Gluten Free Shoofly Pie
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Learn more →Ingredients
8 servings
For the crust
- 1 ¼ cups all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way. - ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
- 3–4 tbsp ice water
For the crumb topping
- 1 cup all-purpose flourChef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
- ⅔ cup packed light brown sugar
- ¼ tsp salt
- ¼ tsp ground cinnamon
- 6 tbsp unsalted butter, cold and cut into small pieces
For the filling
- 1 cup unsulfured molasses
- ¾ cup boiling water
- 1 tsp baking soda
- 1 large egg, lightly beaten
Instructions
- 1
Make the crust: Whisk together 1 1/4 cups flour and 1/2 tsp salt in a large mixing bowl. Add the cold butter cubes and work them in with a pastry cutter or your fingertips until the mixture resembles coarse crumbs with a few pea-sized pieces remaining.
- 2
Drizzle in 3 tbsp ice water and stir with a fork until the dough just begins to come together, adding the remaining 1 tbsp water only if needed — the dough should hold when pressed but not feel wet or sticky. Shape into a disk, wrap tightly, and refrigerate for at least 30 minutes.
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