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Classic Shoofly Pie Recipe: Molasses Crumb Pie from Pennsylvania

This Shoo Fly Pie is a beloved Pennsylvania Dutch classic: a buttery pie crust filled with a gooey molasses bottom, topped with a cake-like molasses batter and a crisp crumb topping. It’s rich, warmly spiced, and best enjoyed at room temperature or chilled with a dollop of whipped cream.

Overhead close up image of pennsylvania dutch shoo fly pie with slices removed | All Images © Beyond the Butter™

Table of Contents

  • Wet-Bottom Versus Dry-Bottom
  • The Best Type of Molasses for This Recipe
  • Shoo Fly Pie Making Tips
  • Recipe FAQs
  • More Pennsylvania Dutch Desserts!
  • PA Dutch Shoo Fly Pie Recipe

Wet-Bottom Versus Dry-Bottom

Shoo fly pie appears in two main versions: wet-bottom and dry-bottom. The difference is all in texture.

Wet-bottom: A gooey molasses layer settles on the bottom while a cake-like layer forms on top, finished with crumbs. This is the version featured here.

Dry-bottom: The pie is cake-like through and through, with crumbs on top.

The wet-bottom style delivers a satisfying contrast between a sticky, flavorful base and a tender crumb topping.

The Best Type of Molasses for This Recipe

Molasses comes in three common varieties: light (mild), full-flavored (dark), and blackstrap. For this pie, use light or full-flavored molasses.

Light molasses is milder and sweeter, good if you prefer a gentler molasses note.

Full-flavored molasses is darker, richer, and slightly bitter, which many people prefer for authentic shoo fly pie. It gives deep, traditional flavor to both layers.

Avoid blackstrap molasses here; it’s too intense and bitter for this dessert.

Pie plate with slices of pennsylvania dutch shoo fly pir removed and set on dessert plates with glass of molasses in the background | All Images © Beyond the Butter™

Shoo Fly Pie Making Tips

Key tips to help your pie turn out well:

  • No electric mixer required: This recipe is mixed by hand in separate bowls for the crumb topping, the bottom filling, and the top batter.
  • Chill the crust: A chilled pie shell resists slouching and helps prevent a soggy bottom, whether you use a homemade all-butter crust or store-bought.
  • Watch the oven temperatures: The pie bakes at 400°F for 15 minutes, then at 350°F for 30–35 minutes.
  • Don’t worry about the jiggle: The center may still wobble when you remove the pie from the oven. It will set as it cools.
  • Cool completely: Let the pie cool on a wire rack to room temperature before covering. Store at room temperature up to 3 days or refrigerate up to 5 days.
Slices of shoo fly pie on dessert plates | All Images © Beyond the Butter™

Recipe FAQs

Can I freeze shoo fly pie?

Yes. Once fully cooled, double-wrap the pie in foil or plastic wrap and place it in a large freezer bag. It will keep up to a month. The crumb topping may soften slightly after freezing, but the filling and crust will remain tasty.

What does Shoo Fly Pie taste like?

Molasses is the star flavor: sweet, deep, and slightly bittersweet when using full-flavored molasses. Brown sugar and the buttery crust balance the molasses, while the crumb topping adds texture. Many people enjoy it with a cup of strong coffee to offset the molasses bite.

Where did shoo fly pie come from?

Shoo fly pie dates to the late 1800s and is associated with the Pennsylvania Dutch and Amish communities. Early versions were more like a cake (sometimes called Centennial Cake); the pie shell was added later for convenience. The name is often linked to the old children’s song “Shoo fly, don’t bother me,” recalling the need to shoo flies when cooking outdoors.

More Pennsylvania Dutch Desserts!

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Lemon Sponge Pie

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Chocolate Covered Peanut Butter Eggs

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PA Dutch Shoo Fly Pie

5 from 1 vote
Author: Jennifer
Prep:
20 mins
Cook:
15 mins
2nd Cook Time:
35 mins
Total:
1 hr 10 mins
Servings:
10 servings
Overhead image of pennsylvania dutch shoo fly pie resting on top of a cloth napkin on white marbled background.
A Pennsylvania Dutch favorite, this Shoo Fly Pie pairs a sticky molasses base with a tender cake-like top and a crunchy crumb finish. Serve with whipped cream if desired.

Equipment

  • 9 inch Deep Dish Pie Plate
  • Mixing Bowls
  • Whisk
  • Pastry Blender
  • Bench Scraper
  • Baking Sheet, Jelly Roll Pan, or Baking Steel

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

Instructions

All-Butter Pie Crust

  • In a large bowl, whisk together the flour, granulated sugar, and salt.
  • Cut in the cold, cubed butter with a pastry blender or two forks until the mixture resembles small peas.
  • Add the ice-cold water and work it in with a bench scraper or spatula until the dough holds together. Gather the dough with your hands and press it into a disk.
  • Divide the dough in half, form each half into a 1–1½” thick disc, double-wrap tightly in plastic, and chill in the coldest part of the refrigerator for at least 1 hour.

Shoo Fly Pie

  • Adjust the oven rack to just above center and place a baking sheet on that rack. Preheat the oven to 400°F.
  • For the filling (bottom layer), whisk together warm water, full-flavored molasses, light brown sugar, baking soda, flour, and the beaten egg. Set aside.
  • For the batter (top layer), combine flour, light brown sugar, vegetable shortening, and salt. Reserve 1 cup of this mixture for the crumb topping. To the remaining batter, stir in the molasses, warm water, and baking soda until just combined.
  • Pour the bottom filling into the chilled, unbaked pie shell. Gently spoon or pour the top batter over it; it’s fine if the bottom layer reaches the sides. Sprinkle the reserved crumb mixture over the top.
  • Place the pie on the preheated baking sheet and bake at 400°F for 15 minutes. Reduce the oven to 350°F and bake another 30–35 minutes. If the crust is browning too quickly, shield the edges for the last 15 minutes. The center may still jiggle when done; it will firm up while cooling. Cool completely on a wire rack before serving.

Notes

  • Bottom and top layers share some ingredients; items are listed where they are used in the instructions.
  • This recipe was adapted from St. Stephen’s Family Recipes.
  • The all-butter pie crust is adapted from a well-known bakery cookbook.

Nutrition

Calories: 561kcal
| Carbohydrates: 81g
| Protein: 6g
| Fat: 24g

Nutritional information is an estimate and will vary depending on specific ingredients used.

Slices of shoo fly pie on dessert plates with a bowl of cinnamon and glass of molasses | All Images © Beyond the Butter™