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1
To make the pastry: combine the flour, sugar, and salt in a large mixing bowl.
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2
Add the butter and mix with a pastry blender or your hands until the mixture resembles coarse crumbs.
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3
Pour in the ice water and work it in to bind the dough until it holds together without being too wet or sticky.
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4
Squeeze a small amount together, if it is crumbly, add more ice water, 1 tablespoon at a time.
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5
Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
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6
Sprinkle the counter and a rolling pin lightly with flour.
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7
Roll the dough out into a 10-inch circle; to check the size, put the 9-inch pie pan upside down over the dough.
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8
Carefully roll the dough up onto the pin (this may take a little practice) and lay it inside the pie pan.
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9
Press the dough firmly into the bottom and sides so it fits tightly.
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10
Trim the excess dough around the rim.
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11
Place the pie pan on a sturdy cookie sheet so it can prevent spills from burning in the bottom of the oven.
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12
Preheat the oven to 350 degrees F.
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13
To make the filling: In medium-size mixing bowl, combine the molasses and water; stir in baking soda, eggs, and spices.
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14
To make the crumb topping: With a pastry blender, mix together the flour, brown sugar, and butter, until it is the texture of coarse crumbs.
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15
Take 1/2 cup of the crumb mixture and put it in the bottom of the pie shell, pour in the molasses filling, and scatter the remaining crumbs on top.
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16
Bake for 30 minutes, until the filling jiggles slightly and the top is firm.
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17
Let cool to room temperature before cutting.
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18
Serve with whipped cream.
