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AUTHENTIC BERKS COUNTY RECIPES

PENNSYLVANIA DUTCH SHOO-FLY PIE WET BOTTOM

Shoo Fly pie is extremely popular in our area. In fact, it's probably the most popular icon of the PA Dutch area. Everyone has their own little secret, use this molasses, that butter, etc. The trick to a good pie is definitely in the molasses. These are the recipes I came up with. I have not tried them all, see what you think.

Crust

* 2 C. flour
* 1 tbsp. salt
* 2/3 C. Butter Flavored Crisco,divided
* 5-7 tbsp. Ice water
* 1 egg

Crumbs

* 4 C.flour
* 2 C. sugar
* 1 tbsp. baking soda
* 1 C. butter or margarine

Filling

* 2 C. unsulphured molasses
* 2 c. warm water
* 1 egg
* 2 tsp. baking soda

Heat oven to 400 degrees.

Crust: Combine flour and salt in medium bowl. Cut in 1/3 c. Butter Flavor Crisco using pastry blender (or 2 knives) until flour blends into fine crumbs. Cut in remaining 1/3 c. Crisco until coarse crumbs form.

Stir in egg.

Sprinkle with water, one tbsp.. at a time. Toss lightly with fork until dough forms a ball. Press between hands to form two 5-6 in. "pancakes".

Flour rolling surface and rolling pin lightly. Roll one "pancake" Into circle. Trim 1 in. larger than upside-down 9-inch pie plate. Fold into quarters. Unfold and press into pie plate. Flute. repeat for second pie shell.

Crumbs: Combine flour, sugar and baking soda in large bowl. Cut in butter with pastry blender (or 2 knives) until crumbs form. Set aside.

Filling: Combine molasses, water, egg and baking soda in large bowl.

Beat at low speed of electric mixer until blended. Add half the crumb mixture to filling. Beat at low speed just until blended. Pour into unbaked pie shells, filling a little over half full (you may not use all the filling). Sprinkle remaining crumbs over both pies.

Bake at 400 degrees for 10 min. Reduce oven to 375'F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 10 minutes on cooling rack. Place each pie inside separate plastic bag. Fasten open end with twistie. Cool completely on counter. Makes two 9-inch pies.

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Shoo Fly Pie II

* 1 c. flour
* 2/3 c. brown sugar
* 1 Tbsp. shortening
* 1 tsp. baking soda
* 3/4 c. hot water
* 1 c. molasses
* 1 egg, beaten
* 1 9" unbaked pie shell

Combine flour and brown sugar. Cut shortening into flour mix until crumbly. Reserve 1/2 c. crumbs.

Dissolve baking soda in hot (but not boiling) water. In a small bowl, combine molasses, egg, and baking soda water and beat well. Pour into unbaked pie shell. Sprinkle with reserved crumbs. Bake at 375 degrees for 35 minutes.

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Shoo Fly Pie III

Crumbs:

* 1 1/2 c. flour
* 1 1/4 c. brown sugar
* 1 1/2 Tbsp. margarine

Liquid:

* 2 eggs
* 1 1/2 tsp. baking soda
* 1 1/4 c. hot water
* 1 c. molasses

Mix the first ingredients to form crumbs, reserve 3/4 c. crumbs for the topping. In another bowl, mix molasses, eggs, baking soda, hot water and the remaining crumbs. Pour the molasses mix into a 10 inch unbaked pie shell. Sprinkle top with the reserved crumbs. Bake at 375 degrees for 40 minutes.

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Shoo Fly Pie IV

* 1.2 tsp. baking soda
* 1/2 c. molasses
* 3/4 c. boiling water
* 9" unbaked pie shell

Dissolve baking soda in boiling water and combine with molasses and pour into pie shell.

Crumbs:

* 3/4 c. flour
* 1/2 c. brown sugar
* 2 Tbsp. shortening
* 1/2 tsp. salt

Combine dry ingredients with shortening. Use hands to make into crumbs. Put over top of liquid. Bake pie at 400 degrees until crust starts to brown, reduce heat to 325 degrees and bake until firm. Sorry, there were no baking times on this recipe, you just have to watch the pie closely.

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Shoo Fly Pie V

Crumbs:

* 1/4 c. shortening
* 1 1/2 c. flour
* 1 c. brown sugar

Mix together to form crumbs.

