Shoo Fly Pie
By Carson KressleyJUMP TO RECIPE
- 2 1/4 cups divided all purpose flour
- 1/3 cup plus 2 tablespoons, divided sugar
- 1 pinch salt
- 5 tablespoons divided vegetable shortening
- 5 tablespoons cold and diced, divided butter
- 2 tablespoons plus more as needed ice water
- 1/3 cup dark brown sugar
- 1 egg
- 1 cup molasses
- 3/4 cup hot water
- 1 teaspoon baking soda
In a large mixing bowl stir together 1 1/4 cups flour, 2 tablespoons sugar and pinch salt. Cut in the 4 tablespoons cold butter and 4 tablespoons 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.
Preheat oven to 375 °F.
In a mixing bowl cut together 1 cup flour, 1/3 cup sugar, brown sugar,1 tablespoon shortening and 1 tablespoon 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.