Shoofly Pie brings together a crisp pastry base, a luscious molasses center, and a golden crumb topping. Hailing from Pennsylvania Dutch kitchens, this dessert draws in anyone who loves rustic pie and old-fashioned flavors. If you’re curious about its taste or want to try baking one at home, here’s everything you need to know.
What Is Shoofly Pie?
Shoofly Pie is a classic Pennsylvania Dutch dessert known for its signature molasses flavor and crumbly top. Unlike fruit pies, its filling leans rich, sweet, and syrupy, often compared to sticky toffee or gingerbread. Over time, it has become a staple at diners, harvest tables, and family gatherings across the northeastern United States.
This pie comes together with three components:
– A flaky, tender crust
– A thickened molasses filling
– A sweet, buttery crumb topping
The combination creates a unique texture—crisp beneath, gooey within, crumbly above. It’s sweet but balanced, especially if you add a sprinkle of spice.
The Name: Shoofly Pie
Though the name may seem odd, it tells its own story. Several origin tales exist:
– Some say the pie attracts flies due to its sweetness, so bakers had to “shoo” them away.
– Another version credits the name to a famous circus animal, Shoofly the Boxing Mule, popular in Southeastern Pennsylvania during the late 1800s.
– Yet others claim early cooks set out these sticky pies to lure flies away from more delicate dishes.
Regardless of the real reason, “Shoofly Pie” stuck. Today, the name is as iconic as the dessert itself.
Types of Shoofly Pie
Not all Shoofly Pies are the same. Two primary types exist:
Wet Bottom Shoofly Pie
- Features three layers: pastry crust, syrupy molasses filling, crumb topping.
- The molasses center remains moist, almost pudding-like.
Dry Bottom Shoofly Pie
- Here, a heartier, cake-like filling sits atop the crust.
- The line between crumb and filling blurs, yielding a firmer slice.
Some bakers even blend styles for a balanced texture—soft in the center, firm around the edges.
Shoofly Pie Ingredients
Most Shoofly Pie recipes use simple pantry staples. Here’s what you’ll need:
For the Crust
- 1 prepared 9-inch pie shell (homemade or ready-made)
Molasses Filling
- ¾ cup unsulfured molasses (light or dark; see “Molasses Choices” below)
- ½ cup packed dark brown sugar
- 1 large egg
- 1 cup boiling water
- 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
Crumb Topping
- 1 cup all-purpose flour
- ⅔ cup packed brown sugar
- 4 tablespoons unsalted butter, cold and cut into cubes
- Pinch of salt
- Optional: ½ teaspoon ground cinnamon or nutmeg
Molasses Choices
- Light molasses: Sweeter, milder
- Dark molasses: Rich and robust, less sugar
- Blackstrap molasses: Very bitter, not recommended unless you enjoy a deep, smoky taste
Most bakers prefer light or a blend of light and dark molasses for optimal flavor.
Equipment You’ll Need
- 9-inch pie pan (preferably deep dish)
- Mixing bowls (small and large)
- Whisk and fork
- Pastry cutter or two knives (for crumb topping)
- Measuring cups and spoons
- Aluminum foil (for blind baking)
- Pie weights, dried beans, or rice
Step-by-Step Instructions
1. Prepare the Crust
If using store-bought pastry, unroll and fit into a 9-inch pie pan. Trim, fold, and crimp the edges. For added structure, chill the crust for 30 minutes before baking.
Blind bake the crust:
– Preheat the oven to 425°F (218°C).
– Line the unbaked pastry with foil.
– Fill with pie weights, uncooked rice, or dried beans.
– Bake for 15 minutes.
– Remove the weights and foil, then bake 5 more minutes until faintly golden.
– Let it cool fully on a wire rack.
2. Make the Filling
In a large bowl, whisk brown sugar, flour, baking soda, and salt until blended. Beat in the egg. Pour in the molasses, stirring until smooth.
Gradually whisk in the boiling water. The mixture will be thin, but it thickens as it bakes. Set aside to cool slightly.
3. Make the Crumb Topping
In a separate bowl, mix flour, brown sugar, and a pinch of salt. For spiced versions, add cinnamon or nutmeg. Cut the cold butter into the mixture using a pastry blender or two knives. Work until the crumbs resemble coarse sand or damp cornmeal.
4. Assemble the Pie
Pour the filling into the cooled, blind-baked crust. Sprinkle the crumb mixture evenly over the top—it should cover the entire surface.
