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Wet Bottom Shoofly Pie

Category: Dessert
Source: Meghan Decker, editorial assistant
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Crumbs and Filling
1 1/2 cups all-purpose flour
1/2 cup brown sugar
2 Tablespoons shortening
1 teaspoon baking soda
1 cup boiling water
1/2 cup dark corn syrup
1/2 cup molasses
1/4 teaspoon salt
1 egg

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup shortening, chilled
3 Tablespoons ice water

To make pie crust: Whisk flour and salt together. Using a pastry blender, cut in cold shortening until mixture is crumbly. Drizzle 2 to 3 Tablespoons ice water over flour. Mix with fork to moisten, adding more water a few drops at a time until the dough comes together. Gently gather dough into a ball. Wrap in plastic wrap and chill for 30 minutes before rolling.

Roll out dough and press into pie plate.

To make crumbs: Combine flour, brown sugar and shortening. Combine ingredients together by roughly mixing with your hands until dough forms into fine crumbs. Set aside.

Preheat oven to 375ºF.

To make filling: Dissolve baking soda in boiling water, then stir in corn syrup, molasses, salt and egg. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.

Bake for 10 minutes, then lower temperature to 350ºF and bake for additional 30 minutes.

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