Shoofly Pie
Makes 1 (9-inch) pie
  • 1¾ cups (219 grams) all-purpose flour
  • 5 tablespoons (70 grams) cold unsalted butter
  • 3 tablespoons (42 grams) cold all-vegetable shortening
  • 2 tablespoons (28 grams) firmly packed dark brown sugar
  • ½ tablespoon (6.5 grams) vanilla extract
  • ¼ teaspoon kosher salt
  • ¼ cup (60 grams) ice water
  • Orange Molasses Filling (recipe follows)
  • Crumb Topping (recipe follows)
  1. In the work bowl of a food processor, combine flour, butter, shortening, brown sugar, vanilla, and salt; pulse until mixture is crumbly. With processor running, add ¼ cup (60 grams) ice water in a slow, steady stream just until dough comes together. Turn out dough, and shape into a disk. Wrap in plastic wrap, and refrigerate for at least 30 minutes.
  2. Preheat oven to 400°F (200°C).
  3. On a lightly floured surface, roll dough into a 10-inch circle. Transfer to a 9-inch pie plate, pressing into bottom and up sides. Fold edges under, and crimp as desired. Pour Orange Molasses Filling into prepared crust. Gently sprinkle Crumb Topping over filling.
  4. Bake for 15 minutes. Reduce oven temperature to 375°F (190°C), and bake until topping is golden brown and filling is set, 30 to 40 minutes more, covering with foil during last 10 minutes of baking to prevent excess browning. Let cool completely on a wire rack.
Recipe by Bake from Scratch at