You know, I’ve always heard of this, “Shoofly Pie,” but never knew what it was. I was going through a cookbook the other night and saw this. I was reading where this recipe is famous with the Pennsylvania Dutch. I also read where there is no firm evidence in how this pie got its name, but it was suggested the sweetness in the pie itself would cause the flies to become problems.
Thinking on this some, I came to the conclusion, if this indeed did have an influence in the naming of this dessert, then if I’d have come up with this recipe the name wouldn’t have been what it is today. It’d have simply been… “Shoodub Pie!”
I’d like to try this and was just wondering if anyone out there might give me a review on its taste. This would be for my benefit only, Dub really doesn’t care what they taste like, just tell him it’s a piece of pie!
- 1 ½ cups all purpose flour
- ½ cup of sugar
- 6 tablespoons margarine or butter
- ½ cup of molasses
- ½ cup of water
- ½ teaspoon baking soda
Pastry recipe below. For this recipe use pastry shell as follows:
Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil. Bake for 4 to 5 minutes more or until set and dry. Cool pastry on a wire rack.
In a medium mixing bowl stir together flour and sugar. Cut in margarine or butter till mixture resembles coarse crumbs. Set aside.
In another mixing bowl stir together the molasses, water, and baking soda. Pour one fourth of the molasses mixture into pastry shell. Sprinkle with one fourth of the flour mixture Repeat layers, ending with the flour mixture. Cover edge of pie with foil
Bake in a 375 degree oven 15 minutes; remove foil. Bake about 20 minutes more or till knife inserted near the center comes out clean. Cool on a wire rack. Makes 8 servings.
Pastry for Single Crust Pie:
- 1/4 cups of all purpose flour
- ¼ teaspoon salt
- 1/3 cup shortening or lard
- 3 to 4 tablespoons cold water
Mix flour and salt. Cut in shortening or lard, until pieces are the size of a small peas. Sprinkle 1 tablespoon of the water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball.
On a lightly floured surface, flatten dough with your hands. Roll out dough from center to edges, forming a circle about 12 inches in diameter.
Wrap pastry around a rolling pin. Unroll pastry onto a 9 inch pie plate. Ease pastry into pie plate; do not stretch pastry.
Trim to 1/2 inch beyond edge of pie plate; fold under extra pastry; flute edge. Do not prick pastry. Bake as directed in individual recipes. (see above)