Lehigh 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 - cup molasses
- 2 - teaspoon baking soda
- 1 - cup boiling water
- 2/3 - crumb mixture
- 4 - cups all-purpose flour, sifted
- 2 - cups sugar
- 1/2 - cup butter
- 1/4 - teaspoon salt
Into a large mixing bowl, sift together the flour, salt and
sugar. Cut in the butter. Mix lightly.
Stir in 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 375° F.
In a large mixing bowl, dissolve baking soda into molasses, stir
until it foams, and add the boiling water.
In a mixing bowl, combine
the flour, sugar, butter, and salt. Reserve one-third of the crumb
Add the two-thirds to the molasses mixture and blend. Pour into
the pie shells.
Sprinkle the reserved crumb mixture across the pie
tops. Bake for 30 minutes or until golden brown.