Shoo-fly, don't bother me for I belong to somebody! Sweet dark molasses filling baked in a buttery crust, enjoy it a la mode as you shoo those flies away.
Author: Portlandia Pie Lady
Ingredients
3/4 cupdark molasses
3/4 cuphot tap water
1largeegg
1/2 teaspoon baking soda
1 teaspoon vanilla
1-1/2 cups flour
6tablespoons butter
1/2cupbrown sugar, packed
One9-inchunbaked pie shell
Grandma's Pie Crust
1cupflour
1/2 teaspoon1/2 salt
1tablespoon sugar
1/8teaspoonbaking powder
1/2cupbutter, if cold, cut into small pieces
1/4 cupcold water
Instructions
Pie Crust
In a large bowl stir together all dry ingredients.
Using a large serving fork (or pastry cutter) cut in the shortening until crumbly & pea size.
Add the cold water all at once, stir just until combined (a few stirs is all it should take).
On a floured surface, roll out dough and place in a 9-inch pie plate. Cut and crimp edges by hand or fork. Set aside for filling.
Shoofly Molasses Filling
Preheat oven to 375 F.
Dissolve baking soda in hot water. Add molasses and whisk in egg, thoroughly, set aside
In a separate bowl, combine brown sugar and flour, and cut in butter with a fork until crumbly.
Reserve 1/2 cup for topping.
Pour 1/3 of the liquid into an unbaked pie crust. Sprinkle on 1/3 of the crumb mixture and continue alternating layers, ending with crumbs on top.
Sprinkle reserved crumbs on top. Bake at 375 F. for about 40-45 minutes.