Lancaster County Shoofly Pie
2 (8-inch) pies.
- 2 - cups all-purpose flour, sifted
- 1 - teaspoon salt
- 2 - Tablespoons sugar
- 10 - Tablespoons butter
- 2 - egg yolk
- 2 - Tablespoons ice water
- 1-1/2 - cups boiling water
- 1 - teaspoon baking soda
- 1 - cup molasses
- 4 - cups all-purpose flour, sifted
- 2 - cups brown sugar
- 1 - cup shortening
- 1/4 - teaspoon salt
Into a large mixing bowl, sift together
the flour, salt and sugar. ut in the butter.
the egg yolk and add the water.
Form dough into a two balls, wrap in
plastic wrap, and chill for 30 minutes. On a floured board, roll out and form into an 8-inch pie shell.
Repeat for second shell. Cover with plastic wrap, place in
refrigerator, and chill 30 minutes before filling.
Preheat oven to 350° F.
In a large mixing bowl, pour boiling water over baking soda and
stir in the molasses. Pour filling into pie shells, only half
In a mixing bowl, combine the flour, brown sugar,
shortening and salt. Thickly sprinkle over the pie tops.
Bake for 30
to 40 minutes or until golden brown.