Shoo Fly Pie

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Servings: 8 to 10
Prep Time: 1 hour
Cook Time: 35 min
Difficulty: Moderate

Ingredients Add to grocery list

Pie Crust:
1 1/4 cup all-purpose flour
2 tablespoons sugar
Pinch salt
4 tablespoons vegetable shortening
4 tablespoons cold butter, diced
2 tablespoons ice water, plus

Pie Filling:
1 cup all-purpose flour
1/3 cup sugar
1/3 cup dark brown sugar
1 tablespoon vegetable shortening
1 tablespoon cold butter
1 egg
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda


Pie Crust:

In a large mixing bowl stir together flour, sugar and salt. Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.

Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork.

Pie Filling:

Preheat oven to 375 degrees F.

In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside. In another mixing bowl whisk together egg, molasses, hot water and baking soda. Pour the egg mixture into the pie shell. Sprinkle the crumbs on top. Bake for 30 to 35 minutes. The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools.

Recipe courtesy Carson Kressley

Show: Paula's Party Episode: TV Dinner Party
          Watch Paula on Food Network

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Reader Comments:


Were is the video with Carsen from this episode? I loved watching this one.

By Christine on October 26, 2011


So so yummy!! Its very close to the really good PA dutch ones you get that are made old school!

By SD on August 26, 2011


By Anonymous on November 02, 2010

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