Wet-Bottom Shoofly Pie

This wet bottom shoofly pie recipe is a true Pennsylvania Dutch staple.

Prep Time:

30 mins

Cook Time:

40 mins

Total Time:

1 hr 10 mins

Servings:

Yield:

1 9-inch pie

Jump to Nutrition Facts

Ingredients

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Original recipe (1X) yields 8 servings

1 ½ cups all-purpose flour
½ cup brown sugar
2 tablespoons shortening
1 teaspoon baking soda
1 cup boiling water
½ cup dark corn syrup
½ cup molasses
¼ teaspoon salt
1 egg
1 (9 inch) unbaked pie crust

Directions

To make the 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.
Preheat the oven to 375 degrees F (190 degrees C).
To make the filling: In a medium bowl, dissolve baking soda in boiling water. Stir in corn syrup, molasses, salt, and egg, being sure to stir well. Pour 1/3 of the mixture into the unbaked pie crust. Sprinkle 1/3 of the crumbs over the mixture. Continue this process until the crumb mixture and liquid mixture have been used up.
Bake in the preheated oven for 10 minutes, then lower the oven temperature to 350 degrees F (175 degrees C) and bake for an additional 30 minutes.

Nutrition Facts (per serving)

407	Calories
12g	Fat
73g	Carbs
5g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 407
% Daily Value *
Total Fat 12g	15%
Saturated Fat 3g	15%
Cholesterol 23mg	8%
Sodium 399mg	17%
Total Carbohydrate 73g	27%
Dietary Fiber 2g	5%
Total Sugars 30g
Protein 5g	9%
Calcium 66mg	5%
Iron 3mg	17%
Potassium 375mg	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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