As popular as Shoo Fly Pie is in the Coal Region and Pennsylvania Dutch country, say, “Shoo Fly Pie” and the majority of people seem to be familiar with the “wet-bottom” version in which a thick layer of molasses goodness is topped with sweet and crunchy crumbs in a pie shell.
But Shoo Fly Pie has another variety – “dry-bottom”. This version usually has a thin moist layer of molasses on the bottom resulting from a portion of the crumb topping being mixed with the wet-bottom ingredients.
Every Shoo Fly Pie lover has their preference and every version is delicious in its own right!
For wet-bottom versions, visit my recipes for Pennsylvania Dutch Wet Bottom Shoo Fly Pie I and Pennsylvania Dutch Wet Bottom Shoo Fly Pie II.
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Dry Bottom Shoo Fly Pie
Course: Pa Dutch/Amish, Pies, Recipes, Sweet ThingsCuisine: Pa Dutch, Coal RegionDifficulty: IntermediateIngredients
1 9-inch pie crust, unbaked
1 cup flour
¾ cup brown sugar
1 tablespoon shortening
1 cup unsulphured baking molasses
1 egg, beaten
¾ cup hot water
1 teaspoon baking soda
Directions
- Mix flour, brown sugar, and shortening with a pastry blender or with fingers. Reserve 2/3 cup for topping.
- Spoon the rest into the unbaked pie crust.
- Mix baking soda in hot water. Add egg and molasses. Stir and pour over dry mixture in piecrust.
- Evenly sprinkle reserved crumbs on top.
- Bake at 400 F for 10 minutes, then at 350 F for 30 minutes.