How to Bake a Wet Bottom Shoo Fly Pie
Preheat the oven to 400ºF/200ºC., Combine the flour and salt in a medium bowl., Cut in the remaining 1/3 cup of Crisco., Stir in the egg. , Sprinkle with water, one tablespoon at a time., Flour a rolling surface and rolling pin lightly., Fold into...
Step-by-Step Guide
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Step 1: Preheat the oven to 400ºF/200ºC.
Cut in 1/3 cup butter flavor Crisco using a pastry blender (or 2 knives).
Mix until the flour blends into fine crumbs. , Mix until coarse crumbs form. ,, Toss lightly with a fork until the dough forms a ball.
Press between your hands to form two 5–6 inch (12.7–15.2 cm) "pancakes". , Roll one "pancake" into a circle.
Trim the pastry to 1 inch (2.5 cm) larger than an upside-down 9-inch pie plate. , Unfold and press into the pie plate.
Flute.
Repeat for the second pie shell. , Cut in the butter with a pastry blender (or 2 knives). , Set aside. , Beat at low speed (electric mixer) until blended. , Beat at a low speed just until blended. , Fill a little over half full (don't worry, you may find it doesn't use all the filling). ,, Reduce the oven to 375ºF/190ºC.
Bake 35 to 40 minutes or until a knife inserted in center comes out clean. , Cool for 10 minutes on a wire cooling rack. , Fasten open end with a twistie.
Leave to cool completely on counter. , Serve with cream, ice cream or custard. , -
Step 2: Combine the flour and salt in a medium bowl.
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Step 3: Cut in the remaining 1/3 cup of Crisco.
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Step 4: Stir in the egg.
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Step 5: Sprinkle with water
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Step 6: one tablespoon at a time.
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Step 7: Flour a rolling surface and rolling pin lightly.
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Step 8: Fold into quarters.
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Step 9: Combine the flour
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Step 10: sugar and baking soda in large bowl.
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Step 11: Mix until crumbs form.
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Step 12: Combine the molasses
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Step 13: egg and baking soda in a large bowl.
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Step 14: Add half the crumb mixture to the filling.
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Step 15: Pour into unbaked pie shells.
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Step 16: Sprinkle remaining crumbs over both pies.
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Step 17: Bake at 400ºF/200ºC for 10 minutes.
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Step 18: Remove from the oven.
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Step 19: Place each pie inside separate plastic bag.
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Step 20: Serve.
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Step 21: Finished.
Detailed Guide
Cut in 1/3 cup butter flavor Crisco using a pastry blender (or 2 knives).
Mix until the flour blends into fine crumbs. , Mix until coarse crumbs form. ,, Toss lightly with a fork until the dough forms a ball.
Press between your hands to form two 5–6 inch (12.7–15.2 cm) "pancakes". , Roll one "pancake" into a circle.
Trim the pastry to 1 inch (2.5 cm) larger than an upside-down 9-inch pie plate. , Unfold and press into the pie plate.
Flute.
Repeat for the second pie shell. , Cut in the butter with a pastry blender (or 2 knives). , Set aside. , Beat at low speed (electric mixer) until blended. , Beat at a low speed just until blended. , Fill a little over half full (don't worry, you may find it doesn't use all the filling). ,, Reduce the oven to 375ºF/190ºC.
Bake 35 to 40 minutes or until a knife inserted in center comes out clean. , Cool for 10 minutes on a wire cooling rack. , Fasten open end with a twistie.
Leave to cool completely on counter. , Serve with cream, ice cream or custard. ,
About the Author
Judy Webb
Committed to making organization accessible and understandable for everyone.
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