5. Bake
Cover the pie loosely with foil to prevent over-browning. Bake at 350°F (177°C) for 45–50 minutes. Check at 40 minutes. The filling should puff slightly around the edges and the crumb topping will turn golden. The center may jiggle a bit but will set as it cools.
Cool pie completely before slicing, at least 2 hours. This helps the filling firm up.
Useful Shoofly Pie Baking Tips
- Crust-to-filling ratio: For deep-dish pies, use more filling or buy extra dough to avoid gaps.
- Don’t overbake: Shoofly Pie should be set but still moist in the center. If overbaked, you’ll lose the classic sticky texture.
- Extra flavor: Dark brown sugar gives the filling a stronger caramel note.
- Spices: Optional cinnamon and nutmeg add warmth but aren’t strictly traditional.
- Easy cleanup: Place a baking sheet under the pie to catch any drips.
Serving Suggestions
Shoofly Pie works well at room temperature or lightly warmed. Pair each slice with:
– Hot coffee or tea
– A dollop of whipped cream
– Vanilla ice cream
– Crème fraîche for a tangy contrast
For brunch lovers, Shoofly Pie makes a sweet companion to savory dishes like scrambled eggs or thick-cut bacon.
Storing Shoofly Pie
Short-Term
- Cover the pie loosely with plastic wrap or foil.
- Store at room temperature for up to 2 days.
Refrigerate
- For longer storage (up to 5 days), refrigerate the covered pie.
- Before serving, bring to room temperature or gently warm slices.
Freeze
- To freeze, wrap the cooled pie tightly in plastic and a layer of foil.
- Label and date the parcel. Keeps for up to 3 months.
- Thaw overnight in the fridge, then let approach room temperature before serving.
Shoofly Pie: A Tradition Worth Sharing
Shoofly Pie isn’t just dessert—it’s nostalgia with every bite. The buttery crumb, sweet molasses, and flaky pastry combine to create a pie that’s both earthy and elegant. Whether you’re exploring Pennsylvania Dutch baking for the first time or reviving a family tradition, Shoofly Pie offers a memorable way to end any meal.
Try different molasses blends for your ideal filling, tweak the crumb toppings to your preference, or spice it up with cinnamon. Each baker leaves a mark on this classic. Serve it for special occasions or keep a slice for quiet afternoons, whenever you crave a real taste of American baking history.
Shoofly Pie
Whip up this shoofly pie when you want an old-fashioned treat! It’s made with molasses and brown sugar. This tempting pie is easy. It’s comforting and delicious!
Ingredients
- 1 1/2 teaspoons all-purpose flour
- 1/2 teaspoon baking soda
- 3/4 teaspoon baking soda
- 1 large egg yolk, slightly beaten
- All-purpose flour, for rolling the dough
- 3/4 cup packed brown sugar
- 1/2 cup packed brown sugar
- 1 large egg, room temperature
- 6 tablespoons cold butter, cubed
- 1 ready-made pie dough
- 1 1/2 cups all-purpose flour
- 1/2 cup molasses
- 1 cup boiling water
- 1 pinch salt
- Pie Crust and Filling:
Instructions
- Sprinkle some flour onto a clean flat surface. Roll the dough into a flat round wide enough to fit a 9-inch deep-dish pie plate. Fit the dough into the bottom and sides of the pie plate and trim the edges. Refrigerate it for 30 minutes.
- Prepare the filling. Mix the brown sugar, molasses, egg, flour, and baking soda in a large bowl. Gradually pour in boiling water and stir. Allow the filling to cool completely.
- Preheat the oven to 425 degrees Fahrenheit.
- Line the crust with aluminum foil and fill it with pie weights, uncooked rice, or dried beans. Place the crust on the lower rack of the oven and bake it for 15 minutes. Remove the weights and foil. Brush the crust with a slightly beaten egg yolk. Bake it for another 5 minutes. Allow the crust to cool completely on a wire rack.
- Lower the oven heat to 350 degrees Fahrenheit and make the topping. Whisk together the flour, brown sugar, baking soda, and salt until well combined. Using a pastry cutter or fork, cut in the butter cubes until the mixture is crumbly.
- Pour the pie filling into the crust and sprinkle with the crumble topping. Cover the pie with aluminum foil and bake it for 45 to 50 minutes, or until the filling has set and is golden brown. Cool it completely on a wire rack, for about 2 hours. Slice, serve, and enjoy!