Skip to content

Home Sweet Home Bakealong 63: Shoofly Pie

September 4, 2016

Below is what Wikipedia has to say about Shoo-Fly-Pie. It sounds to me like the “two versions” are a cunning plan by people who’ve baked it with varying results to justify themselves. Which I’m more than happy to get onboard with. Mine’s erring on the wet-bottom side. It’s very easy to make and like Beckie I found that there was plenty of pastry and filling for a 10inch pie dish. It looks good, it’s very sweet but not overly heavy and you can do it in stages if you want to so it’s quite a good one to fit around a busy weekend. The pie itself is a mystery – how does that filling work with only one egg and some bicarb? Who knows, but it does.

29374394121_89a40e7c3fShoofly pie (or shoo-fly pie) is a molasses pie considered traditional among the Pennsylvania Dutch.

The pie may get its name because the sweet molasses odor attracts flies that must be “shooed” away.[3][4]

The shoofly pie’s origins may come from the treacle tart with the primary difference being the use of molasses rather than golden syrup.[5] A Montgomery pie is similar to a shoofly pie, except lemon juice is usually added to the bottom layer and buttermilk to the topping. A chess pie is also similar, but it is unlayered.

Shoofly pie also comes in two different versions – wet bottom and dry bottom. The dry bottom version is baked until fully set and results in a more cake-like consistency throughout. The wet bottom version is set like cake at the top where it has mixed in with the crumbs, but the very bottom is a stickier, gooier custard-like consistency.


Shoofly Pie
from Home Sweet Home by the Hummingbird Bakery

Serves 8-10
For the crust:
110g butter
225g plain flour
80g caster sugar
1 large egg

For the crumbs:
150g plain flour
110g soft dark brown sugar
30g butter

For the filling:
3/4 tsp bicarbonate of soda
190ml boiling water
110g treacle
110g golden syrup
1 large egg
1 tsp vanilla extract

10inch pie dish

Make the pastry and leave to cool in the fridge. Roll out and fill flan dish, chill again. Bake blind at 170c

Rub together the crumb mixture.

Put all the filling mix in on bowl, whisk and then str in 2/3rds of the crumb mix. Pour into the pastry case and top with the rest of the crumbs. Bake at 140c for about 40mins or until set. Leave to cool completely before serving.




Join Beckie and me in our Epic 100 part bakealong. Next: Marshmallows. Wish me luck.

No comments yet

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: