Shoo Fly Pie for the home table
This Shoo Fly Pie recipe is a familiar Pennsylvania Dutch treat combining a rich and flavorful molasses crumb cake layered with a soft-centered molasses bottom baked in an all-butter pie crust. Enjoy it as-is, or try it with a dollop of whipped cream on top for a touch of sweetness!
Wet-Bottom Versus Dry-Bottom
There are two types of shoo fly pie, wet bottom, and dry bottom. Here's the difference:
Wet Bottom. Wet bottom shoofly pie has a soft-centered molasses bottom with a cake-like texture on top, followed by the crumb topping.
Dry Bottom. Dry bottom is a cake-like texture throughout, followed by the crumb topping.
We're using the wet bottom method for this Pennsylvania Dutch shoo fly pie recipe. It resembles the Chocolate Funny Cake with its cake center and chocolate bottom.
The Best Type of Molasses for This method
There are three types of molasses: light (mild), full-flavored (dark), and blackstrap.
For this shoo-fly pie recipe, Try either the light or full-flavored molasses.
The light molasses has a mild flavor and is the lightest and sweetest of the three.
The full-flavored molasses has a thicker, stronger flavor with a slightly bitter kick at the end. It's a strong match for true molasses lovers out there and is commonly used in this method. I also use it in my Super Soft Molasses Cookies!
Whatever you do, do not use blackstrap!
Shoo Fly Pie Making Tips
Below are a few key tips when making this Pennsylvania Dutch shoo fly pie recipe.
Skip the Mixer. Give your hand mixer and stand mixer the day off! To make this shoofly pie, you'll need three mixing bowls. 1 for the crumb topping, 1 for the bottom filling, and 1 for the top batter.
Note: You'll need a bowl if you're making my all-butter pie crust recipe.
Use a Chilled Crust. This will keep your pie crust from slouching and can help prevent it from having a soggy bottom. This tip is for either the house-made all-butter crust or store-bought.
Note the Baking Times. This method has two baking times: 400ºF for 15 minutes, then 350ºF for 30-35 minutes.
Embrace the Jiggle. Just like my perfect pumpkin pie recipe, this shoo fly pie will be done baking with it still having a jiggly center. This is okay. As it cools down, it will set!
Cool Completely. After removing the pie from your oven, allow it to cool completely to room temperature on a wire cooling rack. Once cooled, cover with aluminum foil or plastic wrap.
Shoo fly pie will keep at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Questions on this bake
Can I freeze shoo fly pie?Yes, genuinely, you can! Once it has cooled completely, double-wrap it in either aluminum foil or plastic wrap. To keep it extra protected, place it into a large freezer bag.
Shoo fly pie will keep in the freezer for up to a month. Note that the crumble topping won't be as crisp, but the rest of the pie will be as it was when you first baked it!
This old-fashioned shoo fly pie recipe's dominant flavor, and star ingredient is molasses. When using full-flavored molasses, you'll get a strong-flavored pie paired with brown sugar, a crumble topping, and a buttery crust to give it a little sweetness.
Many people suggest having it with a strong cup of coffee, cutting down on the slightly bitter aftertaste of the full-flavored molasses.
If you've ever had a slice or two of shoo fly pie, you can attest to the unique taste it brings to your taste buds! If you love molasses, then there is no question you will genuinely love this pie.
Shoo fly pie dates all the way back to the late 1800s when it's been largely known to come from the Amish and the Pennsylvania Dutch region. Also spelled as shoo-fly pie and shoofly pie, this unique treat was originally in cake form and called the Centennial Cake. The pie crust was later added to make eating easier without needing plates and forks.
The name, shoo fly pie, has thought to come from—and what I learned as a kid—the song “Shoo fly, don't bother me.” As the story goes, when women cook outdoors, they would have to shoo the flies away.
