Nickel Allergy Friendly Shoofly Pie

Total time2 hr 10 min

Prep time25 min

Cook time45 min

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
Gold Medal Flour All-Purpose Unbleached - 5 Lb Gold Medal Enriched Bleached Presifted All Purpose Flour - 10 Lb Food Club All Purpose Flour 5 Lb Tenda Bake All Purpose Flour 2 lb Bowl & Basket Pre-Sifted Bleached Enriched All Purpose Flour, 32 oz
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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
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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