Dry-Bottom Shoofly Pie

Mikekey *


There are two kinds of shoofly pie made in Amish country-wet-bottomed and dry-bottomed. Serve this as is or with a scoop of ice cream.


★★★★★ 2 votes

25 Min
40 Min


  • 1 c
    all purpose flour
  • 3/4 c
    brown sugar, firmly packed
  • 1 Tbsp
  • 1 c
    dark molasses
  • 1
    egg, beaten
  • 3/4 c
    hot water (not boiling)
  • 1 tsp
    baking soda
  • 1
    9-inch piecrust, unbaked

How to Make Dry-Bottom Shoofly Pie


  1. Preheat oven to 400F.
  2. mix flour, brown sugar and shortening with a pastry knife until crumbly. Reserve 2/3 cup for topping. Spoon rest into the unbaked piecrust.
  3. Mix baking soda in hot water. Add egg and molasses and stir well. Pour over crumbs in piecrust. Sprinkle reserved crumbs on top.
  4. Bake at 400F. for 10 minutes. Reduce heat to 350F and bake another 30 minutes, or until knife inserted in center comes out clean. Let cool on wire rack before slicing.

Printable Recipe Card

About Dry-Bottom Shoofly Pie

Course/Dish: Pies
Main Ingredient: Sugar
Regional Style: Dutch
Hashtag: #amish

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