- Yield 10 servings
- Prep 20 minutes
- Cook 15 minutes
- Total 1 hour 10 minutes
- Calories 561
Ingredients
All-Butter Pie Crust (makes 2, 9 inch pie crusts)
- 2 1/2 cups All-Purpose Flour
- 1 tsp Granulated Sugar
- 1 tsp Salt
- 1 cup Unsalted Butter, very cold and cubed
- 1/2 cup Ice Cold Water
Filling (Bottom Layer)
- 1/2 cup Warm Water
- 1/2 cup Full Flavored Molasses
- 1/4 cup Light Brown Sugar
- 1/4 tsp Baking Soda
- 1 tbsp All-Purpose Flour
- 1 Large Egg, beaten
Batter (Top Layer)
- 1 1/2 cups All-Purpose Flour
- 1/2 cup Light Brown Sugar
- 1/4 cup Vegetable Shortening
- 1/4 tsp Salt
- 1/2 cup Full Flavored Molasses
- 1/2 cup Warm Water
- 1/2 tsp Baking Soda
Tools
- 9 inch Deep Dish Pie Plate
- Mixing Bowls
- Whisk
- Pastry Blender
- Bench Scraper
- Baking Sheet, Jelly Roll Pan, or Baking Steel
Method
All-Butter Pie Crust
- In a large bowl whisk together the all-purpose flour, granulated sugar, and salt.
- Using a pastry blender (or two forks), cut in the cold unsalted butter until you have small pea-size pieces. Some larger pea-size pieces are fine too!
- Add in the ice cold water, then using a bench scraper or spatula work it into the pie dough mixture. Rotate the bowl as you crape the mixture from one side of the bowl to the other until there is not more visible signs of water.
- Using your hands, begin to scoop up the dough then press it down with your fingers. Rotate the bowl and repeat, folding the dough until it has formed. Don't forget to include any dry bits of the pieces that may have fallen underneath the dough.
- Place the pie dough onto a lightly-floured, clean surface and divide it in half using a pastry cutter. Pat each half into a 1″- 1 1/2″ thick disc, then double wrap it tightly in plastic wrap and place them in the coldest part of your refrigerator (usually the back) for a minimum of 1 hour. Double wrapping the dough keeps any air from getting in and drying the dough out. The pie dough will keep in the refrigerator for about 3 days.
Shoo Fly Pie
- Adjust the oven rack to the 2nd level position (just above center) and (on the same rack), place a baking sheet, jelly roll pan, or baking steel. Heat the oven to 400ºF.
- For the filling (bottom layer), in a medium-sized mixing bowl, combine the warm water, full-flavored molasses, light brown sugar, baking soda, all-purpose flour, and egg. Hold to the side.
- For the batter (top layer), combine the all-purpose flour, light brown sugar, vegetable shortening, and salt. Reserve 1 cup (147 g) for the crumb topping.
- To the remaining batter (top layer) mixture, add the full-flavored molasses, warm water, and baking soda, mixing until just combined.
- Pour the filling (bottom layer) mixture into the chilled unbaked pie shell, followed by the batter (top layer). It's okay if the filling (bottom layer) comes up the sides as you pour in the batter (top layer). Sprinkle the reserved 1 cup of crumbs over the top. Don't worry if the crumb topping sinks slightly into the batter. It will remain on top.
- Place the pie on top of the preheated baking sheet and bake for 400ºF for 15 minutes. Then reduce the temperature to 350ºF and bake for 30-35 minutes more. You may wish to add a silicone crust shield the last 15 minutes of baking to prevent the crust from over browning. The pie will appear jiggly, but will set as it cools. Transfer to a wire cooling rack to cool completely. Serve at room temperature or chilled with a dollop of whipped cream.
Baker notes
The ingredients for the bottom layer and the top layer are listed separately. Both the bottom and top layers include some of the same ingredients. Ingredients are listed directly below the step for which they are needed.
Shoo Fly Pie recipe adapted from St. Stephen's Family Recipes cookbook.
All-Butter Pie Crust recipe adapted from the Sister Pie: The Recipes and Stories of a Big-Hearted Bakery in Detroit cookbook.
