Shoofly Pie!

Shoofly Pie

Hailing from the PA Dutch region, Shoofly Pie is an easy pie recipe that relies on molasses for a delicious, deep flavor. Bake one up for dessert tonight!

5 from 5 votes

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Chilling Time: 8 hours hours

Total Time: 8 hours hours 55 minutes minutes

Servings: 8 servings

Calories: 457 kcal


For the Pie Dough

1⅓ cups 2 Tbsp ½ tsp ½ cup cold 2 Tbsp see note 2-4 Tbsp cold water

For the Crumb Topping

cups ½ cup 1 tsp ½ tsp ¼ tsp pinch ¼ tsp ½ cup cut into ¼” cubes

For the Filling

¾ cup 1 large egg yolk ¾ cup boiling water ½ tsp


For the Pie Dough

Using a food processor, add flour, brown sugar and salt; pulse until well combined.

Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.

Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.

Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)

Preheat oven to 400°F.

Working on a well-floured surface, roll pie dough into a 12” circle.

Transfer pie dough into pan and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.

Use 2 fingers, crimp the edges of dough. Refrigerate dough for at least 15 minutes.

For the Crumb Topping

Using a medium bowl, add flour, brown sugar, cinnamon, nutmeg, ginger, cloves and salt; stir until well combined.

Using a pastry cutter (or two table knives), cut in the butter until mixture resembles a coarse cornmeal.

Set mixture aside.

For the Filling

In a separate bowl, combine molasses, egg yolk, boiling water and baking soda; stir until well combined. (Note: for a “dry-bottom” version of this pie, mix some of the crumb topping into the liquid mixture before pouring it into the pie pan.)

Pour this mixture into the prepared pie pan.

Crumble the crumb topping (from above) evenly on top of the filling.

Bake at 400°F for 15 minutes. Reduce oven temperature to 325°F and continue baking for 20-25 more minutes, or until filling is set. (Note: If necessary, cover the pie with foil for the last 10 minutes to prevent the top from browning too quickly.)


The alcohol in the crust will evaporate while baking. Substituting vodka (or another 80-proof alcohol) for ½ of the liquid in pie dough will lead to a flakier crust once baked. Try it out!

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