1st Place
Belinda Myers
York County
B’s Shoo-Fly Pie
Crust:
2 cups flour
1 teaspoon salt
¾ cup Butter-flavored Crisco
6 to 8 tablespoons ice water
Filling:
Crumbs:
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
Mix:
1 cup flour
2/3 cup brown sugar
1 ½ tablespoons oil
Save:
½ cup of above mixture for top of pie
Add:
¼ cup Golden Barrel Supreme Baking Molasses
¾ cup King Syrup
1 egg slightly beaten
½ cup hot water
Add:
1 teaspoon baking soda
¼ cup hot water
Pour mixture into pie crust and sprinkle crumbs on top. Bake at 375 degrees for 35
minutes.
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.
Pie:
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
SHOO-FLY PIE
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.
Syrup
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.
Crumbs
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
Crust:
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.