Traditional Amish Shoofly Pie With Buttery Crumb Topping

Name: Traditional Amish Shoofly Pie with Buttery Crumb Topping
Prep time: 30 min
Cook time: 50 min
Total time: 3 h 50 min
Yield: 8 servings; one 9-inch pie
Cuisine: International
Ingredients: 1 1/4 cups (156 g) all-purpose flour; 1/4 teaspoon fine salt; 1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes; 4 tablespoons (60 ml) ice water, plus up to 1 tablespoon (15 ml) more if needed; 1 cup (125 g) all-purpose flour; 3/4 cup (150 g) packed light brown sugar; 1/4 teaspoon fine salt; 4 tablespoons (57 g) unsalted butter, cold and cut into small cubes; 3/4 cup (180 ml; approximately 255 g) unsulphured molasses, preferably original or mild rather than blackstrap; 1/2 teaspoon baking soda; 3/4 cup (180 ml) freshly boiling water; 1 large egg, lightly beaten

Imperial October 11, 2026October 11, 2026

Quick Recipe Version (TL;DR)

Traditional Amish Shoofly Pie with Molasses Crumb Topping is a Pennsylvania Dutch favorite with a flaky crust, a rich, soft molasses filling, and buttery brown sugar crumbs. This wet-bottom version has a gooey, custard-like layer beneath its tender, cake-like top.

Yield: 8 servings; one 9-inch pie
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 3 hours 50 minutes, including 30 minutes of chilling and 2 hours of cooling

Quick Ingredients

Crust: 1 1/4 cups (156 g) all-purpose flour, 1/4 teaspoon fine salt, 1/2 cup (113 g) cold unsalted butter, and 4 tablespoons (60 ml) ice water, plus up to 1 tablespoon (15 ml) more if needed
Crumbs: 1 cup (125 g) all-purpose flour, 3/4 cup (150 g) packed light brown sugar, 1/4 teaspoon fine salt, and 4 tablespoons (57 g) cold unsalted butter
Filling: 3/4 cup (180 ml; approximately 255 g) unsulphured molasses, 3/4 cup (180 ml) boiling water, 1/2 teaspoon baking soda, and 1 large egg

Do This

1. Make the pie dough and refrigerate it for 30 minutes.
2. Rub together the crumb ingredients; reserve half for the topping.
3. Whisk the molasses, baking soda, and boiling water together. Cool to 110°F (43°C) or below, then whisk in the beaten egg.
4. Heat the oven to 400°F (200°C). Roll the dough into a 12-inch circle and fit it into a 9-inch pie plate.
5. Stir half the crumbs into the filling, pour into the unbaked crust, and scatter the remaining crumbs over the top.
6. Bake for 15 minutes, then reduce the oven to 350°F (175°C) and bake for 35 minutes more.
7. Cool on a rack for 2 hours before slicing; refrigerate once cooled.

Why You’ll Love This Recipe

Deep, old-fashioned flavor: Molasses brings warm, bittersweet caramel notes that balance the sweet brown sugar topping.
Three lovely textures: Flaky pastry, a soft molasses bottom, and a tender, crumb-topped upper layer make every bite interesting.
Simple pantry ingredients: No specialty equipment or hard-to-find ingredients are needed.
A welcoming make-ahead dessert: The filling settles as the pie cools, making it especially convenient to bake ahead.

Grocery List

Produce: None required.
Dairy: 3/4 cup (170 g) unsalted butter; 1 large egg from the refrigerated egg section.
Pantry: All-purpose flour, light brown sugar, unsulphured molasses, baking soda, and fine salt.

Full Ingredients

For the Flaky Pie Crust

1 1/4 cups (156 g) all-purpose flour
1/4 teaspoon fine salt
1/2 cup (113 g) unsalted butter, cold and cut into 1/2-inch cubes
4 tablespoons (60 ml) ice water, plus up to 1 tablespoon (15 ml) more if needed

For the Brown Sugar Crumbs

1 cup (125 g) all-purpose flour
3/4 cup (150 g) packed light brown sugar
1/4 teaspoon fine salt
4 tablespoons (57 g) unsalted butter, cold and cut into small cubes

For the Molasses Filling

3/4 cup (180 ml; approximately 255 g) unsulphured molasses, preferably original or mild rather than blackstrap
1/2 teaspoon baking soda
3/4 cup (180 ml) freshly boiling water
1 large egg, lightly beaten

Traditional Amish Shoofly Pie With Buttery Crumb Topping – Closeup

Step-by-Step Instructions

Step 1: Make and chill the pie dough

Whisk the flour and salt together in a medium bowl. Add the cold butter and work it into the flour with a pastry cutter or your fingertips until the mixture contains pea-sized butter pieces alongside smaller crumbs. Those visible pieces of butter help create a flaky crust.

