Shoofly Pie
Hailing from the PA Dutch region, Shoofly Pie is an easy pie recipe that relies on molasses for a delicious, deep flavor. Bake one up for dessert tonight!
This post may contain paid links. For more information, please see our disclosure policy.
No matter how you spell it, Shoofly Pie is a delicious treat! This classic Amish recipe sometimes goes by Shoofly, Shoo Fly or Shoo-Fly Pie. Spell it however you like – the ingredients are all similar, and this is one tasty dessert.
Bonus: Shoofly Pie is made using ingredients that you probably already have in your pantry. The only “unusual” ingredient is molasses – and that’s not really all that unusual (especially if you like to bake gingerbread cake or gingerbread cookies!). This means that you could whip up a Shoofly Pie pretty much whenever you’d like – maybe for after dinner tonight?
Shoofly Pie, also known as molasses crumb pie, is generally credited to the Pennsylvania Dutch region. The primary ingredients are molasses, brown sugar, butter, flour and boiling water. It’s truly a straight-forward recipe. Whenever I make this pie, I like to add some of my favorite baking spices – namely cinnamon, nutmeg, ginger and a tiny pinch of ground cloves – for added flavor. Oh, and there’s a ½ teaspoon of baking soda in there, but that’s also a pantry staple.
Wet-Bottom or Dry-Bottom
In general, if you asked me to choose between wet-bottom or dry-bottom, chances are I’ll be going with the dry-bottom route. Wet-bottomed anything doesn’t sound all that appealing! However, I do prefer a wet-bottomed pie in this case.
Ok – so what is a wet-bottom shoofly pie? Is the pie crust actually wet? Nope. There are 2 main variations of this classic dessert. In the wet-bottomed version, the liquid mixture is poured into the pie crust and then a generous amount of a crumb mixture gets sprinkled on top. In the dry-bottomed version, some of that crumb topping gets mixed into the liquid mixture.
The difference is that a wet bottom shoofly pie is more of a molasses pie whereas a dry bottom shoofly pie is more of a molasses cake. I personally prefer the wet-bottomed pie version, but there’s absolutely nothing wrong with the dry-bottomed cake version. It’s personal preference!
Shoofly Pie
As noted above, Shoofly Pie is an easy dessert recipe which relies mainly on pantry ingredients. In fact, this recipe is often mentioned alongside ‘desperation pies’ – or pies which rely largely on pantry ingredients. These types of recipes become popular during the Great Depression and during the food rationing times around WWII.
I went with my go-to homemade pie crust here because I absolutely love that recipe. It does require a bit of forethought as the dough needs to chill overnight. However, that pie dough freezes well, so I usually just make 4-5 batches, wrap each in plastic wrap and then store ’em in a freezer bag. That way I can just pull out a batch whenever I need pie dough. (Don’t forget to let it thaw overnight in the fridge, though!) With that said, you could absolutely use a store-bought crust here.
When it comes to serving, I typically serve Shoofly Pie by itself. However, a dollop of whipped cream or a scoop of vanilla ice cream would go well here. (Ice cream makes every dessert better, right?)
Baker’s Note: I recommend light or dark molasses in this recipe. Blackstrap molasses is the darkest molasses, and the flavor can be a bit overwhelming given that molasses is the main ingredient in this recipe. Of course, if you love blackstrap molasses, go for it! Happy baking!
Did you bake this Shoofly Pie at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Shoofly Pie
Ingredients
For the Pie Dough
- 1⅓ cups all-purpose flour
- 2 Tbsp brown sugar
- ½ tsp salt
- ½ cup unsalted butter cold
- 2 Tbsp vodka see note
- 2-4 Tbsp cold water
For the Crumb Topping
- 1½ cups all-purpose flour
- ½ cup dark brown sugar
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ground ginger
- pinch ground cloves
- ¼ tsp salt
- ½ cup unsalted butter cut into ¼” cubes
For the Filling
- ¾ cup molasses
- 1 large egg yolk
- ¾ cup boiling water
- ½ tsp baking soda
Instructions
For the Pie Dough
- Using a food processor, add flour, brown sugar and salt; pulse until well combined.
- Cut butter into small cubes and add to the food processor; pulse until a crumbly mixture forms.
- Add vodka and 2 Tbsp of water; pulse until well combined. Continue adding water 1 Tbsp at a time (and pulsing) until dough comes together in a ball.
