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Easy Pennsylvania Dutch Shoofly Pie (Balanced Wet/Dry)

The perfect balance between Wet/Dry Shoofly Pie - This molasses-rich dessert is a true staple of Pennsylvania Dutch cuisine.
Prep Time5 minutes
Cook Time45 minutes
Course: Dessert
Cuisine: Amish, mennonite, Pennsylvania Dutch
Keyword: Amish Cooking, Mennonite, Molasses, Pennsylvania dutch, Pie, Shoofly
Servings: 1 9-inch Pie

Ingredients

Pie Crust

  • 1 Homemade or Premade Piecrust Unbaked, 9 inch

Filling

  • 1/2 cup Molasses
  • 1/2 cup Boiling Water
  • 1/3 tsp Baking Soda
  • 1 lg Egg
  • 2 Tbsp + 2 tsp packed Brown Sugar

Crumb Topping

  • 1 cup All Purpose flour
  • 1/3 cup Packed brown sugar
  • 1/4 tsp Baking soda
  • 1/4 cup Softened Butter Not Melted

Instructions

  • Preheat your over to 375 degrees. Place the pie crust in a 9-inch pie plate and set aside (no need to pre-bake).

Prepare the Liquid Filling:

  • In a heat safe container (I use a Pyrex measuring cup), add the boiling water and stir in the baking soda.
  • In a separate bowl, whisk together the molasses, egg, and brown sugar until smooth
  • Slowly pour the hot baking soda-water mixture into the molasses mixture, stirring constantly to combine evenly. The mixture will be thin and liquidly.
  • Pour the completed filling into the unbaked pie shell.

Prepare the Crumb Topping:

  • In a medium bowl, combine the flour, brown sugar, and baking soda. Add the softened butter and cut it in with a pastry cutter or fork until you get a sandy, crumbly texture (like coarse sand - some pea-sized bits are fine).
  • Sprinkle the crumb mixture evenly over the liquid filling. DO NOT STIR - it will sink in slightly during baking for that signature texture.

Baking:

  • Bake at 375 for the first 10 minutes, then reduce the heat to 350 degrees and bake for an additional 30-40 minutes, until the topping is golden and the filling is set (it should jiggle just slightly in the center like custard). Let the pie cool completely (at least 2 hours) - this allows the filling to set properly for clean slices and the best texture.

Notes

Tips and Tricks: 
The baking soda reaction with molasses is key for tenderness and flavor balance - don't skip or reduce the baking soda.
Don't overbake; the pie continues to set as it cools. Its okay if there is a little jiggle in the middle and a toothpick inserted should come out mostly clean with a few crumbs.
Store at room temperature for up to 4 days (covered loosely.) This pie actually gets better on day 2 as the flavors meld. You can also freeze but the crumbs will soften a bit when thawed - still delicious.
Use dark molasses (not blackstrap - it's too bitter and not light molasses as it is too sweet and lacks the robust flavor of classic Shoofly Pie).