Wet Bottom Shoo-Fly Pie: A Taste of Pennsylvania Dutch Country
This classic Wet Bottom Shoo-Fly Pie features a gooey, molasses-rich bottom layer topped with sweet, crumbly goodness. It's a comforting and deeply flavorful pie that's surprisingly easy to make.
Servings 24 slices
Calories 252kcal
Equipment
- Large mixing bowl
- Fork or pastry blender
- Separate mixing bowl
- whisk
- measuring cups and spoons
- 9-inch pie plates
Ingredients
- For the Crumb Topping:
- 3 cups all-purpose flour
- 1 cup packed light or dark brown sugar
- 1/2 cup cold butter tallow, or lard, cut into small pieces
- 1/2 teaspoon baking soda
- For the Wet Bottom Filling:
- 1 1/2 cups unsulfured molasses
- 1 1/2 cups hot water
- 1 teaspoon baking soda
- 1/2 cup packed light or dark brown sugar
- 3 large eggs beaten
- 2 or 3 unbaked 9-inch pie shells
Instructions
- Preparing the Crumb Topping: In a large mixing bowl, combine the flour, 1 cup of brown sugar, and baking soda.
- Cut in the cold butter, tallow, or lard using a fork or pastry blender until the mixture resembles coarse crumbs.
- Measure out 3 cups of this crumb mixture and set it aside. This will be folded into the wet bottom filling.
- Keep the remaining crumb mixture aside for topping the pies.
- Make the Wet Bottom Filling: In a separate mixing bowl, whisk together the molasses, hot water, baking soda, and 1/2 cup of brown sugar until the sugar is mostly dissolved.
- Gradually whisk in the beaten eggs until well combined.
- Add the reserved 3 cups of crumb mixture to the wet ingredients and stir until just combined. Be careful not to overmix. The batter will be quite liquid.
- Assemble and Bake the Pies: Place the unbaked pie shells on a baking sheet for easier handling.
- Pour the wet bottom filling evenly into the pie shells. The amount will depend on the size of your shells; you should aim to fill them almost to the top.
- Sprinkle the remaining crumb topping evenly over the filling of each pie.
- Bake the Pies:Preheat your oven to 425°F (220°C).
- Bake the pies at 425°F (220°C) for 10 minutes. This initial high heat helps to set the crust.
- Reduce the oven temperature to 350°F (175°C) and continue baking for an additional 45 minutes, or until the filling is mostly set but still has a slight jiggle in the center. The crumb topping should be golden brown.
- If the crust starts to brown too quickly, you can loosely tent the edges with aluminum foil.
- Cool and Serve: Let the pies cool completely on a wire rack for at least 2-3 hours before slicing and serving. This allows the wet bottom to fully set.
- Enjoy your delicious Wet Bottom Shoo-Fly Pie! It's wonderful on its own or with a dollop of whipped cream or a scoop of vanilla ice cream.
Notes
Fat Options: Feel free to experiment with butter, traditional lard, or even tallow for slightly different flavor profiles in the crumb topping.
Brown Sugar: Light or dark brown sugar can be used in both the crumb and filling. Dark brown sugar will impart a richer, more intense molasses flavor.
Hot Water is Key: Using hot water helps to dissolve the baking soda and brown sugar in the filling.
Don't Overmix: When combining the crumbs with the wet filling, mix just until combined. Overmixing can develop the gluten in the flour, making the bottom layer tougher.
Wet Bottom Consistency: Don't be alarmed by the liquid consistency of the filling before baking. It will set as it bakes. The signature "wet bottom" will have a slightly gooey, custard-like texture.
Baking Time: Baking times may vary slightly depending on your oven and the depth of your pie shells. Keep an eye on the pies and adjust the baking time as needed.