Drizzle in 4 tablespoons (60 ml) ice water and toss gently with a fork. Squeeze a small handful: if it holds together, the dough is ready. If it falls apart, add more ice water 1 teaspoon (5 ml) at a time, using no more than 1 additional tablespoon (15 ml). Gather the dough into a disk without kneading, wrap it, and refrigerate for 30 minutes. Make the crumbs and filling while it chills.

Step 2: Prepare the buttery brown sugar crumbs

In another bowl, combine the flour, brown sugar, and salt, breaking up any firm sugar lumps. Add the cold butter and rub it into the dry ingredients until the mixture resembles coarse sand with a few small, irregular clumps.

Divide the mixture equally between two bowls. One half will be stirred into the molasses filling; the other half will become the crumb topping. Refrigerate both portions until needed.

Step 3: Mix the molasses filling

Place the molasses and baking soda in a large heatproof bowl with plenty of room for foaming. Slowly whisk in the boiling water. The mixture may bubble as the baking soda reacts with the molasses.

Let it cool for approximately 10 minutes, until it reaches 110°F (43°C) or below. Whisk in the lightly beaten egg until completely blended. Do not add the egg while the mixture is piping hot, or it may scramble.

Step 4: Roll the crust and prepare the oven

Set an oven rack in the lower third of the oven, place a heavy rimmed baking sheet on it, and preheat to 400°F (200°C). The hot sheet helps the bottom crust bake more effectively beneath the moist filling.

On a lightly floured surface, roll the chilled dough into a 12-inch circle, approximately 1/8 inch thick. Transfer it to a 9-inch pie plate, easing it into the corners without stretching. Trim the overhang to 1/2 inch, fold it underneath, and crimp the edge. Leave the crust unbaked and do not prick the bottom.

Step 5: Assemble the pie

Stir one half of the crumb mixture into the molasses filling just until evenly distributed. Pour the filling into the prepared crust. It will look fairly thin; that is normal for wet-bottom shoofly pie.

Scatter the reserved crumbs evenly over the surface, reaching close to the edges. Do not press them down or stir them into the filling. Keeping this layer loose creates the characteristic crumb-topped finish.

Step 6: Bake until golden and softly set

Carefully place the pie on the hot baking sheet. Bake at 400°F (200°C) for 15 minutes. Without removing the pie, reduce the oven temperature to 350°F (175°C) and bake for another 35 minutes, for a total baking time of 50 minutes.

The crust should be golden, the crumbs lightly browned, and the upper layer set. The center may have a slight, gentle wobble, but it should not ripple like liquid when the plate is nudged. If it still appears liquid, bake for 5 more minutes and check again. Cover the crust rim loosely with foil if it is browning too quickly.

Step 7: Cool before slicing

Transfer the pie to a wire rack and cool for 2 hours. This resting time allows the soft molasses layer to settle so the slices hold together better. Refrigerate once cooled, and do not leave the egg-containing pie at room temperature for more than 2 hours.

Slice into 8 wedges with a sharp knife, wiping the blade between cuts. The bottom layer should remain moist and gooey, while the upper layer is tender and cake-like. Serve plain to enjoy the molasses flavor, or add one of the optional accompaniments below.

Pro Tips

Choose the right molasses: Original or mild unsulphured molasses gives a balanced flavor. Blackstrap is considerably more bitter and is not a direct flavor substitute.
Keep the butter cold: If the dough becomes soft or greasy while you work, refrigerate it until firm before continuing.
Measure flour lightly: Spoon flour into measuring cups and level it off, or use the gram measurements. Excess flour can make both the crust and filling heavy.
Do not expect a dry center: A skewer pushed through the wet-bottom layer will come out sticky. Judge doneness by the set upper layer and the absence of liquid movement.
Use a standard pie plate: This recipe is sized for a standard 9-inch plate, not a deep-dish plate.

Variations

Warmly spiced crumbs: Add 1/2 teaspoon ground cinnamon and 1/8 teaspoon ground nutmeg to the crumb mixture before dividing it.
Shortcut crust: Replace the homemade crust ingredients with one refrigerated or homemade 9-inch unbaked pie shell. Follow the same filling and baking instructions.
A creamy accompaniment: Serve each slice with 2 tablespoons lightly sweetened whipped cream or 1/4 cup vanilla ice cream. These additions are not included in the nutrition estimate.

Storage & Make-Ahead

Refrigerate: Cover the cooled pie and refrigerate for up to 4 days. For a less-chilled serving, let individual slices stand at room temperature for 20 minutes. To warm a slice, place it in a 300°F (150°C) oven for 12 minutes.

Freeze: Wrap the cooled pie or individual slices tightly, then place in a freezer-safe container. Freeze for up to 2 months and thaw overnight in the refrigerator. The crumb topping may soften slightly after thawing.

Prepare ahead: Make the dough and crumb mixture up to 2 days in advance and refrigerate separately in covered containers. Mix the molasses filling shortly before assembling and baking. The finished pie can also be baked the day before serving and refrigerated after cooling.

Nutrition (per serving)

Estimated for one of 8 slices, using the homemade butter crust and no optional accompaniments.