- Shape dough into a disc and wrap with plastic wrap; refrigerate for at least 2 hours. (Note: Dough can be made the day before and refrigerated overnight.)
- Preheat oven to 400°F.
- Working on a well-floured surface, roll pie dough into a 12” circle.
- Transfer pie dough into pan and gently press dough into pan; trim excess overhang so that you have ~½” of overhang on all sides. Tuck overhang under itself so that folded edge is level with the edge of pie plate.
- Use 2 fingers, crimp the edges of dough. Refrigerate dough for at least 15 minutes.
For the Crumb Topping
- Using a medium bowl, add flour, brown sugar, cinnamon, nutmeg, ginger, cloves and salt; stir until well combined.
- Using a pastry cutter (or two table knives), cut in the butter until mixture resembles a coarse cornmeal.
- Set mixture aside.
For the Filling
- In a separate bowl, combine molasses, egg yolk, boiling water and baking soda; stir until well combined. (Note: for a “dry-bottom” version of this pie, mix some of the crumb topping into the liquid mixture before pouring it into the pie pan.)
- Pour this mixture into the prepared pie pan.
- Crumble the crumb topping (from above) evenly on top of the filling.
- Bake at 400°F for 15 minutes. Reduce oven temperature to 325°F and continue baking for 20-25 more minutes, or until filling is set. (Note: If necessary, cover the pie with foil for the last 10 minutes to prevent the top from browning too quickly.)
Notes
Looking for recipes from Amish country? Check out these other favorites, too:
Cant wait to make this soon for me for the dough and topping can i use vegan butter i never had shoofly pie before perfect for my after office snacks love your recipes as always brightens up my day everyday after work
Yes! I think vegan butter would be fine in this recipe, Ramya. I haven’t tried it myself, though. Let me know how it turns out! I hope you enjoy this dessert. 🙂
I’ve actually made this one a few times, but not for some time. Yep I like a wet bottom too:=)
Well it’s time for another wet bottom, eh, Sherry? 🙂
So interesting, never heard of a shoofly pie — although, the lyrics of “shoo fly, don’t bother me,” is ringing in my ears now haha.. This looks delicious though!
Haha – sorry to put that song in your head, Michelle! I think making this pie will help get rid of that song. 🙂 (Seriously, though – this is a tasty dessert!!)
Shoofly Pie sounds like a delightful dessert! I appreciate how it’s a classic Amish recipe that can be made with pantry staples, making it a convenient treat to whip up whenever the craving strikes. The combination of molasses, brown sugar, butter, and spices must create a deep and delicious flavor.
This really is a unique pie, Raymund…and it’s delicious! The molasses brings such a deep flavor. Give it a shot sometime!
I’ve never had a Shoofly Pie before David. But it looks delicious and just reading through the list of ingredients makes my mouth water! Yum!
Shoofly Pie is a classic Amish recipe for a reason. It’s quite tasty! Give it a shot when you’re craving something sweet!
Shoofly pie is one of my all-time favorite pies! Your pictures are mouthwatering David! Absolutely gorgeous. And what a fascinating history! “Desperation pie” is a great term. I can see how Shoofly pie would have been a particularly special treat during the Great Depression. There’s something so satisfying about making a meal or a dessert from pantry items we have on hand. Shoofly pie has got to be one of the best pantry desserts ever!
I hear ya, Shannon. Desperation Pie really says so much, doesn’t it? These classic pies are quite delicious, and I hope they don’t get lost in the world of crazy new things. There is a reason they are classics, right?? 🙂
I’ve never heard of Shoofly Pie, but oh boy it really looks and sounds phenomenal! I love molasses, but I have never made a cake where it’s a part of the filling and not just the dough. How cool is that? And I agree with you on the wet-bottom version. I mean we all have tried a molasses cake so let’s stick to a pie, with a more distinctive molasses filling layer, here.
The pie version is definitely my favorite when it comes to Shoofly! If you’re a molasses fan, then promise me you’ll make this pie sometime, Ben! 🙂
So *this* is Shoofly Pie. I always wondered what it was. And funny I had the impression (not sure why) it was a southern thing. Now I know better!
You know, shoofly pie does sound like something that would come out of the deep South. But it’s actually Amish instead! Either way, it’s quite tasty. I much prefer the pie (wet-bottomed) version instead of the cakier dry-bottomed version. Give it a try sometime!