Shoofly Pie (Print Version)

# 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:

01 - Blend flour, salt, sugar and butter in food processor. Add water until dough forms. Chill 1 hour.
02 - Roll dough, fit into pie pan, crimp edges. Chill 30 minutes.
03 - Mix dry ingredients, work in butter until crumbly.
04 - Combine molasses, hot water, baking soda and 1/3 of crumb mixture.
05 - Pour filling into crust, top with remaining crumbs.
06 - Bake at 450°F for 15 minutes, then 350°F for 25 minutes.

# Notes:

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

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