Classic Shoofly Pie

Make the Pastry

1. Combine the flour, sugar, and salt in a mixing bowl and whisk to blend the ingredients. Cut the cold butter into small pieces and then work it into the flour mixture with your hands, a pastry blender, or food processor until the mixture is crumbly with some small pea-size pieces of butter remaining.

2. Blend 4 tablespoons of ice water into the flour mixture and mix with a fork until moistened. Continue adding small amounts of ice water until the dough begins to hold together. 

3. Turn the dough out onto a floured board and knead a few times until it comes together. Don't overwork the dough or the pastry will be tough.

4. Shape the dough into a flattened disk, wrap in plastic wrap, and chill for at least 20 minutes.

5. Roll the chilled dough out into a circle about 12 inches in diameter. Ft into a 9-inch pie plate. Trim the edges and crimp as desired.

Make the Filling and Topping

1. Preheat the oven to 400 F/200 C/Gas Mark 6.

2. To make the filling, dissolve the baking powder in the boiling water in a mixing bowl. Stir in the molasses. Quickly whisk in the beaten egg.

3. To make the topping, combine the flour, brown sugar, and salt in another bowl. Cut in the 4 tablespoons of butter until the mixture resembles coarse crumbs.

4. Pour the molasses filling into the prepared crust. Sprinkle the crumb mixture over the molasses mixture. 

5. Carefully move the pie to the oven and bake at 400 F for 15 minutes. Reduce the oven temperature to 350 F/180 C/Gas Mark 4 and continue baking for about 30 to 35 minutes, or until the filling is set. If needed, use a pie shield or homemade foil ring to protect the crust from over-browning after about 20 to 25 minutes. 

6. Cool on a rack completely before serving. Serve with ice cream or whipped cream, if desired. Enjoy!