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Wet-Bottom Shoofly Pie
Melissa Hart

Wet-Bottom Shoofly Pie

Shoofly pie puts a sandy brown-sugar crumb over a dark molasses bottom that stays pleasantly sticky. Pour the liquid into the crust before scattering the crumbs so the layers form on their own. Blackstrap molasses is too bitter here; use regular unsulphured molasses.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 unbaked 9-inch All-Purpose Flaky Pie Crust
  • 1 1/2 cups all-purpose flour
  • 1 cup packed light brown sugar
  • 1/2 cup cold unsalted butter cut into pieces
  • 1 cup unsulphured molasses
  • 1 cup hot water
  • 1 tsp baking soda
  • 1 large egg beaten
  • 1/2 tsp kosher salt

Method
 

  1. Heat the oven to 400°F and set the unbaked crust on a rimmed sheet pan.
  2. Rub the flour, brown sugar and cold butter together until coarse crumbs form.
  3. Whisk the molasses, hot water, baking soda, egg and salt in a separate bowl until foamy.
  4. Pour the molasses mixture into the crust and scatter the crumbs evenly over the top without stirring.
  5. Bake for 15 minutes, lower the oven to 350°F, and bake 25 to 30 minutes more until the crumb top is set but the center still gives slightly.
  6. Cool for at least 3 hours before slicing.