Wet-Bottom Shoofly Pie Recipe - Allrecipes.com
Wet-Bottom Shoofly Pie Recipe
  • READY IN ABOUT hrs

Wet-Bottom Shoofly Pie

Recipe by  

"This is a true Pennsylvania Dutch staple."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
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  • PREP

    30 mins
  • COOK

    40 mins
  • READY IN

    1 hr 10 mins

Directions

  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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 31, 2005

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 brand makes a full flavor, which I like, and mild flavor for those who want a tamer version) instead of the 1/2 molasses, 1/2 corn syrup blend. I have never krown a PA Dutchie to use corn syrup.

 
Most Helpful Critical Review
Jan 12, 2005

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 mixture and was using blackstrap molasses as well but it turned into a molasses goo. Did anyone else have this problem? This is my FIRST disgraceful baking experience of all my 12 or so years baking many different recipes!! I've moved on to find a more authentic Pennsylvania Dutch recipe for shoo-fly pie, if I find a good one I'll post it on here.... I give this recipe 2 thumbs down! Suzie

 

17 Ratings

Sep 28, 2003

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 my folks use is "Turkey Syrup" rather than corn syrup - - - I have never been able to find it though outside of Berks or Lancaster counties. Thanks Bea!!

 
Feb 26, 2010

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

 
Dec 13, 2006

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

 
Dec 18, 2003

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't have a pastry cutter. Very tasty!

 
Jan 02, 2012

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 flies in the county nd i use this recipe(with a few minor changes). thankyou for posting this recipe ....btw..if you mess this recipe up then you should probably work on your baking skills.

 
Nov 23, 2010

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 it hard to cut it as well.

 

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Nutrition

  • Calories
  • 407 kcal
  • 20%
  • Carbohydrates
  • 72.9 g
  • 24%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 11.5 g
  • 18%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 4.6 g
  • 9%
  • Sodium
  • 399 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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