Wet-Bottom Shoofly Pie

Wet-Bottom Shoofly Pie

12
Bea Gassman 42

"This is a true Pennsylvania Dutch staple."
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Ingredients

1 h 10 m servings 407 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 407 kcal
  • 20%
  • Fat:
  • 11.5 g
  • 18%
  • Carbs:
  • 72.9g
  • 24%
  • Protein:
  • 4.6 g
  • 9%
  • Cholesterol:
  • 23 mg
  • 8%
  • Sodium:
  • 399 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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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Directions

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

Reviews

12
  1. 18 Ratings

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Most helpful positive review

A very good recipe- my family is Pennsylvania Dutch in heritage, though we now live near Philadelphia. This is like the Dutchies make it! I was successful using 1 cup molasses (Brer Rabbit bran...

Most helpful critical review

I came across this website and thought this recipe seemed quite easy and that it would come out pretty good-- no way! I used the other reviewer's advice and added extra shortening to the crumb m...

A very good recipe- my family is Pennsylvania Dutch in heritage, though we now live near Philadelphia. This is like the Dutchies make it! I was successful using 1 cup molasses (Brer Rabbit bran...

No doubt a true PA Dutch staple. One bite and I was immediately taken back to my home town in Berks County. Molasses (blackstrap is preferred) is the key ingrediant... Also, a variation that ...

I came across this website and thought this recipe seemed quite easy and that it would come out pretty good-- no way! I used the other reviewer's advice and added extra shortening to the crumb m...

There crumbs are all used to top the pie in a real Pa. Dutch pie. They are not mixed with other ingredients.

I've made numerous recipes for Shoofly Pie and this one was easy and turned out great! wonderful treat!!

This recipe is awesome. I have been looking for a traditional Shoo-Fly pie, and this is it! The only thing that I would change is to add more shortening to make the crumbs, especially if you don...

my family is pa dutch as are all of our neighbors. where i come from it is imperative for a woman to know how to make the very best of the traditional pa dutch foods. i make one of the best shoo...

I made this recipe several different times, I need to know if the crust is supose to absorb the molasses mixture? That looks to me like the pie burnt. Is that why it is called Wet bottom? I find...

This tasted nothing like the shoofly pie I had in PA. I ended up throwing it in the trash.