Dessert: United States – Pennsylvania – Shoofly Pie

Serving Size: 8

Approximate Time

Prep 50 min

Cook 55 min

Additional 2 hrs

Total 3 hrs 45 min

Ingredients

- For the crust: 1 1/4 cups (150 g) all-purpose flour
- For the crust: 1/2 tsp (3 g) salt
- For the crust: 1/2 cup (115 g) unsalted butter, chilled and cut into 1/2-inch (1 cm) cubes
- For the crust: 3 to 4 tbsp (45–60 ml) ice water
- Molasses filling: 1 cup (240 ml) dark unsulphured molasses
- Molasses filling: 1/2 cup (100 g) packed dark brown sugar
- Molasses filling: 2 large eggs, beaten (approx. 100 g)
- Molasses filling: 2 tbsp (28 g) unsalted butter, melted and cooled
- Molasses filling: 1 tsp (5 ml) vanilla extract
- Molasses filling: 1 tsp (5 g) baking soda
- Molasses filling: 1/2 cup (120 ml) boiling water
- Molasses filling: 1/2 cup (60 g) all-purpose flour
- Molasses filling: 1/4 tsp (1.5 g) salt
- Crumb topping: 3/4 cup (150 g) packed dark brown sugar
- Crumb topping: 3/4 cup (90 g) all-purpose flour
- Crumb topping: 1/2 tsp (1 g) ground cinnamon (optional)
- Crumb topping: 6 tbsp (85 g) unsalted butter, cold and cut into small pieces

Instructions

Short Description:
A Pennsylvania Dutch molasses pie with a sweet, cake-like molasses filling and a crunchy brown-sugar crumb topping, traditionally served for breakfast or dessert.

Regional Notes:
This Pennsylvania version emphasizes dark molasses in the filling and a substantial crumb (streusel) topping—reflecting the region's historic reliance on affordable molasses. Unlike some New England or commercial variations that are drier or cake-only, this pie balances a moist "wet" molasses layer under a crisp crumb topping.

1. Make the crust: In a medium bowl combine 1 1/4 cups (150 g) flour and 1/2 tsp (3 g) salt. Cut in 1/2 cup (115 g) chilled butter with a pastry cutter or two forks until mixture resembles coarse crumbs. Sprinkle 3 tbsp (45 ml) ice water over mixture; toss and add a little more water, 1 tbsp (15 ml) at a time, until dough holds together when pressed. Form into a disk, wrap, and chill 30 minutes.
2. Preheat oven to 375°F (190°C). Roll chilled crust on a lightly floured surface to a 12-inch (30 cm) circle and fit into a 9-inch (23 cm) pie plate. Trim and crimp the edges; refrigerate while you prepare filling and topping.
3. Make the crumb topping: In a bowl combine 3/4 cup (150 g) packed dark brown sugar, 3/4 cup (90 g) flour, and 1/2 tsp (1 g) cinnamon if using. Cut in 6 tbsp (85 g) cold butter until mixture forms coarse crumbs. Refrigerate the crumb topping until ready to use.
4. Prepare the molasses filling: In a medium bowl whisk together 1 cup (240 ml) molasses and 1/2 cup (100 g) packed dark brown sugar until smooth. Add the 2 beaten eggs, 2 tbsp (28 g) melted butter, and 1 tsp (5 ml) vanilla; whisk to combine.
5. Dissolve and react: In a small heatproof cup or bowl stir 1 tsp (5 g) baking soda into 1/2 cup (120 ml) boiling water—mixture will foam. Immediately add the foamy mixture to the molasses mixture and stir briefly to incorporate. Add 1/2 cup (60 g) flour and 1/4 tsp (1.5 g) salt; stir until just combined. The filling will be fairly fluid.
6. Assemble the pie: Pour the molasses filling into the prepared chilled crust. Scatter the chilled crumb topping evenly over the filling, pressing lightly so crumbs adhere but leaving texture.
7. Bake: Place pie on a baking sheet and bake in preheated 375°F (190°C) oven for 40 to 55 minutes, until the crumb topping is deep golden brown and the filling beneath is set (a knife inserted near the center should come out mostly clean with a few moist crumbs). If the top browns too quickly, tent loosely with foil.
8. Cool and serve: Remove pie from oven and cool on a rack at least 2 hours to allow the filling to set. Serve warm or at room temperature; traditional serving is a slice for breakfast with coffee or as a dessert. Leftovers keep covered at room temperature for 1–2 days or refrigerated up to 5 days.