Shoo Fly Pie
Serves: 6
Ally Shanahan
1 January 1970
Based on User reviews:
49
Spice
36
Sweetness
50
Sourness
41
mins
Prep time (avg)
3.8
Difficulty
Ingredients:
1.25 cup
All-Purpose Flour2 tbsps
Sugar1 pinch
Salt4 tbsps
Vegetable Shortening4 tbsps
Butter (cold, diced)Directions:
1
In a large mixing bowl stir together flour, sugar and salt
2
Cut in the butter and shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs
3
Work in the ice water 1 tablespoon at a time
4
If it still does not come together add more ice water as needed
5
Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes
6
Roll the dough out on a floured surface to a 10-inch circle
7
Transfer the dough to a pie plate and press it down into the bottom and sides
8
Fold the edges under and flute them or crimp them with a fork
9
1 cup all-purpose flour 1/3 cup sugar 1/3 cup dark brown sugar 1 tablespoon vegetable shortening 1 tablespoon cold butter 1 egg 1 cup molasses 3/4 cup hot water 1 teaspoon baking soda Preheat oven to 375 degrees F
10
In a mixing bowl cut together flour, sugar, brown sugar, shortening and butter until it resembles coarse crumbs; set aside
11
In another mixing bowl whisk together egg, molasses, hot water and baking soda
12
Pour the egg mixture into the pie shell
13
Sprinkle the crumbs on top
14
Bake for 30 to 35 minutes
15
The center of the pie may still quiver a bit when jiggled; it will firm up a bit more as it cools