Adapted from the Pennsylvania Dutch Cookbook (1961)
Let’s make a Shoo-Fly Pie—an American classic straight from Pennsylvania Dutch country.
I have so many variations of this recipe in my vintage collection, and someday I’d love to go on a full quest to find the ultimate version. For now, I’m using one from a 1961 Pennsylvania Dutch cookbook gifted to me by my friend Lisa.
The beauty of this pie is how simple it is. You start by whisking together flour, salt, warm winter spices, and brown sugar. Then cut cold butter into the mixture until it turns sandy and crumbly.
In a separate bowl, whisk molasses, water, baking soda, and an egg yolk. To assemble, layer the crumbs and the molasses mixture in your favorite pie shell* (freshly made or frozen both work), finishing with a layer of crumbs.
At this point, the filling will look extremely liquidy, and it’s hard to imagine how it’s going to bake up. But trust me: once it comes out of the oven, it’s magic.
Shoo Fly PIe traditionally comes in two styles—“wet bottom,” which has a gooey layer at the base, and “dry bottom,” which is more cakelike. This version leans toward the dry-bottom side.
The flavor is reminiscent of gingerbread with a sticky ribbon running through it. It’s absolutely delicious.
And whatever you do, serve it with whipped cream. It truly makes the whole pie sing.
*The Pennsylvania Dutch Cookbook has a traditional pastry recipe that makes enough for two single-crust pies if you’d like to try it. I’ve dropped the recipe for that below!
Molasses Shoo-Fly Pie (aka Shoo-Fly Cake and Molasses Crumb Pie)
Ingredients
Crumb Mixture
- ¾ cup flour
- ½ cup firmly packed brown sugar
- ½ teaspoon cinnamon
- ⅛ teaspoon ground cloves
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground ginger
- ¼ teaspoon salt
- 2 tablespoons cold salted butter
Filling
- ½ cup molasses I do not recommend using blackstrap molasses as it will be too bitter
- ¾ cup boiling water
- 1½ teaspoons baking soda
- 1 egg yolk well beaten
Garnish (optional)
- Whipped cream highly recommended!
Instructions
Prep
- Preheat the oven to 400°F.
- Roll out your prepared dough, place in a 9-inch pie pan, and keep in the refrigerator until you’re ready to assemble. If you’re using a frozen crust, you can keep it in the freezer until you’re ready to assemble. NOTE: For a flakier crust, par-bake and allow to cool before adding the filling.
Make the Crumb
- In a medium bowl, whisk together the dry ingredients (flour, brown sugar, cinnamon, cloves, nutmeg, ginger, and salt).
- Cut in cold butter with a pastry cutter or your fingertips until the mixture is crumbly. Set aside.
Make the Filling
- In a medium bowl, whisk together molasses, boiling water, baking soda, and egg yolk until well combined.
- Pour into a liquid measuring cup to make adding to the pie shell easier.
Assemble
- Alternate layers of crumb mixture and liquid filling in the pie shell, beginning with crumbs and ending with crumbs on top.
Bake
- Place a sheet pan with sides on the rack below the pie to catch any overflow.
- Bake at 400°F for 10 minutes.
- Reduce temperature to 350°F and bake for approximately 20 more minutes.
- Pie is done when the center springs back when lightly touched, like a cake.
Serve
- Allow to cool completely before slicing.
- Serve with whipped cream—it truly elevates this dessert!
- Store leftovers covered in the refrigerator.
Notes
Pensylvania Dutch Pie Pastry
Ingredients
- 3 cups sifted flour
- 1 teaspoon salt
- 1 cup unsalted butter
- 5 tablespoons ice cold water
Instructions
- Sift the flour and salt together
- Cut in the butter with a pastry cutter or with your fingertips, working quickly until pieces are the size of small peas.
- Gradually sprinkle the cold water over the mixture, mixing lightly with a fork after each addition. Add only enough water to hold the pastry together.
- Gently shape the pastry into a disk, wrap in plastic wrap, and allow it to rest in the refrigerator for at least 30 minutes before rolling out and placing in your pie pan.
- Chill thoroughly in the pie pan before assembling your pie.
