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Shoofly Pie Recipe

Shoofly Pie (Wet Bottom)

iamwinfred
This shoofly pie recipe is the classic wet bottom version you'll find all over Pennsylvania Dutch country, built on a rich molasses filling and a thick layer of buttery crumbs. It looks fussy the first time you read through it, but it comes together with pantry staples and one bowl for the crumbs, one bowl for the filling. If you've never tried shoofly pie before, think of it as somewhere between a molasses cake and a custard pie, with a gooey bottom layer that turns almost fudgy once it cools.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Breakfast, Dessert
Cuisine American, German
Servings 8 slices
Calories 340 kcal

Equipment

  • 9 inch ceramic pie dish deep dish recommended
  • Mixing bowls one large, one medium
  • Pastry cutter or two forks
  • Whisk
  • Measuring cups and spoons
  • Aluminum foil for shielding crust edges (or silicone pie crust shield)
  • Wire cooling rack
  • Deep Dish Ceramic Pie Plate optional, but recommended to prevent spilling
  • Stainless Steel Pastry Blender optional, but helps keep butter cold
  • Silicone Pie Crust Shield optional, reusable alternative to foil

Ingredients
  

  • 1 unbaked 9 inch pie crust store bought or homemade

For the Crumb Topping

  • 1 1/2 cups all purpose flour about 180g
  • 3/4 cup packed light brown sugar about 150g
  • 1/2 cup unsalted butter 113g, cold and cubed
  • 1/8 teaspoon fine salt half of the total salt called for

For the Molasses Filling

  • 1 cup unsulphured baking molasses not blackstrap; about 240ml
  • 1 cup boiling water about 240ml
  • 1 teaspoon baking soda
  • 1 large egg room temperature and lightly beaten
  • 1/8 teaspoon fine salt remaining half

Instructions
 

  • Roll out pie dough and fit into a 9 inch deep dish pie plate, crimping edges. Prick bottom lightly with a fork. Chill crust while preparing filling and topping. Preheat oven to 400 degrees F.
  • In a medium bowl, whisk together flour, brown sugar, and half the salt. Cut in cold cubed butter with a pastry cutter until mixture resembles coarse, pea sized crumbs. Set aside.
  • In a large bowl, whisk together molasses, beaten egg, and remaining salt until smooth. Stir baking soda into boiling water until foamy, then pour into molasses mixture while whisking constantly until fully combined and smooth.
  • Pour about two thirds of the filling into the chilled crust. Sprinkle roughly one third of the crumb mixture evenly over the filling. Pour remaining filling over crumbs, then top with remaining crumb mixture.
  • Bake at 400 degrees F on middle rack for 10 minutes. Reduce oven to 350 degrees F without opening door and bake 30-35 more minutes. Cover crust edges with foil if browning too quickly. Pie is done when top is set and slightly domed with a gentle jiggle in center.
  • Transfer to a wire cooling rack and cool at room temperature for at least 2 hours before slicing to allow bottom layer to set. Serve at room temperature or slightly warmed.

Notes

  • Use full flavored, unsulphured molasses rather than blackstrap for a more balanced sweetness. Blackstrap will make the filling overly bitter.
  • Keep the butter cold when making the crumb topping so the crumbs stay distinct rather than pasty. Chill the butter cubes for 10-15 minutes before starting.
  • Don't skip whisking while adding the baking soda water, as it prevents the filling from separating and curdling.
  • Let the pie cool fully before slicing – the bottom layer needs time to set properly. Cutting too early will result in a runny filling.
  • Use a deep dish pie plate, since the filling puffs up significantly in the oven and needs room to avoid spilling.
  • Store the pie loosely covered at room temperature for up to 2 days or refrigerate covered for up to 5 days.
  • Freeze whole or sliced, wrapped tightly, for up to 2 months. Thaw overnight in the refrigerator before serving.
  • Warm individual slices in the microwave for 15-20 seconds if you prefer it slightly warm.
  • For a spiced variation, add 1/2 teaspoon each of cinnamon and ginger to the crumb topping.
  • For a boozy twist, whisk 1 tablespoon of bourbon into the molasses filling.

Nutrition

Serving: 1sliceCalories: 340kcalCarbohydrates: 52gProtein: 4gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 220mgPotassium: 450mgFiber: 1gSugar: 34gVitamin A: 8IUCalcium: 12mgIron: 15mg
Keyword classic shoofly pie, molasses pie, Pennsylvania Dutch pie, shoofly pie, wet bottom shoofly pie
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