Making Shoo-Fly Pie

You know that huge stash of syrups and sugars I had after the sweetener extravaganza? It’s gone now. That’s what a couple treacle tarts and four or five shoo-fly pies will do. At least I won’t be worrying about ants.

Why so much trouble with shoo-fly pie? Because of the crust. As a rule I don’t like pie crusts that aren’t pre-baked. They can have a cereal mouthfeel that results from uncooked flour. They also get wet and sloppy, especially when a pie filling goes in as runny as this one does. True, for some people “wet bottom” shoofly pie is a delicacy. For those folks an unbaked crust is the way to go.


New Shoo

Reader Mike D. generously offers up his grandmother’s recipe for the cause. Thanks Mike!

one 9″ pie crust, unbaked
7.5 ounces (1 1/2 cups) flour
5 ounces (2/3 cup) brown sugar
1 ounce (2 tablespoons) butter or shortening
1 beaten egg
11.5 ounces (1 cup) molasses
6 ounces (¾ cup) boiling water
1 tsp baking soda

Combine the sugar and flour. Rub in shortening to make crumbs. Take out half of crumbs for top layer of pie. Dissolve baking soda in water and add with egg, molasses to remaining crumbs. Mix thoroughly. Pour liquid into unbaked pie-crust. Top with remaining crumbs. Bake 10 minutes at 375°, then 30 minutes more at 300°. Makes one 9” pie.