Authentic Shoo Fly Pie

• Dissolve baking soda in hot water and add molasses.
• Combine sugar and flour and rub in shortening to make crumbs.
• Pour 1/3 of the liquid into an unbaked crust.
• Add 1/3 of the crumb mixture.
• Continue alternating layers, ending with crumbs on top.
• Bake at 375 for approximately 35 minutes.

Homemade Pie Crust

• Combine flour and salt in mixing bowl.
• Cut shortening into flour with pastry blender or 2 knives. Do not overmix; these are sufficiently blended when particles are the size of peas.
• Add water gradually, sprinkling 1 tablespoon at a time evenly over mixture. Toss lightly with a fork until all particles of flour have been dampened. Use only enough water to hold pastry together when it is pressed between the fingers. It should not feel wet.
• Roll dough into a round ball, handling as little as possible.
• Roll out on a lightly floured board into a circle 1/8 inch thick and 1 inch larger than the diameter of the top of the pie pan.
• Place circle into pie pan, gently pressing dough to fit to the bottom & sides.
• Trim edges with scissors or a sharp knife letting 1/2 inch extend over rim.
• Turn edge under and flute with fingers to make a standing rim.
• Prick shell all over with a fork to prevent air bubbles.
• If desired, bake at 450 for 12-15 mins or until a golden brown. (Not necessary for the Shoo Fly Pie and most other baked pies.).