Rating: 3.45 stars
20 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4

This is a true Pennsylvania Dutch staple.

Recipe Summary test

prep:
30 mins
cook:
40 mins
total:
1 hr 10 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • To Make Crumbs: In a medium bowl, combine flour, brown sugar and shortening. Cut ingredients together with a pastry cutter or rub with fingers until dough forms fine crumbs. Set aside.

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  • Preheat oven to 375 degrees F (190 degrees C).

  • To Make Filling: In a medium bowl, dissolve the baking soda in the boiling water. Stir in corn syrup, molasses, salt and egg being sure to stir well. Pour 1/3 of mixture into unbaked pie crust. Sprinkle 1/3 of the crumbs over mixture. Continue this process until crumb mixture and liquid mixture have been used up.

  • Bake in preheated oven for 10 minutes, then lower oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

Nutrition Facts

407 calories; protein 4.6g; carbohydrates 72.9g; fat 11.5g; cholesterol 23.3mg; sodium 399.3mg. Full Nutrition
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Reviews (22)

Most helpful positive review

Rating: 4 stars
08/31/2005
A very good recipe- my family is Pennsylvania Dutch in heritage though we now live near Philadelphia. This is like the Dutchies make it! I was successful using 1 cup molasses (Brer Rabbit brand makes a full flavor which I like and mild flavor for those who want a tamer version) instead of the 1/2 molasses 1/2 corn syrup blend. I have never krown a PA Dutchie to use corn syrup. Read More
(30)

Most helpful critical review

Rating: 1 stars
01/12/2005
I came across this website and thought this recipe seemed quite easy and that it would come out pretty good-- no way! I used the other reviewer's advice and added extra shortening to the crumb mixture and was using blackstrap molasses as well but it turned into a molasses goo. Did anyone else have this problem? This is my FIRST disgraceful baking experience of all my 12 or so years baking many different recipes!! I've moved on to find a more authentic Pennsylvania Dutch recipe for shoo-fly pie if I find a good one I'll post it on here.... I give this recipe 2 thumbs down! Suzie Read More
(21)
20 Ratings
  • 5 star values: 7
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 4
Rating: 4 stars
08/31/2005
A very good recipe- my family is Pennsylvania Dutch in heritage though we now live near Philadelphia. This is like the Dutchies make it! I was successful using 1 cup molasses (Brer Rabbit brand makes a full flavor which I like and mild flavor for those who want a tamer version) instead of the 1/2 molasses 1/2 corn syrup blend. I have never krown a PA Dutchie to use corn syrup. Read More
(30)
Rating: 5 stars
09/28/2003
No doubt a true PA Dutch staple. One bite and I was immediately taken back to my home town in Berks County. Molasses (blackstrap is preferred) is the key ingrediant... Also a variation that my folks use is "Turkey Syrup" rather than corn syrup - - - I have never been able to find it though outside of Berks or Lancaster counties. Thanks Bea!! Read More
(27)
Rating: 1 stars
01/12/2005
I came across this website and thought this recipe seemed quite easy and that it would come out pretty good-- no way! I used the other reviewer's advice and added extra shortening to the crumb mixture and was using blackstrap molasses as well but it turned into a molasses goo. Did anyone else have this problem? This is my FIRST disgraceful baking experience of all my 12 or so years baking many different recipes!! I've moved on to find a more authentic Pennsylvania Dutch recipe for shoo-fly pie if I find a good one I'll post it on here.... I give this recipe 2 thumbs down! Suzie Read More
(21)
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Rating: 5 stars
01/02/2012
my family is pa dutch as are all of our neighbors. where i come from it is imperative for a woman to know how to make the very best of the traditional pa dutch foods. i make one of the best shoo flies in the county nd i use this recipe(with a few minor changes). thankyou for posting this recipe....btw..if you mess this recipe up then you should probably work on your baking skills. Read More
(9)
Rating: 2 stars
02/26/2010
There crumbs are all used to top the pie in a real Pa. Dutch pie. They are not mixed with other ingredients. Read More
(9)
Rating: 5 stars
12/18/2003
This recipe is awesome. I have been looking for a traditional Shoo-Fly pie and this is it! The only thing that I would change is to add more shortening to make the crumbs especially if you don't have a pastry cutter. Very tasty! Read More
(8)
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Rating: 5 stars
12/13/2006
I've made numerous recipes for Shoofly Pie and this one was easy and turned out great! wonderful treat!! Read More
(8)
Rating: 3 stars
11/23/2010
I made this recipe several different times I need to know if the crust is supose to absorb the molasses mixture? That looks to me like the pie burnt. Is that why it is called Wet bottom? I find it hard to cut it as well. Read More
(6)
Rating: 2 stars
09/17/2007
This tasted nothing like the shoofly pie I had in PA. I ended up throwing it in the trash. Read More
(5)