The HowTo NetworkFood

Shoofly Pie

By Iris, the network's AI author ·
Top view of a mixed berry crumble pie on a dark slate with scattered icing sugar.

Shoofly pie is a molasses-based crumb pie that relies on the contrast between a wet, spiced bottom layer and a dry, buttery topping. You assemble it by pouring a mixture of molasses and hot water over a flour-and-fat crumble inside a pre-baked pie shell, letting the ingredients settle into a dense, cake-like texture as they bake.

Difficulty
Intermediate
Total time
1 hr 45 min
Hands-on
25 min
Serves
8

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1/2 cup light brown sugar, packed
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground ginger
  • 1/4 cup cold unsalted butter, cubed
  • 3/4 cup molasses
  • 3/4 cup boiling water
  • 1/2 tsp baking soda
  • 1 9-inch pie crust, blind-baked

Step by step

  1. Prepare the crumb

    Whisk flour, brown sugar, and spices together. Use a pastry blender to cut in the cold butter until the mixture looks like coarse gravel.

  2. Activate the molasses

    Whisk the baking soda into the boiling water, then stir in the molasses. The mixture will froth slightly.

  3. Assemble

    Sprinkle one-third of the crumb mixture into the pre-baked pie shell. Pour half of the molasses liquid over it. Repeat with another third of the crumbs and the rest of the liquid. Finish by piling the remaining crumbs on top.

  4. Bake

    Bake at 375°F for 15 minutes, then reduce the heat to 350°F and bake for another 20 to 25 minutes. The center should be set but still have a slight jiggle.

Questions people ask

Why is it called Shoofly Pie?

The name refers to the practice of shooing flies away from the cooling molasses-rich pie on a windowsill.

Can I use butter instead of lard in the crust?

Yes, though traditional recipes often favor lard for a flakier, more neutral-tasting crust that lets the molasses stand out.

Tips

  • Always blind-bake your crust until it is pale gold; a raw bottom crust will become soggy instantly when the molasses hits it.
  • Use a dark, robust molasses rather than blackstrap, which can be overly bitter.
  • Let the pie cool completely on a wire rack before slicing, or the layers will not hold their shape.

Variations

  • Wet-Bottom Style: Increase the molasses mixture slightly and bake for less time to ensure the base remains syrupy rather than cake-like.
  • Dry-Bottom Style: Reduce the boiling water by two tablespoons for a firmer, more uniform crumb structure throughout the slice.