How to Make Shoofly Pie: A Taste of Pennsylvania Dutch Country

Shoofly pie. Does the name intrigue you? It did for me the first time I heard it! This molasses-based pie, hailing from the Pennsylvania Dutch country, is a unique blend of sweet and spicy flavors. Imagine a rich, gooey filling with a hint of molasses and brown sugar, all nestled within a buttery, crumbly crust.

This pie is not just a dessert; it’s a taste of history. Some say the name “shoofly pie” came about because the sweet aroma attracted flies, requiring bakers to shoo them away! Whether that’s true or just a charming tale, one thing’s for sure: this pie is simply irresistible.

Today, I’m excited to share my tried-and-true recipe, honed over years of baking and inspired by my grandmother’s stories from her Pennsylvania Dutch childhood. So, put on your apron, and let’s create a slice of culinary history together!

Ingredients You’ll Need

For the Crust:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup ice water, plus more if needed

For the Filling:

• 1 cup boiling water
• 1/2 cup molasses
• 1 cup packed light brown sugar
• 1 large egg, lightly beaten
• 1 teaspoon baking soda
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves

Equipment You’ll Need

• 9-inch pie plate
• Mixing bowls
• Measuring cups and spoons
• Pastry blender or two forks
• Whisk
• Baking sheet

Let’s Make Shoofly Pie!

Making the Crust:

1. Combine dry ingredients: In a large bowl, whisk together the flour and salt.
2. Cut in the butter: Add the chilled butter cubes to the flour mixture. Using a pastry blender or two forks, cut the butter into the flour until the mixture resembles coarse crumbs.
3. Add ice water: Gradually add the ice water to the flour mixture, 1 tablespoon at a time, mixing lightly with a fork until the dough just comes together. Don’t overwork the dough.
4. Chill the dough: Form the dough into a disc, wrap it tightly in plastic wrap, and refrigerate for at least 30 minutes. This chilling time will make the dough easier to roll out.

Preparing the Filling:

1. Preheat oven: Preheat your oven to 350°F (175°C).
2. Mix dry ingredients: In a large bowl, combine the brown sugar, baking soda, cinnamon, and cloves.
3. Add wet ingredients: Pour the boiling water over the brown sugar mixture and whisk until the sugar is dissolved. Stir in the molasses.
4. Temper the egg: Gradually whisk a small amount of the hot molasses mixture into the beaten egg to temper it, then pour the tempered egg mixture into the remaining molasses mixture and whisk until combined.

Assembling and Baking the Pie:

1. Roll out the crust: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to your pie plate and gently press it into the bottom and sides. Trim and crimp the edges.
2. Pour in the filling: Pour the molasses filling into the prepared pie crust.
3. Bake: Place the pie on a baking sheet and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is set but still slightly jiggly in the center.

Expert Tip: To prevent the crust from browning too quickly, cover the edges loosely with aluminum foil during the first 30 minutes of baking.

Cooling and Serving:

1. Cool completely: Let the pie cool completely on a wire rack before slicing and serving. This will allow the filling to set properly.

FAQs:

• Can I make Shoofly Pie ahead of time? Yes, you can make it a day ahead. Store it loosely covered at room temperature.
• What can I do if my crust starts to brown too quickly? As mentioned earlier, tenting the edges with aluminum foil helps prevent over-browning.

Enjoy a Slice of Tradition!