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Recipe courtesy of Bonnie Boyer

Bonnie Boyer's Shoofly Pie

  • Level: Easy
  • Total: 1 hr 25 min
  • Active: 30 min
  • Yield: Two 9-inch pies
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Pie Crust:

2 cups all-purpose flour, plus more for dusting

3/4 cup shortening 

1 teaspoon fine salt 


2 cups packed dark brown sugar

2 eggs 

1 teaspoon baking soda 

1 cup Pennsylvania-Dutch table syrup, such as Golden Barrel


2 cups all-purpose flour

1 cup dark brown sugar, packed 

1 teaspoon baking powder 

Pinch salt 

3/4 cup shortening 


Special equipment:
Two 9-inch pie plates
  1. For the crust: Preheat the oven to 350 degrees F. In a large bowl, combine the flour, shortening, salt and 5 tablespoons cold water. With your hands, cut the shortening into the dry ingredients until the mixture forms crumbles the size of peas. Knead just until a dough forms. Divide the dough in half. On a lightly floured surface, roll out each half to a 10-inch circle and fit into a 9-inch pie plate. Crimp the edges. Repeat for the remaining dough and pie plate. Set aside.
  2. For the filling: In a large bowl, whisk together the sugar and eggs. In a medium bowl, whisk together 2 cups hot water and the baking soda. Stir the corn syrup into the water mixture until dissolved. Add the corn syrup mixture to the brown sugar mixture and stir to combine. Set aside.
  3. For the crumble: In a large bowl, combine the flour, sugar, baking powder and salt. With your hands, cut the shortening into dry ingredients until crumbles, the size of walnuts, appear. Set aside.
  4. Pour the filling into the unbaked pie shells. Generously sprinkle the crumble over the filling. Bake for 50 to 55 minutes, then serve.

Cook’s Note

Pennsylvania-Dutch table syrup can be found online for purchase or at a local Amish market. You may substitute dark corn syrup.