Shoofly Pie Recipe

• 1/2 recipe Plain Pie Pastry or Vinegar Pie Crust (recipes follow)
• 1 cup all-purpose flour
• 1/2 cup light brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/3 cup cold unsalted butter
• 1/2 cup light molasses
• 1/2 cup dark corn syrup
• 1 cup boiling water
• 1 egg beaten
• 1 teaspoon baking soda
• 2 cups all-purpose flour
• 1 teaspoon salt
• 2/3 cup vegetable shortening
• 5 to 7 tablespoons cold milk
• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1 cup plus 1 tablespoon vegetable shortening
• 1 1/2 teaspoon distilled white vinegar
• 1 egg, lightly beaten
• 4 to 6 tablespoons ice water

1. Preheat the oven to 325u0b0F. Line a 9-inch pie plate with one rolled out crust.
2. To make the crumb topping, combine the flour, sugar, cinnamon, nutmeg, and butter and mix with a pastry blender or food processor until thoroughly combined and the mixture resembles fine crumbs.
3. To make the liquid bottom layer, mix the molasses and corn syrup, pour in the boiling water, and stir until evenly combined. Add the egg and baking soda and mix well.
4. Pour the liquid bottom layer into the crust, then sprinkle the crumb mixture over the top.
5. Bake for about 40 minutes, until medium set and dark brown. The filling should wobble very slightly in the center when the pan is jiggled, but a knife inserted in the center should come out clean. Cool on a wire rack for 1 to 2 hours before slicing. Serve warm or chilled, topped with a dollop of whipped cream or a drizzle of chocolate sauce if you like.
6. Sift the flour and salt into a bowl. Cut the shortening with a pastry blender until it is the size of small peas. Sprinkle 1 tablespoon of the milk over part of the flour mixture. Gently toss with a fork and push to one side of the bowl. Sprinkle another tablespoon over another dry part, toss with a fork and push to another side of the bowl. Repeat with the remaining milk until all of the flour is moistened.
7. Press the dough together to form 2 equal balls, then flatten into disks. Roll out the crusts right away. or wrap the dough tightly, smoothing out any little wrinkles or air pockets, and refrigerate for up to two weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch. Use a light touch and handle the dough as little as possible.
8. To prebake an empty crust, preheat the oven to 400u0b0F. Press one rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weigh the crust down with dry beans or pie weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after about 10 to 20 minutes, when you first see a golden hue to the crust.
9. Sift the flour and salt into a bowl. Cut in the shortening with a pastry blender until it is the size of small peas. Add the vinegar, egg, and just enough ice water to moisten the dry ingredients.
10. Form the dough into two equal balls, then flatten into disks. Roll out the crusts right right away, or wrap the dough tightly and refrigerate for up to 2 weeks. On a lightly floured surface, roll out each ball to a thickness of 1/8 inch.
11. To prebake an empty crust, preheat the oven to 400u0b0F. Press one rolled-out crust into a 9- or 10-inch pie plate. Line with parchment paper and weight the crust down with dry beans or weights to keep the crust from bubbling or shrinking. Bake for 10 minutes, until firm and lightly browned. To parbake the crust, remove it from the oven after 10 to 20 minutes, when you first see a golden hue to the crust.

flour, light brown sugar, ground cinnamon, ground nutmeg, cold unsalted butter, light molasses, corn syrup, boiling water, egg, baking soda, flour, salt, vegetable shortening, cold milk, flour, salt, vegetable shortening, white vinegar, egg, water

Taken from www.seriouseats.com/recipes/2009/07/shoofly-pie-recipe.html (may not work)