2009 Shoo-Fly Cake/Pie Contest Winning Recipes
    1st Place
    Belinda Myers
    York County
    B’s Shoo-Fly Pie

    2 cups flour
    1 teaspoon salt
    ¾ cup Butter-flavored Crisco
    6 to 8 tablespoons ice water
    1 cup flour
    1/3 cup brown sugar
    1/3 cup sugar
    1 tablespoon shortening
    Wet Ingredients:
    1 egg beaten
    ¾ cup Golden Barrel Table Syrup
    ¼ cup Golden Barrel Lite Corn Syrup
    ½ teaspoon cinnamon
    1 teaspoon vanilla
    ¾ cup hot water
    ¼ cup boiling water
    1 teaspoon baking soda
    To Prepare Crust:
    In large bowl cut shortening into flour and salt.  Gradually add ice water till moistened.
    Divide in half.  Roll out each half to fit a 9-inch pie pan.  Crimp edge set aside.
    (Freeze one for later use.)
    To make Crumbs:
    In medium bowl blend flour, brown sugar and sugar with shortening to form fine crumbs.
    Reserve 1 cup for top.
    In large mixing bowl beat egg.  Add syrups, cinnamon, vanilla and hot water.  Dissolve
    baking soda in boiling water.  Add to wet ingredients.  Add crumbs. Pour into prepared
    shell.  Sprinkle reserve crumbs on top.  Bake in a 375 degrees oven for 40 to 45 min.
    and set center.

     2nd Place
    Dianne Deihl
    Juniata County
    Wet Bottom Shoo-Fly Pie
    1 cup flour
    2/3 cup brown sugar
    1 ½ tablespoons oil
    ½ cup of above mixture for top of pie
    ¼ cup Golden Barrel Supreme Baking Molasses
    ¾ cup King Syrup
    1 egg slightly beaten
    ½ cup hot water
    1 teaspoon baking soda
    ¼ cup hot water
    Pour mixture into pie crust and sprinkle crumbs on top.  Bake at 375 degrees for 35
    Pie Crust:
    2 tablespoons unsalted butter
    3 tablespoons plus 1 teaspoon Canola Oil
    1 ½ cups all-purpose flour
    1 tablespoon sugar
    ½ teaspoon salt
    3 to 6 tablespoons ice water
    In a small saucepan, melt the butter over moderate heat until it turns golden brown
    and emits a nutty aroma.  Remove from heat, stir in canola oil, and let cool.
    In a large bowl, whisk together the flour, sugar, and salt until well combined.  When
    the butter mixture is cool, use a fork to slowly stir it into the flour mixture, until the
    mixture resembles coarse meal.  Stir in the ice water, starting with 3 tablespoons and
    adding more if necessary, a teaspoon at a time, or until the dough holds together in a ball.

    3rd Place
    Steven J. Berkoski
    Lancaster County
    Wet Bottom Shoo-Fly Pie
    Pie Crust:
    3 cups flour
    1 teaspoon salt
    1 egg
    2 teaspoons vinegar
    6 tablespoons cold water
    1 ½ cups shortening
    Mix flour, shortening, and salt until crumbly.  Add the beaten egg to the water and vinegar
    and mix with the flour mixture.  Work dough with your hands to form a disk.  Roll onto flour
    covered pastry board. It makes two 9” pie crusts.
    1 ½ cups flour
    1 cup Golden Barrel Baking Molasses
    1 cup boiling water
    2/3 cup brown sugar
    1 teaspoon baking soda
    ¼ teaspoon salt
    1 tablespoon shortening
    Line a 9” pan with the pastry.  Set aside.  Combine the Golden Barrel Molasses and the water
    and baking soda.  Sift together the flour and sugar.  Add the shortening to the flour mixture.
    Work with your hands to form crumbs.  Reserve ¾ cup of crumbs for the top of the pie.
    Combine the wet mixture with the dry mixture.  Pour into unbaked pie shell.  Top with the
    remaining crumbs.  Bake at 375 degrees for 40 to 45 minutes.

     4th Place
    Betty M. Hartman
    Lehigh County
    Pie Crust:
    2 ½ cups flour
    1 teaspoon salt
    1 cup Crisco
    ¼ cup butter
    3-4 tablespoons cold water
    For Shoo-Fly Pie --- Line 9” pie pan with dough.  Cover with aluminum foil and bake for 10
    minutes at 350 degrees.  Remove from oven and brush crust with 1-2 beaten egg yolks.
    Return to oven and bake an additional 5 minutes.  Let cool before adding Shoo-Fly ingredients.
    1/2 cup packed dark brown sugar
    ½ cup molasses (1 tablespoon Golden Barrel Baking Molasses – fill the balance of the ½ cup
    with Golden Barrel Table Syrup)
    1 egg beaten
    ½ teaspoon baking soda
    1 cup boiling water
    Mix brown sugar, baking soda, egg, and molasses and stir in boiling hot water.
    1 ½ cups all purpose flour
    ¾ cup packed light brown sugar
    ¾ teaspoon baking soda
    dash of salt
    6 tablespoons cold butter
    Combine all ingredients until crumbly.
    Pour syrup into piecrust and sprinkle crumbs over it.  Bake at 350 degrees for approximately
    45-55 minutes or until set.

    5th Place
    Catharine Ache
    Northampton County
    Golden Barrel Wet Bottom Shoo-Fly Pie
    4 cups unbleached all-purpose flour
    1 tablespoon granulated sugar
    1 ½ cups vegetable shortening
    1 ½ teaspoons salt
    ½ cup cold water
    1 tablespoon vinegar
    1 egg beaten
    Mix flour, sugar and salt in bowl.  Add shortening and mix on lowest speed of electric mixer
    until the mixture is the size of peas.  In separate bowl combine the water, vinegar and beaten
    egg.  Combine the wet mixture with the dry mixture just until a soft ball forms.  Divide dough
    into two parts.  Roll one part of the dough and fit into a 10” x 2” deep pie pan.  Flute edges.
    Repeat procedure with the rest of the dough.
    Crumb ingredients:
    2 cups of unbleached all-purpose flour
    1 cup granulated sugar
    ½ cup vegetable shortening
    ¾ teaspoon salt
    1/8 teaspoon of cinnamon
    1/8 teaspoon of freshly ground nutmeg
    Liquid ingredients:
    1 cup of Golden Barrel Supreme Baking Molasses
    1 cup water
    1 large egg, beaten
    1 teaspoon baking soda
    Blend the crumb ingredients and set aside.  Mix the liquid ingredients together.  Stir one-half
    of the crumbs into the liquid.  Pour into one of the prepared baking pans.  Evenly sprinkle the
    remaining crumbs on the top of the pie.  Bake in a 350 degree pre-heated oven for 55 to 60 minutes.