How To Make Tasty Shoofly Pie At Home


Hello Guys Welcome back My New Blog Here You Will Learn How To Make Tasty Shoofly Pie At Home. Other “desperation pies,” such as chess pie, vinegar pie, and sugar pies, are occasionally grouped together with this one-of-a-kind pie. Shoofly, Shoo Fly, or Shoo-fly Pie are all spelling variations that can be seen on the internet.

image credits: cooking.nytimes

Shoofly Pie has been a Pennsylvania Dutch tradition since the 1880s. Shoofly Pie is my grandmother’s specialty. I’ve been eating and enjoying this pie since I was a child. I decided to cook this pie on my own this time. As a result, I asked my grandmother for her recipe. She walked me through every step of the recipe, and now I’m sharing it with you.

Shoofly Pie is produced by mixing molasses, baking soda, and boiling water with beaten eggs in a mixing bowl. To prepare the bottom layer of the pie, transfer this to the pie shell. Brown sugar and flour are combined to make the crumb topping. Spread some shortening on top of the molasses. Bake it first in a preheated oven, then lower the temperature and bake it again.


Ingredients For Shoofly Pie

  • 1 (9 inch) Pie Shell
  • 1 Cup Molasses
  • ¾ Cup Hot Water
  • ¾ Teaspoon Baking Soda
  • 1 Egg (beaten)
  • 1 ½ Cups All-Purpose Flour
  • 1 Cup Packed Brown Sugar
  • ¼ Cup Shortening

Tips and Tricks for Making a Successful Shoofly Pie

  • Make the pie crust ahead of time: I recommend making the pie crust ahead of time and chilling it for at least an hour. Make the pie crust the night before and chill it overnight if you have the foresight. The gluten in the crust will relax, and the water in the flour will thoroughly hydrate it, making it simpler to roll out.
    After rolling out the crust, chill it: Place the crust back in the fridge for 30 minutes after rolling it out. This accomplishes two goals. It relaxes the gluten, allowing the dough to bake without shrinking or slumping, and it chills the butter, resulting in a flakier crust.
  • Blind bake or pre-bake the crust for a crispier crust. Our perfect pie crust recipe includes directions for doing so at the bottom.
    Incorporate a small amount of the crumb into the filling: This provides the filling some substance and shape, making it less liquidy. If you want a firmer filling, double the crumb topping and fold half into the filling, saving the other half for the pie’s top.
    Before slicing, chill the pie: The filling will be a little oozy if the pie is served warm. Chill the pie in the fridge for 30 minutes if you want a lovely even cut. The molasses will stiffen up and the pie will be cleaner as it cools.

Nutritional Breakdown Of Shoofly Pie

Let’s take a look at the nutritional breakdown of the Shoofly Pie.



  • Preheat the oven to 400 degrees Fahrenheit (200 degrees C).
    Combine the molasses, boiling water, and baking soda in a medium mixing basin. Combine all of the ingredients in a mixing bowl and whisk in some beaten eggs. Fill the pie shell halfway with the mixture. The bottom layer of the pie is made up of this.
  • Combine flour and brown sugar in a separate bowl. Combine them thoroughly. To make it look like coarse crumbs, add some shortening to it. Over the molasses layer, sprinkle this mixture.
  • Preheat the oven to 350°F and bake for 15 minutes. Reduce the heat to 350 degrees Fahrenheit (175 degrees C ). Bake for another 30 minutes.
  • Warm the dish before serving.

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