Back to My Recipes PageCrust
Crumbs
Filling
Heat oven to 400 degrees.
Crust: Combine flour and salt in medium bowl. Cut in 1/3 c. Butter Flavor Crisco using pastry blender (or 2 knives) until flour blends into fine crumbs. Cut in remaining 1/3 c. Crisco until coarse crumbs form.
Stir in egg.
Sprinkle with water, one tbsp.. at a time. Toss lightly with fork until dough forms a ball. Press between hands to form two 5-6 in. "pancakes".
Flour rolling surface and rolling pin lightly. Roll one "pancake" Into circle. Trim 1 in. larger than upside-down 9-inch pie plate. Fold into quarters. Unfold and press into pie plate. Flute. repeat for second pie shell.
Crumbs: Combine flour, sugar and baking soda in large bowl. Cut in butter with pastry blender (or 2 knives) until crumbs form. Set aside.
Filling: Combine molasses, water, egg and baking soda in large bowl.
Beat at low speed of electric mixer until blended. Add half the crumb mixture to filling. Beat at low speed just until blended. Pour into unbaked pie shells, filling a little over half full (you may not use all the filling). Sprinkle remaining crumbs over both pies.
Bake at 400 degrees for 10 min. Reduce oven to 375'F. Bake 35 to 40 minutes or until knife inserted in center comes out clean. Cool 10 minutes on cooling rack. Place each pie inside separate plastic bag. Fasten open end with twistie. Cool completely on counter. Makes two 9-inch pies.
Combine flour and brown sugar. Cut shortening into flour mix until crumbly. Reserve 1/2 c. crumbs.
Dissolve baking soda in hot (but not boiling) water. In a small bowl, combine molasses, egg, and baking soda water and beat well. Pour into unbaked pie shell. Sprinkle with reserved crumbs. Bake at 375 degrees for 35 minutes.
Crumbs:
Liquid:
Mix the first ingredients to form crumbs, reserve 3/4 c. crumbs for the topping. In another bowl, mix molasses, eggs, baking soda, hot water and the remaining crumbs. Pour the molasses mix into a 10 inch unbaked pie shell. Sprinkle top with the reserved crumbs. Bake at 375 degrees for 40 minutes.
Dissolve baking soda in boiling water and combine with molasses and pour into pie shell.
Crumbs:
Combine dry ingredients with shortening. Use hands to make into crumbs. Put over top of liquid. Bake pie at 400 degrees until crust starts to brown, reduce heat to 325 degrees and bake until firm. Sorry, there were no baking times on this recipe, you just have to watch the pie closely.
Crumbs:
Mix together to form crumbs.
Liquid:
Mix together well the liquid ingredients and pour into unbaked pie shell. Sprinkle crumbs on top. Bake in preheated 450 degree oven for 15 minutes. Turn heat down to 350 degrees for an additional 20 minutes.
Mix together water, molasses and baking soda. Set aside. Mix together all dry ingredients and cut shortening into the dry mix until it makes fine crumbs. In an unbaked pie shell (I guess 9") pour 1/3 of the liquid, then 1/3 of the dry, 1/3 of the liquid, 1/3 of the dry and then the last of the liquid, and only a portion of the last of the dry. I then poke my fingers in the pie quite a few times so that it won't be too crumby. Lastly I place the remaining crumbs on top. I bake at 425 degrees for 25 minutes, then turn down to 375 degrees for an additional 45 minutes.
Here's a recipe for Shoo Fly Cookies from Debi. They sure look good and she says they're a big hit with her family.
Crust
Mix. Press approx. 1 Tbl into muffin cup to form crust. Make sure sides come to top of pan and bottom isn't too thin. Makes 48 mini crusts.
Syrup
Combine. Fill each crust almost to top.
Crumbs
Combine with pastry blender. Place 1 tsp. crumbs on top of each pie. Bake 20 minutes at 375 F. Allow to cool in pan for a few minutes before removing to wire rack to cool.
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