Shoo-Fly Pie

Categories: Pie-cobbler-cheesecake- tarts

Ingredients

• 1 unbaked pie crust
• 1 1/2 cups all-purpose flour
• 1/2 cup packed brown sugar
• 1/2 cup lard or vegetable shortening
• 1/2 cup unsulfured molasses (not blackstrap)
• 1 tsp. baking soda
• 1/2 cup boiling water

Directions

1. Heat oven to 350 degrees. Line a deep 9-inch pie plate with pie crust.
2. In a mixing bowl, combine the flour and sugar with a fork. With a pastry blender, two knives, or your fingers, very lightly and quickly cut the lard into the flour mixture to form crumbs about the size of peas.
3. Pour the molasses into a separate bowl. In a 2-cup glass measure, dissolve the baking soda in the boiling water, then immediately pour it into the molasses. Stir until smooth.
4. Combine the crumb mixture with the molasses mixture, then pour the filling into prepared pie plate. Bake 40 minutes or until filling is set in the center.

5. Note: As written, this recipe makes a dry-bottom pie. For a wet-bottom pie, decrease the

6. flour to 1 cup, increase the boiling water to 3/4 cup and decrease the baking soda to 1/2 tsp. Do not add the crumb mixture to the molasses mixture. Pour the molasses mixture into the pie crust, then sprinkle crumb mixture evenly over it.

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