Shoofly Pie
Source of Recipe
rc-Linda Tennessee
Recipe Introduction
Source of Recipe
COOKING LIGHT
---Recipe Introduction
Thought to be of Pennsylvania Dutch origin, this type of shoofly pie is a dark, rich, very sweet molasses pie.
List of Ingredients
2 cups all-purpose flour, divided
1/2 teaspoon salt, divided
1/4 cup plus 3 tablespoons vegetable shortening, divided
3 1/2 tablespoons ice water
Cooking spray
1/2 cup packed brown sugar
1 cup boiling water
1 teaspoon baking soda
1 cup molasses
Recipe
Combine 1 cup flour and 1/4 teaspoon salt in a bowl; cut in 1/4 cup
shortening with a pastry blender or 2 knives until mixture resembles
coarse meal. Sprinkle surface with ice water, 1 tablespoon at a time;
toss with a fork until moist and crumbly (do not form a ball).
Press mixture gently into a 4-inch circle on heavy-duty plastic wrap;
cover with additional plastic wrap. Roll dough, still covered, to a
12-inch circle. Freeze 10 minutes or until plastic wrap can be easily
removed.
Remove 1 sheet of plastic wrap; fit dough into a 9-inch pie plate
coated with cooking spray. Remove top sheet of plastic wrap. Fold
edges under; flute.
Preheat oven to 350 degrees. Combine remaining 1 cup flour, remaining
1/4 teaspoon salt and brown sugar in a bowl; cut in remaining 3
tablespoons shortening with a pastry blender or 2 knives until
mixture resembles coarse meal. Combine boiling water and baking soda;
stir in molasses. Pour molasses mixture into prepared crust; sprinkle
flour mixture over molasses mixture. Place pie on a baking sheet;
bake at 350 degrees 40 minutes or until set. Cool on a wire rack.
Makes 10 servings, each: 284 calories, 7.8 grams fat, 2.6 grams
protein, 51.8 grams carbohydrates, .7 gram fiber, 2.9 milligrams
iron, 260 milligrams sodium, 79 milligrams calcium.
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