Shoofly Pie
This is a study in texture. It is not overly sweet, but rather deeply grounded by the bitter-edged flavor of molasses and the spice of ginger and cloves.
Mind the crumb-to-liquid ratio
The pie relies on the interaction between the dry crumbs and the liquid; ensure your butter is cold when cutting it into the flour for the topping to maintain structure.
- 9-inch pie dish
- pastry blender
- mixing bowls
- whisk
What goes in.
- 1 1/2 cupsall-purpose flour
- 1/2 cuplight brown sugar, packed
- 1/2 tspground cinnamon
- 1/4 tspground cloves
- 1/4 tspground ginger
- 1/4 cupcold unsalted butter, cubed
- 3/4 cupmolasses
- 3/4 cupboiling water
- 1/2 tspbaking soda
- 19-inch pie crust, blind-baked
The Dry-Wet Interaction
Do not stir the liquid into the crumbs. Layering them ensures the bottom stays dense and moist while the top remains crisp.
The method.
Prepare the crumb
Whisk flour, brown sugar, and spices together. Use a pastry blender to cut in the cold butter until the mixture looks like coarse gravel.
Activate the molasses
Whisk the baking soda into the boiling water, then stir in the molasses. The mixture will froth slightly.
Assemble
Sprinkle one-third of the crumb mixture into the pre-baked pie shell. Pour half of the molasses liquid over it. Repeat with another third of the crumbs and the rest of the liquid. Finish by piling the remaining crumbs on top.
Bake
Bake at 375°F for 15 minutes, then reduce the heat to 350°F and bake for another 20 to 25 minutes. The center should be set but still have a slight jiggle.
Other turns to take.
Wet-Bottom Style
Increase the molasses mixture slightly and bake for less time to ensure the base remains syrupy rather than cake-like.
Dry-Bottom Style
Reduce the boiling water by two tablespoons for a firmer, more uniform crumb structure throughout the slice.
When it doesn't go to plan.
Always blind-bake your crust until it is pale gold; a raw bottom crust will become soggy instantly when the molasses hits it.
Use a dark, robust molasses rather than blackstrap, which can be overly bitter.
Let the pie cool completely on a wire rack before slicing, or the layers will not hold their shape.
The ones that keep coming up.
Why is it called Shoofly Pie?
The name refers to the practice of shooing flies away from the cooling molasses-rich pie on a windowsill.
Can I use butter instead of lard in the crust?
Yes, though traditional recipes often favor lard for a flakier, more neutral-tasting crust that lets the molasses stand out.
How real cooks make it.
No one’s shared their version yet. Be the first to put your kitchen on the map.
Cook this your way?
Share your version — your steps, your story. We’ll feature it right here.
Add your recipe