Old-Fashioned Shoofly Pie with Molasses Crumb Topping
This shoo fly pie is a classic Pennsylvania Dutch treat with a rich, flavorful molasses crumb cake layered over a gooey molasses bottom.
- Prep
- 20 mins
- Cook
- 15 mins
- 2nd Cook Time
- 35 mins
- Total
- 1 hr 10 mins
- Makes
- 10 servings
This Shoo Fly Pie is a classic Pennsylvania Dutch treat that pairs a rich, flavorful molasses crumb cake with a gooey molasses bottom, all baked in an all-butter pie crust. Enjoy it as is, or add a dollop of whipped cream on top for a touch of sweetness!
Wet-Bottom vs. Dry-Bottom
There are two kinds of shoo fly pie: wet bottom and dry bottom. Here's how they differ:
Wet Bottom. This version has a gooey molasses bottom and a cake-like top, finished with the crumb topping.
Dry Bottom. This version has a cake-like texture all the way through, finished with the crumb topping.
This Pennsylvania Dutch shoo fly pie uses the wet bottom method. It's similar to the Chocolate Funny Cake, with its cake center and chocolate bottom.
The Best Molasses for This Recipe
There are three kinds of molasses: light (mild), full-flavored (dark), and blackstrap.
For this shoo-fly pie recipe, I recommend either light or full-flavored molasses.
Light molasses has a mild flavor and is the lightest and sweetest of the three.
Full-flavored molasses is thicker and stronger, with a slightly bitter finish. It's ideal for true molasses fans and is the one most often used in this recipe. I also use it in my Super Soft Molasses Cookies!
Whatever you do, don't use blackstrap!
Shoo Fly Pie Tips
Here are a few key tips for making this Pennsylvania Dutch shoo fly pie.
Skip the Mixer. Your hand mixer and stand mixer can take the day off! For 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 one more bowl if you're making my all-butter pie crust recipe.
Use a Chilled Crust. A cold crust keeps its shape and helps prevent a soggy bottom. This applies whether you make the all-butter crust or buy one.
Watch the Baking Times. This recipe bakes in two stages: 400ºF for 15 minutes, then 350ºF for 30-35 minutes.
Embrace the Jiggle. Just like my perfect pumpkin pie, this shoo fly pie comes out of the oven with a slightly jiggly center. That's expected. As it cools, it will set!
Cool Completely. Once the pie is out of the oven, let it cool fully to room temperature on a wire rack. After that, cover it with aluminum foil or plastic wrap.
Shoo fly pie keeps at room temperature for up to 3 days, or in the refrigerator for up to 5 days.
Frequently Asked Questions
Can I freeze shoo fly pie?Yes, you can! Once it has cooled completely, wrap it twice in aluminum foil or plastic wrap. For extra protection, put it in a large freezer bag.
Shoo fly pie keeps in the freezer for up to a month. The crumb topping won't be as crisp afterward, but the rest of the pie will taste just as it did when you first baked it!
The star of this old-fashioned shoo fly pie is molasses. Full-flavored molasses gives you a bold pie, balanced by brown sugar, a crumb topping, and a buttery crust that adds a little sweetness.
Many people like to serve it with a strong cup of coffee, which helps tone down the slightly bitter finish of full-flavored molasses.
If you've had a slice or two of shoo fly pie, you know how distinctive it tastes! If you love molasses, you'll absolutely love this pie.
Shoo fly pie goes back to the late 1800s and is closely tied to the Amish and Pennsylvania Dutch region. Also spelled shoo-fly or shoofly pie, this distinctive treat began as a cake called the Centennial Cake. A pie crust was added later to make it easier to eat without plates and forks.
The name is thought to come from the song “Shoo fly, don't bother me,” which I learned as a kid. The story goes that when women cooked outdoors, they had to shoo the flies away.
If you tried this Pennsylvania Dutch Shoo Fly Pie Recipe or any other recipe on my website, please leave a star rating and tell me what you thought in the comments below. Thanks for stopping by!
Old-Fashioned Shoofly Pie with Molasses Crumb Topping
This shoo fly pie is a classic Pennsylvania Dutch treat that layers a rich, flavorful molasses crumb cake over a gooey molasses bottom, all baked in an all-butter pie crust. Enjoy it plain, or top it with whipped cream for a little extra sweetness!
- Prep
- 20 mins
- Cook
- 15 mins
- 2nd Cook Time
- 35 mins
- Total
- 1 hr 10 mins
- Makes
- 10 servings
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
Method
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- Use a pastry blender (or two forks) to cut in the cold unsalted butter until the pieces are the size of small peas. A few slightly larger pieces are fine.
- Add the ice-cold water and work it into the dough with a bench scraper or spatula. Turn the bowl as you scrape the mixture from one side to the other, until no visible water remains.
- Use your hands to gather the dough, press it down with your fingers, then turn the bowl and repeat, folding until the dough comes together. Be sure to include any dry crumbs that fell to the bottom of the bowl.
- Turn the dough onto a lightly floured, clean surface and divide it in half with a pastry cutter. Pat each half into a disc 1″ to 1 1/2″ thick, wrap each one twice tightly in plastic wrap, and chill in the coldest part of your refrigerator (usually the back) for at least 1 hour. Double wrapping keeps air out so the dough doesn't dry out. The dough keeps in the refrigerator for about 3 days.
- Set an oven rack to the 2nd position (just above center). On the same rack, place a baking sheet, jelly roll pan, or baking steel. Preheat the oven to 400ºF.
- For the filling (bottom layer), combine the warm water, full-flavored molasses, light brown sugar, baking soda, all-purpose flour, and egg in a medium mixing bowl. Set it aside.
- For the batter (top layer), combine the all-purpose flour, light brown sugar, vegetable shortening, and salt. Set aside 1 cup (147 g) for the crumb topping.
- Add the full-flavored molasses, warm water, and baking soda to the remaining top-layer batter, and mix until just combined.
- Pour the filling (bottom layer) into the chilled, unbaked pie shell, then add the batter (top layer). The filling may climb up the sides as you pour the batter, and that's fine. Sprinkle the reserved 1 cup of crumbs on top. If the crumbs sink a little into the batter, don't worry, they'll stay on top.
- Set the pie on the preheated baking sheet and bake at 400ºF for 15 minutes. Then lower the heat to 350ºF and bake for 30-35 minutes more. If the crust starts to over-brown, a silicone crust shield over the last 15 minutes of baking helps. The pie will look jiggly, but it sets as it cools. Move it to a wire rack to cool completely. Serve at room temperature or chilled, with a dollop of whipped cream.
Baker’s notes
- The ingredients for the bottom and top layers are listed separately. Some ingredients appear in both. Each ingredient is listed right under the step where it's needed.
- Shoo Fly Pie recipe adapted from the 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.
