Shoofly Pie

A dry-bottom Shoofly Pie is a beautiful slice of Pennsylvania Dutch tradition. Imagine a deep molasses filling with a soft, cake-like center, topped with sweet, buttery crumbs. I make this version when I want something a little different on the dessert table, something that sparks conversation and feels like a step back in time.

It’s easier than it looks, too—no fancy ingredients or equipment. Just good old pantry staples and a bit of time.

Why I Love Baking This Pie

I’ll be honest: I didn’t grow up eating Shoofly Pie. In my family, molasses wasn’t exactly a staple. But one day, a friend asked if I could make one for a small get-together. I said yes before I even looked up what it was.

Turns out, it was love at first bake.

This pie has a deep, earthy molasses flavor that isn’t too sweet. The crumb topping is buttery and slightly crunchy, offering a lovely contrast to the soft filling. It’s the kind of old-fashioned recipe that feels right at home next to pumpkin or apple pie at a holiday meal—but it’s unexpected enough that people always ask about it.

If you like gingerbread, dark brown sugar, or old-school flavors that aren’t one-note sugary, this pie will win you over. I often think of it as a cross between a cake and a pie, with just enough richness to feel special without being heavy.

What You’ll Need to Make It

Here’s my own take on the ingredients, with a few practical notes from my kitchen:

• Molasses: Go for the dark stuff, but skip blackstrap—it’s too bitter. I usually use dark molasses from the baking aisle. It gives that old-fashioned depth without overpowering.
• Brown sugar: Dark brown sugar really nails the crumb topping. I like its extra molasses kick, and it helps the pie taste cohesive. Light brown sugar works in a pinch but won’t be quite as bold.
• Butter: I always use butter for the crumb topping and crust. I’ve tried shortening before for other pies, but honestly, I just prefer the taste of butter here. It’s what I keep in the fridge anyway.
• Baking soda: A neat trick that balances out the acidity of molasses. If you’ve ever made sticky toffee pudding, you’ve seen this move before.
• Pie crust: I usually use my own all-butter crust (I keep a few rounds frozen, ready to go), but store-bought crust absolutely works. When I’m short on time, no shame in it.

My Method for Making This Shoofly Pie

1. Prepare the Crust

Roll out your pie crust and gently press it into a 9-inch pan. I like to crimp the edges for that homemade touch. Pop it in the fridge while you get the filling ready. Cold crust helps it stay flaky in the oven.

2. Make the Crumb Mixture

This is where the magic begins. Mix flour and brown sugar in a bowl. Cut in cold butter until it looks crumbly and sandy.

I always pause here to pinch a little between my fingers—it should hold its shape if you squeeze it, but break apart easily. That texture means you’ll get those beautiful crumbs on top.

Set aside about half a cup for topping later.

3. Mix the Filling

Dissolve baking soda in hot water. Add molasses and stir until it’s silky. Then beat in an egg and vanilla.

Pour this into the remaining crumb mixture. I use a whisk but don’t go too wild—you want it well combined but not overbeaten.

4. Assemble the Pie

Pour the molasses filling into the chilled crust. Don’t worry if it seems thin—it thickens as it bakes.

Sprinkle the reserved crumbs evenly over the top. I like to go right to the edge so every bite has a little crunch.

5. Bake to Perfection

Bake at 400°F for 10 minutes to set the crust, then drop the temperature to 350°F and let it go another 35–40 minutes.

It’s done when the filling doesn’t jiggle wildly if you tap the pan. A gentle set is perfect.

I love letting it cool just enough so it’s warm but sliceable.

How I Serve It at Home

Honestly, this pie doesn’t need much. Sometimes I serve it with a scoop of whipped cream, but that’s just me going overboard.

It’s excellent with coffee in the morning. I know, dessert for breakfast—but isn’t that half the joy of homemade pie?

My kids like it with a drizzle of cream poured on top, old-school style. It feels rustic and comforting, the kind of thing you’d eat at a farmhouse table.

How I Store and Keep It Fresh

Here’s how I manage leftovers (if there are any):

• I leave it loosely covered on the counter for up to five days. The sugar helps preserve it.
• For longer storage, I’ll wrap it in plastic and keep it in the fridge.
• It freezes well, too—just thaw it in the fridge overnight and let it warm to room temperature before serving.

Sometimes I cut slices and freeze them individually. Handy when you want a little sweet treat without pulling out the whole pie.

Making a Smaller (Mini) Shoofly Pie

I first tried this pie as a mini version. I needed to give one to a friend but wanted to test it for myself.

For a 7-inch pie pan, I just halve the filling ingredients. I usually still use a whole egg—it doesn’t throw things off much.

Bake for about 25 minutes total, with the same temperature drop after the first few minutes.

Honestly, it’s perfect for smaller gatherings or when you want to make two different pies for one dinner.

Your Shoofly Pie Questions Answered

What exactly is Shoofly Pie?
It’s a Pennsylvania Dutch pie with molasses filling and a crumb topping. Old-timers say the name came from shooing flies away while it cooled on the windowsill.

Why is it called a “dry bottom” pie?
There are two classic styles. Dry-bottom bakes up more cake-like throughout, while wet-bottom has a gooier layer near the crust. This recipe leans toward the dry-bottom, making it easier to slice and serve neatly.

This pie has become one of my sleeper hits with friends and family. It’s not flashy, but there’s something honest and homey about it.

If you bake it, let me know how you serve it—I’m always looking for new ideas to make old recipes even more special.

Try other Pie recipes:

• Pecan Pie Bars
• Apple Pie Cupcakes
• Mud Pie