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1
Make the crust: Pulse the flour, sugar and salt in a food processor.
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2
Add about one-third of the butter and pulse until the mixture looks like cornmeal.
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3
Add the remaining butter and pulse 3 times, or until the mixture looks like coarse meal with pea-size bits of butter.
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4
Drizzle in 3 tablespoons ice water and the vinegar and pulse 3 or 4 times, just until combined (do not let the dough come together into a ball).
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5
Pinch the dough between your fingers; if it doesn't hold together, add up to 2 more tablespoons ice water, 1/2 tablespoon at a time, pulsing.
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6
Turn out onto a sheet of plastic wrap and pat the dough into a disk; wrap tightly and refrigerate until firm, at least 1 hour and up to 1 day.
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7
Roll out the dough into an 11-inch round on a lightly floured surface.
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8
Ease into a 9-inch pie plate.
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9
Fold the overhanging dough under itself and crimp the edges with your fingers.
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10
Refrigerate the crust 1 hour.
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11
Place a baking sheet on the middle oven rack and preheat the oven to 375 degrees F. Make the filling: Whisk the flour, brown sugar and butter in a large heatproof bowl; set aside 2/3 cup of the mixture for topping.
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12
Whisk the egg, molasses and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup boiling water until smooth.
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13
Pour the filling into the chilled crust.
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14
Sprinkle the reserved brown sugar mixture on top.
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15
Carefully transfer the pie plate to the hot baking sheet and bake 10 minutes.
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16
Reduce the oven temperature to 350 degrees F and continue baking until the crust is golden and the filling is firm, 40 to 45 more minutes.
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17
Transfer to a rack to cool; serve warm or at room temperature.
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18
Photograph by Kat Teutsch
