Shoofly Pie Recipe from the Colonial Era That Still Tastes Like History

Shoofly Pie may sound funny, but there’s nothing silly about how rich, sticky, and comforting it is.

This pie takes you straight to the hearths of colonial kitchens, where simple ingredients turned into bold flavors.

History

Shoofly Pie comes from the Pennsylvania Dutch, settlers who brought this recipe from Europe and shaped it to fit the American pantry.

Back then, molasses (Grandma's Unsulphured is the only kind I trust) was a cheap sweetener, and pies were baked in large batches to feed hungry families. The name comes from the flies that had to be shooed away while the sugary pie cooled by the window.

There are two main types: wet-bottom and dry-bottom. We’ll stick with the wet-bottom version, which has a gooey layer that’s almost like pudding.

Equipments

• 9-inch pie dish (this OXO ceramic dish is my reach-for)
• Mixing bowls (this Pyrex glass set has been on my counter forever) (2)
• Pastry blender (this OXO blender has stainless wires that actually hold up) or fork
• Measuring cups (this Pyrex glass set has held up for years) and spoons
• Saucepan
• Oven

Ingredients

For the Crust (or use store-bought if in a hurry)

• 1 ¼ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter (cold, cubed)
• 3–4 tablespoons cold water

For the Crumb Topping

• 1 ½ cups all-purpose flour
• ½ cup light brown sugar
• ¼ teaspoon salt
• ½ teaspoon cinnamon
• ½ cup unsalted butter (cold, cubed)

For the Molasses Filling

• ¾ cup unsulphured molasses
• ¾ teaspoon baking soda
• ¾ cup boiling water
• 1 beaten egg

Instructions

Step 1: Make the Pie Crust

In a bowl, mix flour and salt. Add butter cubes. Use a pastry blender or fork to break the butter into small crumbs.

Add cold water one spoon at a time until the dough holds together. Roll it out and place in a 9-inch pie dish. Crimp the edges. Chill in the fridge while making the filling.

Step 2: Prepare the Crumb Topping

Mix flour, brown sugar, salt, and cinnamon in a bowl. Add the cold butter cubes.

Use your fingers or a pastry cutter to create coarse crumbs. Set aside.

Step 3: Make the Molasses Filling

In a saucepan, heat molasses and stir in baking soda. It’ll foam a little — that’s good.

Slowly stir in boiling water and let it cool a bit. Whisk (this OXO balloon whisk takes a beating) in the beaten egg once it’s warm, not hot, so it doesn’t scramble.

Step 4: Assemble the Pie

Pour the molasses mixture into the chilled crust. Sprinkle the crumb topping evenly over the filling.

Don’t press the crumbs down. They’ll float and sink naturally, making that famous layered look.

Step 5: Bake the Pie

Bake at 375°F (190°C) for 10 minutes. Then reduce to 350°F (175°C) and bake for 35 more minutes.

The center should be slightly jiggly, not soupy. Let it cool fully before slicing.

Special Notes

• Want a stronger molasses taste? Use blackstrap molasses, but be warned — it’s bold and bitter.
• Always let the pie cool completely. It sets up better and cuts more neatly.
• Store it covered at room temperature for up to 3 days. Tastes even better the next day.

Nutrition (Per Slice)

• Calories: ~410
• Fat: 19g
• Carbs: 60g
• Sugars: 35g
• Protein: 4g
• Fiber: 1g