Shoo-Fly Pie

Mark Boughton Photography / styling: Teresa Blackburn
  • Yield: 8 servings
  • Prep: 20 mins
  • Cook: 45 mins


Piecrust for a 9-inch pie plate
1teaspoon baking soda
1cup warm water
1 egg beaten
1cup molasses (not blackstrap)
1 1/2cups all purpose flour
1/2cup packed brown sugar
1/2cup vegetable shortening


  1. Preheat oven to 425F. Line a 9-inch pie plate with pastry crust.
  2. In a medium bowl, dissolve baking soda in warm water; mix in egg and molasses. Place flour, sugar and shortening in another bowl and mix until crumbly. Add ½ cup of crumb mixture into molasses mixture; mix well. Pour into prepared piecrust. Sprinkle remaining crumbs evenly over top.
  3. Bake 15 minutes; reduce heat to 350F, place foil on top, and continue baking 30 minutes longer or until the center is firm.

Recipe adapted from The Reading Terminal Market Cookbook by Ann Hazan and Irina Smith (Camino Books, Philadelphia, Pa., 1997).

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 470
  • Fat 19g
  • Saturated Fat 5g
  • Polyunsaturated Fat 4.5g
  • Monounsaturated Fat 8g
  • Cholesterol 25mg
  • Sodium 280mg
  • Potassium 660mg
  • Carbohydrate 72g
  • Fiber 1g
  • Sugars 36g
  • Protein 4g
  • Trans Fat 1.5g
  • Vitamin A 0
  • Vitamin C 0
  • Calcium 10%
  • Iron 20%