfect crumbly topping
  • Hot Water: Helps thin the molasses to just the right consistency

Step-by-Step Guide

Prepare Your Crust
Take your time chilling and rolling no need to rush perfection.
Mix the Filling
Watch that molasses transform with hot water into a silky blend.
Create the Crumbs
Work butter into your flour mixture until you get those perfect little pebbles.
Layer with Care
Pour in the filling, then sprinkle those crumbs evenly they're what makes this pie special!
A freshly baked pie with a crumb topping sits on a white plate, surrounded by a striped cloth. Pin it
A freshly baked pie with a crumb topping sits on a white plate, surrounded by a striped cloth. | cookingkeys.com

Kitchen Secrets

Here's what I've learned from countless Shoofly Pies: chill your crust between steps it makes such a difference. Mix some of those crumbs right into the filling for better texture. And don't skip that final 30-minute chill before slicing your first piece patience leads to perfect slices!

Make It Your Own

While traditionalists might raise an eyebrow, I love playing with this recipe. Sometimes I'll add a pinch of ginger to the crumbs, or use dark brown sugar for extra depth. For a firmer filling, try mixing in more crumbs you can make it as wet or dry as you prefer.

Storage Tips

This pie keeps beautifully at room temperature for three days just cover it well. Want to save it longer? Pop it in the fridge for up to five days. The crumb topping might soften a bit, but the flavor stays delicious. For longer storage, freeze individual slices it's like having a piece of Pennsylvania Dutch history ready whenever you need it!

Perfect Pairings

A slice of Shoofly Pie practically begs for a strong cup of coffee. The bitter coffee cuts through the sweet molasses perfectly. In winter, I love serving it slightly warm with a dollop of whipped cream. It's also lovely with afternoon tea or as a unique addition to your holiday dessert spread.

A slice of pie with a flaky crust and a sweet filling, topped with a crumbly brown sugar layer, is presented on a white plate. Pin it
A slice of pie with a flaky crust and a sweet filling, topped with a crumbly brown sugar layer, is presented on a white plate. | cookingkeys.com

Troubleshooting

If your filling seems too runny, try reducing the hot water slightly next time. Crumbs sinking? Let the filling set for a few minutes before adding them. And if your crust shrinks during baking, remember that extra chilling step it really does make a difference. Each pie is a chance to perfect your technique!

Frequently Asked Questions

→ Why is the water hot?
Hot water helps dissolve the molasses and creates the right consistency when combined with baking soda.
→ What type of molasses works best?
Light or regular strength molasses works well. Avoid blackstrap molasses as it can be too bitter.
→ Why chill the dough twice?
Double chilling helps prevent shrinkage and ensures a flaky crust. Don't skip this step.
→ Can I make this ahead?
Yes, the pie keeps well at room temperature for 2-3 days. The dough can be made a day ahead.

Shoofly Pie

A traditional pie featuring a molasses filling topped with spiced crumbs, all nestled in a flaky butter crust.

Prep Time
15 Minutes
Cook Time
40 Minutes
Total Time
55 Minutes

Category: Desserts

Difficulty: Difficult

Cuisine: Pennsylvania Dutch

Yield: 8 Servings (1 pie)

Dietary: Vegetarian

Ingredients

01 1¼ cups all-purpose flour (for crust).
02 ½ teaspoon kosher salt (for crust).
03 ½ teaspoon sugar (for crust).
04 ½ cup cold butter, cubed (for crust).
05 4 tablespoons water (for crust).
06 1½ cups flour (for topping).
07 ½ cup dark brown sugar.
08 1 teaspoon cinnamon.
09 ½ teaspoon nutmeg.
10 ¼ teaspoon salt (for topping).
11 ½ cup cold butter (for topping).
12 ¾ cup molasses.
13 ¾ cup hot water.
14 ½ teaspoon baking soda.

Instructions

Step 01

Blend flour, salt, sugar and butter in food processor. Add water until dough forms. Chill 1 hour.

Step 02

Roll dough, fit into pie pan, crimp edges. Chill 30 minutes.

Step 03

Mix dry ingredients, work in butter until crumbly.

Step 04

Combine molasses, hot water, baking soda and 1/3 of crumb mixture.

Step 05

Pour filling into crust, top with remaining crumbs.

Step 06

Bake at 450°F for 15 minutes, then 350°F for 25 minutes.

Notes

  1. Double chill dough for best results.
  2. Use regular molasses, not blackstrap.
  3. Keeps 2-3 days at room temperature.

Tools You'll Need

  • Food processor.
  • Pie pan.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Dairy.
  • Wheat.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 450
  • Total Fat: 22 g
  • Total Carbohydrate: 65 g
  • Protein: 5 g