Shoo-Fly Pie Recipe Recipe

Name: Shoo-Fly Pie Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 unbaked 9 inch pie crust (I halved this; from the Food Lab); 1 large egg, lightly beaten; 1 cup flour; 1/2 cup brown sugar; 2 Tablespoons unsalted butter, cut into small pieces; 1 cup molasses; 1 large egg, slightly beaten; 3/4 cup cold water; 1 teaspoon baking soda dissolved in 1/4 cup hot water

Servings: persons

1 unbaked 9 inch pie crust (I halved this
from the Food Lab)
1 large egg, lightly beaten
1 cup flour
1/2 cup brown sugar
2 Tablespoons unsalted butter, cut into small pieces
1 cup molasses
1 large egg, slightly beaten
3/4 cup cold water
1 teaspoon baking soda dissolved in 1/4 cup hot water

1
Preheat oven to 375u00b0F. Roll out your pie dough and place in pie dish.
2
In the bowl of a food processor add brown sugar and flour. Pulse several times to combine. Add butter pieces and pulse several more times until crumbs begin to form. Divide mixture and set half aside for the topping.
3
In a large bowl or the bowl of a stand mixer add molasses, egg, cold water, hot water and baking soda solution and whisk to combine. Add crumb mixture and whisk until just combined.
4
Brush pie shell with egg wash. Pour filling mixture into unbaked pie shell. Sprinkle reserved crumbs on top. Bake 35 minutes. Transfer to a rack to cool completely before cutting.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 unbaked 9 inch pie crust (I halved this, from the Food Lab), 1 large egg, lightly beaten, 1 cup flour, and more.

Yes, Shoo-Fly Pie Recipe falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Shoo-Fly Pie Recipe

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