Shoo-Fly Pie

Name: Shoo-Fly Pie
Prep time: 2 h 15 min
Cook time: 2 h 15 min
Total time: 2 h 15 min
Yield: 10
Cuisine: Southern
Ingredients: 1 teaspoons baking soda; 113 grams dark brown sugar; 156 grams all-purpose flour; 170 grams all-purpose flour; 4 Tbsps ice water, in spritz bottle; 0 teaspoons kosher salt; 907 grams Approximately dried beans, blind baking; 227 grams molasses, by weight; 1 teaspoons table salt; 2 Tbsps cold, unsalted butter; 85 grams unsalted butter, chilled; 1 teaspoon vanilla extract; 177 milliliters boiling water; 1 whole egg, beaten; 28 grams lard, chilled

Shoo-Fly Pie is a dessert that serves 10. One portion of this dish contains approximately 6g of protein, 10g of fat, and a total of 349 calories. This recipe covers 12% of your daily requirements of vitamins and minerals. A mixture of ice water, egg, flour, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a good option if you're following a lacto ovo vegetarian diet. It is a very affordable recipe for fans of Southern food. From preparation to the plate, this recipe takes roughly 2 hours and 15 minutes.

Instructions

In the bowl of a food processor, combine flour and salt by pulsing 3 to 4 times.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Add butter and pulse 5 to 6 times until texture looks mealy.

Ingredients you will need

Butter

Add lard and pulse another 3 to 4 times.

Ingredients you will need

Lard

Remove lid of food processor and spritz surface of mixture thoroughly with water. Replace lid and pulse 5 times.

Ingredients you will need

Water

Equipment you will use

Food Processor

Add more water and pulse again until mixture holds together when squeezed.

Ingredients you will need

Water

Place mixture in large resealable bag, squeeze together until it forms a ball, and then press into a rounded disk and refrigerate for 30 minutes.

Preheat oven to 425 degrees F.

Equipment you will use

Oven

Place 2 (9-inch) metal pie pans in the refrigerator to chill.

Remove dough from refrigerator and roll out in the bag until it reaches the edges of the bag and is 10 to 11-inches round.

Ingredients you will need

Dough

Roll

Cut along 2 sides of the plastic bag, open bag to expose dough on 1 side and turn a 9-inch pie pan upside down on the exposed side. Invert the entire thing and gently pull the remaining side of the plastic bag off the dough. Press the dough into the edges around the pan and trim any excess dough. Press the edges of the dough over the lip of the pan.

Ingredients you will need

Dough

Equipment you will use

Ziploc Bags

Pie Form

Frying Pan

Place in refrigerator for 15 minutes.

Poke holes around sides and into the bottom of the dough.

Ingredients you will need

Dough

Place a large piece of parchment paper on top of dough and fill with dry beans. Press beans into edges of dough, set on a baking sheet, and bake in the oven for 10 minutes.

Ingredients you will need

Beans

Dough

Equipment you will use

Baking Paper

Baking Sheet

Oven

Remove parchment and beans and continue baking until light golden in color, approximately 7 minutes longer.

Ingredients you will need

Beans

Remove from oven and place on cooling rack. Allow to cool completely while preparing the filling.

Equipment you will use

Wire Rack

Oven

Decrease heat of oven to 350 degrees F.

Equipment you will use

Oven

Place the flour, brown sugar, butter and salt into the bowl of a food processor and process until it forms crumbs. Reserve 1/4 cup and set both aside.

Ingredients you will need

Brown Sugar

Butter

All Purpose Flour

Salt

Equipment you will use

Food Processor

Bowl

Place the baking soda in a medium mixing bowl and pour the boiling water over it.

Ingredients you will need

Baking Soda

Water

Equipment you will use

Mixing Bowl

Add the molasses, egg, and vanilla; whisk to combine.

Ingredients you will need

Molasses

Vanilla

Egg

Equipment you will use

Whisk

Add the larger amount of crumbs to the molasses mixture and whisk just to combine.

Ingredients you will need

Molasses

Equipment you will use

Whisk

Pour this mixture into the prepared crust.

Ingredients you will need

Crust

Sprinkle the remaining 1/4 cup of crumb mixture evenly over the top of the filling.

Place pie on the middle rack of the oven and bake for 40 to 45 minutes or until the filling puffs, begins to look dry and starts to crack slightly.

Equipment you will use

Oven

Remove from the oven, transfer to a rack, and cool completely before cutting.

Equipment you will use

Oven

Equipment

Ingredients

Servings:

1teaspoons

baking soda 113grams

dark brown sugar 156grams

all-purpose flour 170grams

all-purpose flour 4Tbsps

ice water, in spritz bottle 0teaspoons

kosher salt 907grams

Approximately dried beans, blind baking 227grams

molasses, by weight 1teaspoons

table salt 2Tbsps

cold, unsalted butter 85grams

unsalted butter, chilled 1teaspoon

vanilla extract 177milliliters

boiling water 1

whole egg, beaten 28grams

lard, chilled

Recommended wine: Cream Sherry, Sparkling Wine, Port, Riesling, Moscato Dasti, Zinfandel

Cream Sherry, Sparkling Wine, and Port are great choices for Shoofly Pie. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.