→ Mount Wolf woman’s shoofly pie best in Pennsylvania with recipe – York Dispatch
Beating out 31 other competitors, York County resident Bonnie Billet won the blue ribbon for best pie at the 99th annual Pennsylvania Farm Show. Congratulations Bonnie!
Grandma’s Shoofly Pie
- 1 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/2 cup shortening
- 3 to 4 tablespoons of cold water
In medium bowl, mix flour and salt. Cut in shortening using pastry blender, until mixture forms pea-sized chucks. Sprinkle with water, one tablespoon at a time. Toss lightly with fork until dough forms ball. Wrap in plastic wrap and place in refrigerator for 30 minutes. Roll out onto a lightly floured surface into a circle and invert into a pie pan.
- 1 (9-inch) unbaked pastry shell (see directions above)
- 1 egg yolk, slightly beaten
- 1/2 cup packed brown sugar
- 1/2 cup Golden Barrel molasses
- 1 egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1 cup boiling water
- 1 1/2 cups all-purpose flour
- 3/4 cup packed brown sugar
- 3/4 teaspoon baking soda
- 6 tablespoons cold butter
Line pastry with heavy-duty foil. Bake at 350 degrees for 10 minutes. Remove foil, brush crust with egg yolk. Bake 5 minutes longer, cool on a wire rack.
Make the filling in a small bowl. Combine the brown sugar, molasses, egg, flour and baking soda. Gradually add boiling water. Cool to room temperature and pour into crust.
Make the topping in a large bowl. Combine the flour, brown sugar and baking soda. Cut in butter until crumbly. Sprinkle over filling.
Bake at 350 degrees for 45 to 50 minutes or until golden brown and filling is set. Cool on a wire rack.
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→ Lehigh Valley Heritage Museum digging into shoofly pie folklore - lehighvalleylive.com.
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