Liquid:

* 3/4 tsp. baking soda
* 1/2 tsp. nutmeg
* pinch between your fingers: ginger, cinnamon and cloves
* 1/4 tsp. salt
* 3/4 c. molasses
* 1/4 c. hot water
* 1 9" pie shell

Mix together well the liquid ingredients and pour into unbaked pie shell. Sprinkle crumbs on top. Bake in preheated 450 degree oven for 15 minutes. Turn heat down to 350 degrees for an additional 20 minutes.

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And from a fellow surfer Polly...

Shoo Fly Pie VI

* 2 c. flour
* pinch between your fingers: nutmeg, ginger and cloves
* 1/8 tsp. cinnamon
* 2/3 c. sugar
* 1/4 tsp. baking soda
* pinch between your fingers salt
* 1 c. molasses (Polly suggests King Syrup)
* 1 c. water
* 1/4 tsp. baking soda
* 1 1/2 Tbsp. shortening

Mix together water, molasses and baking soda. Set aside. Mix together all dry ingredients and cut shortening into the dry mix until it makes fine crumbs. In an unbaked pie shell (I guess 9") pour 1/3 of the liquid, then 1/3 of the dry, 1/3 of the liquid, 1/3 of the dry and then the last of the liquid, and only a portion of the last of the dry. I then poke my fingers in the pie quite a few times so that it won't be too crumby. Lastly I place the remaining crumbs on top. I bake at 425 degrees for 25 minutes, then turn down to 375 degrees for an additional 45 minutes.

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Shoe Fly Cookies

Here's a recipe for Shoo Fly Cookies from Debi. They sure look good and she says they're a big hit with her family.

Crust

* 8 oz. softened margarine
* 6 oz. softened cream cheese
* 2 c. flour

Mix. Press approx. 1 Tbl into muffin cup to form crust. Make sure sides come to top of pan and bottom isn't too thin. Makes 48 mini crusts.

Syrup

* 2 eggs beaten
* 1 1/2 c. dark brown sugar
* 2 Tbl. melted butter or margarine
* 2 Tbl. milk
* 1/2 tsp. vanilla

Combine. Fill each crust almost to top.

Crumbs

* 4 oz. margarine softened
* 1 c. sugar
* 1 1/2 c. flour

Combine with pastry blender. Place 1 tsp. crumbs on top of each pie. Bake 20 minutes at 375 F. Allow to cool in pan for a few minutes before removing to wire rack to cool.
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These Shoo fly recipes are from Helen. Shoo Fly is made many different ways, try them out and see which one tastes best to you. Thank you Helen!

 

SHOO FLY PIE - BERKS COUNTY DRY VII

FILLING:

* 1 cup boiling water
* 1 tsp baking soda
* 1 cup molasses
* 2/3 following crumb mixture

Dissolve soda in molasses; stir til foams.

Add hot water. Mix dry ingredients.

CRUMBS:

* 3 cup flour +1/4 tsp salt
* 1 cup sugar
* 1/2 cup butter

Add 2/3 crumb mixture to wet filling. Spread about1/3 of crumb mixture on bottom of pie shells; pour in filling.

Scatter remaining crumbs on top.

Bake@375 - 30 min Makes 2 8" pies

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SHOO FLY PIE - LANCASTER COUNTY - WET FILLING Makes 2 8" pies VIII

* 1-1/2 cup boiling water
* 1 Tsp baking soda
* 1 cup molasses

Dissolve soda in molasses; Stir til foams. Add hot water. Divide filling in two crusts.

Mix dry ingredients for crumbs;

* 4 cup flour +1/4 tsp salt
* 2 cup brown sugar
* 1 cup butter or solid shortening

Sprinkle thickly on top filling.

Bake@350 - 30-40 min.

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SHOO FLY PIE- Cake Type IX

CRUMB: Combine all ingredients.

* 1-1/2 c flour + 1 tsp baking powder
* 1/2 c sugar white & brown, mixed
* 2 Tbl shortening

Line 9" pie pan with pastry. Pour in1/3 liquid mix; add 1/3 of crumbs; repeat, end with crumbs.

LIQUID: Combine all ingredients.

* 1/2 c molasses
* 3/4 tsp soda
* 1/2 c hot water

Bake@350 - 35 min

or Old Kentucky: use these amounts for liquid

* 3/4 c molasses
* 1/2 tsp soda
* 3/4 c hot water