Plate with slice of shoofly pie with glaze and pistachios

Wholesome Shoofly Pie

A savory-but-sweet pie built for autumn!


  • 1 single pie crust , pre-baked (homemade pie crusts work great!

For the crumb topping

For the pie filling


  1. Preheat the over to 400 degrees. Stick a cookie sheet in the oven while it's heating up; you'll need it later!
  2. Combine the flour, sugar and butter in the same bowl. Combine them in a food processor or mix them around until they're just about blended. Don't mix too much! It should look chunky and imperfect.
  3. Put aside the crumbs for now.
  4. Mix the egg, molasses and baking soda in a mixing bowl. Whisk it until the liquid is a lighter color (there should also be bubbles).
  5. Add 1 cup of hot water to the "filling" bowl. Whisk it until everything is uniform.
  6. In the pie crust, sprinkle about half the crumb mix in the bottom. I find it helps to sprinkle it one handful at a time.
  7. Measure 13 ounces of the liquid from the filling bowl (almost two cups). If there's leftover liquid, that's fine.
  8. Pour the measured-out filling into the pie crust.
  9. Sprinkle the rest of the crumbs on top of the filling.
  10. Once the oven's hot enough, put the pie on the preheated cookie sheet in the oven. Be careful of spilling!
  11. Bake for 10 minutes at 400 degrees F, then reduce to 350 and bake for 30-35 minutes.
  12. Pull out the pie and let it set. It's VERY important to let the pie fully cool before cutting into it.

Recipe Notes

You can test to see if the pie has finished cooking by pressing it gently. It should feel firm and not "sink."
This pie is NOT very flexible with cooking time. Be careful not to let it burn!