Lancaster Co Shoofly Pie
Makes 2 (8-inch) pie shells.

I can not remember the first time I had Shoofly Pie.  It amazed me there are two version.  One is a dry version and the other is wet.  Instead, I’m going to name this one after a Pennsylvania county.

Lancaster County Shoofly Pie (This is the heart of Amish Country.)

Ingredients

• Pie Crust

  • 2 - cups flour

  • 3/4 - teaspoon salt

  • 1/2 - cup shortening

  • 5 - Tablespoons ice water

• Filling

  • 1-1/2 - cups boiling water

  • 1 - teaspoon baking soda

  • 1 - cup molasses

• Crumbs

  • 4 - cups sifted flour

  • 2 - cups brown sugar

  • 1 - cup shortening

  • 1/4 - teaspoon salt

Directions

Preheat oven to 350-degrees F.

Pie Crust

1. Into a bowl, sift the flour and salt.  The next step is to cut in the shortening.  With a fork, lightly mix and stir while adding water.  

2. Pour the water onto the dry, floury parts of the mixture.  With lightly floured hands, form into a ball.  Wrap in plastic wrap and chill before using.

3. Dust your board with flour and roll out dough.  Lift the rolling pin from the dough and roll in one direction.  Place your dough in two 8-inch pie pans.  Trim edges to make uniform.

Filling

1. In a bowl, add baking soda and pour in boiling water.  

2. Next, stir in the molasses.  Pour filling into pie shells, half-filling.

Crumbs

1. In a bowl, mix flour, sugar, shortening, and salt.  The texture should be crumbly.  Sprinkle thickly on top of the pies.

2. Place pies in oven and bake for 30-40 minutes or until nicely browned.