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torquillIt's not that hard, really, especially if you're comfortable with rolling out pie crust. If you're not, you can press the pie dough into the pan, but it's best when rolled.
This is a DARK shoofly. Don't make it unless you like molasses a lot; even then you may want some ice cream, whipped cream, or cafe au lait with it. A lighter version can be made with light-colored molasses (or a mixture of molasses and corn syrup) and granulated sugar instead of dark brown, at which point it approaches the English treacle pie.
This is an amalgam of Alton Brown's recipe and the Traditional Shoofly Pie on Allrecipes; I don't agree with Alton on blind-baking the crust beforehand, as I think it just adds unnecessary hassle. I do like his addition of vanilla, though.
Gluten-free Shoofly Pie
Makes one 9" pie
Crust:
1 1/3 cups rice flour
1/3 cup tapioca starch
1/3 cup potato starch
1 stick (1/4 lb) cold butter, in pieces
1/2 tsp salt
2 tsp lemon juice
1 egg
water
Crumbs:
3/4 c rice flour
1/3 c potato starch
1/2 cup tightly packed brown sugar
2 Tbsp cold butter
1/8 tsp salt
Filling:
3/4 cup boiling water
3/4 tsp baking soda
8 oz molasses by weight (between 2/3 and 3/4 cup)
1 egg, lightly beaten
1 tsp vanilla
In a medium bowl, combine the dry ingredients for the crust and mix well. Add the butter and mix well with a pastry tool, two knives, or cool fingers until the mixture resembles fine bread crumbs. Add the lemon juice and egg and mix well. Add water a tablespoon at a time, mixing thoroughly, until it starts to come together like modeling clay; be sparing with the water and work it well before deciding to add more. This dough cannot be overworked so long as it stays cool. Divide the dough in half and set one half aside for another pie.
Sprinkle flour on a clean work surface and press the dough into a flattened disk. Sprinkle the top with more flour, then roll it to a rough circle about 12" wide. With a flexible cutting board or a sheet of stiff cardboard, transfer the crust to a 9" pie pan, taking care to center it on the pan. Ease the dough down into the pan by carefully lifting up the edge and guiding it downward, until the crust conforms to the pan. Fix cracks with a wet finger. Trim the crust to the pan, flute it however you like, and set it aside.
Preheat the oven to 425 degrees F.
Combine all the ingredients for the crumb mixture in a medium bowl and work it with a fork or fingers until it resembles fine bread crumbs. Measure out 1/4 cup of the mixture, then set both aside.
Measure the baking soda into a large bowl. In quick succession, add the boiling water, the molasses, and the egg, and whisk it well. Add the larger amount of crumbs and whisk until combined (it will be lumpy). Pour it into the prepared crust and sprinkle the reserved crumbs evenly over the top. Place pie in the middle rack of the oven and bake 10 minutes; reduce the temperature to 350 degrees and bake 35 minutes more, until the top looks dry and cracked, and the crust is a very light brown. Remove to a rack and cool completely before cutting.
(Confused? Please comment.)
This is a DARK shoofly. Don't make it unless you like molasses a lot; even then you may want some ice cream, whipped cream, or cafe au lait with it. A lighter version can be made with light-colored molasses (or a mixture of molasses and corn syrup) and granulated sugar instead of dark brown, at which point it approaches the English treacle pie.
This is an amalgam of Alton Brown's recipe and the Traditional Shoofly Pie on Allrecipes; I don't agree with Alton on blind-baking the crust beforehand, as I think it just adds unnecessary hassle. I do like his addition of vanilla, though.
Gluten-free Shoofly Pie
Makes one 9" pie
Crust:
1 1/3 cups rice flour
1/3 cup tapioca starch
1/3 cup potato starch
1 stick (1/4 lb) cold butter, in pieces
1/2 tsp salt
2 tsp lemon juice
1 egg
water
Crumbs:
3/4 c rice flour
1/3 c potato starch
1/2 cup tightly packed brown sugar
2 Tbsp cold butter
1/8 tsp salt
Filling:
3/4 cup boiling water
3/4 tsp baking soda
8 oz molasses by weight (between 2/3 and 3/4 cup)
1 egg, lightly beaten
1 tsp vanilla
In a medium bowl, combine the dry ingredients for the crust and mix well. Add the butter and mix well with a pastry tool, two knives, or cool fingers until the mixture resembles fine bread crumbs. Add the lemon juice and egg and mix well. Add water a tablespoon at a time, mixing thoroughly, until it starts to come together like modeling clay; be sparing with the water and work it well before deciding to add more. This dough cannot be overworked so long as it stays cool. Divide the dough in half and set one half aside for another pie.
Sprinkle flour on a clean work surface and press the dough into a flattened disk. Sprinkle the top with more flour, then roll it to a rough circle about 12" wide. With a flexible cutting board or a sheet of stiff cardboard, transfer the crust to a 9" pie pan, taking care to center it on the pan. Ease the dough down into the pan by carefully lifting up the edge and guiding it downward, until the crust conforms to the pan. Fix cracks with a wet finger. Trim the crust to the pan, flute it however you like, and set it aside.
Preheat the oven to 425 degrees F.
Combine all the ingredients for the crumb mixture in a medium bowl and work it with a fork or fingers until it resembles fine bread crumbs. Measure out 1/4 cup of the mixture, then set both aside.
Measure the baking soda into a large bowl. In quick succession, add the boiling water, the molasses, and the egg, and whisk it well. Add the larger amount of crumbs and whisk until combined (it will be lumpy). Pour it into the prepared crust and sprinkle the reserved crumbs evenly over the top. Place pie in the middle rack of the oven and bake 10 minutes; reduce the temperature to 350 degrees and bake 35 minutes more, until the top looks dry and cracked, and the crust is a very light brown. Remove to a rack and cool completely before cutting.
(Confused? Please comment.)
