Gluten Free Shoofly Pie

Total time2 hr 10 min

Prep time25 min

Cook time45 min

This classic Pennsylvania Dutch dessert layers a rich, dark molasses filling under a sweet, spiced crumb topping, all tucked into a flaky, buttered pie shell. The filling comes together with a satisfying fizz as hot water meets baking soda and bittersweet molasses, then gets rounded out with a beaten egg for that signature soft, custardy set. Brown sugar and cinnamon give the crumb topping its deep caramel color and little pockets of buttery texture, contrasting beautifully with the gooey layer underneath. Baked in two temperature stages, the pie comes out with a firm, sliceable filling and a topping that stays craggy and golden rather than soggy. Let it rest a full hour on the counter before cutting in — that patience is what turns a wobbly filling into clean, sticky-sweet slices. It's a nostalgic, old-fashioned treat that fits neatly into a gluten free dessert lineup without losing any of its rustic charm.

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose 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 flour
Chef's tip
Choose 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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