Updated : Aug 16, 2019 in recipes

Shoofly pie

Shoofly pie
Nutritional Gu >(per serving)
534 Calories
24g Fat
75g Carbs
7g Protein
Nutrition Information
Servings: eight servings
Amount per serving
Calories 534
% Daily Worth*
Complete Excess fat 24g 31%
Saturated Fat 12g 60%
Cholesterol 155mg 52%
Sodium 754mg 33%
Total Carbohydrate 75g 27%
Dietary Fiber 3g 10%
Protein 7g
Calcium 200mg 15%
*The % Everyday Worth (DV) tells you how considerably a nutrient in a meals serving contributes to a everyday diet plan. two,000 calories a day is utilised for basic nutrition advice.

This previous-fashioned shoofly pie is made with a molasses filling and a crumbly brown sugar topping. The pie calls for Southern sorghum syrup, but standard molasses can be utilized, or use portion molasses and part cane syrup or golden syrup.

The title purportedly comes from the fact that flies are attracted to the molasses filling and have to be “shooed” away. The pie is related to the treacle tart, which is made with golden syrup rather of molasses.


  • For the Pie Crust:
  • 1 1/three cups (6 ounces) flour
  • one/four teaspoon salt
  • 1 teaspoon sugar (granulated)
  • 7 tablespoons butter (ice cold)
  • 5 to 7 tablespoons ice water
  • For the Filling:
  • three/four cup sizzling water
  • 3/four teaspoon baking soda
  • 1 cup (10 ounces) molasses
  • 1 large egg (beaten)
  • For the Topping:
  • one cup plus two tablespoons (five ounces) flour
  • 2/three cup (5 ounces) brown sugar (light or dark)
  • four tablespoons butter (cold)
  • Dash salt

Methods to Make It

Mix one one/4 cups of flour, 1/four teaspoon of salt, one teaspoon granulated sugar and whisk to blend components. Reduce the seven tablespoons of cold butter into tiny pieces and then operate it into the flour mixture with hands, a pastry blender, or foods processor right up until the mixture is crumbly with some modest pea-size pieces of butter.

Blend 4 tablespoons of ice water into the flour mixture and mix with a fork right up until moistened. Proceed including small amounts of ice water right up until the dough begins to hold together.

Turn the dough out onto a floured board and knead a couple of times till the dough comes collectively. Do not overwork the dough or the pastry will be hard.

Form the dough into a flattened disk, wrap in plastic wrap, and chill for about twenty minutes.

Roll the chilled dough out into a circle about twelve inches in diameter. Fold and fit into a 9-inch pie plate. Trim the edges and crimp as preferred.

Heat the oven to 400 F/200 C/Gas Mark six.

In a bowl, dissolve the baking powder in the boiling water. Stir in molasses. Whisk in the beaten egg.

In yet another bowl, mix the one cup of flour with the two/three cup of brown sugar and a dash of salt. Cut in the four tablespoons of butter until the mixture resembles coarse crumbs.

Pour the molasses filling into the crust.

Sprinkle the crumb mixture more than the molasses mixture.

Very carefully move the pie to the oven and bake at 400 F/200 C/Gas Mark six for 15 minutes. Lessen the oven temperature to 350 F/180 C/Fuel Mark four and proceed baking for about 30 to 35 minutes, or until the filling is set. Use a pie shield or homemade foil ring to safeguard the crust from in excess of-browning after about 20 to 25 minutes.

Serve the pie with ice cream or sweetened whipped cream.

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