These recipes are from BerksWeb's Authenic Berks County Recipes.

Shoo-Fly Pie #1

• 1 c. flour
• 2/3 c. brown sugar
• 1 Tbsp. shortening
• 1 tsp. baking soda
• 3/4 c. hot water
• 1 c. molasses
• 1 egg, beaten
• 1 9" unbaked pie shell

Preheat oven to 375°F.

Combine flour and brown sugar. Cut shortening into flour mix until crumbly. Reserve 1/2 c. crumbs.

Dissolve baking soda in hot (but not boiling) water. In a small bowl, combine molasses, egg, and baking soda water and beat well.

Pour into unbaked pie shell. Sprinkle with reserved crumbs. Bake for 35 minutes.

Shoo-Fly Pie #2

• 10-inch unbaked pie shell

Crumbs:

• 1 1/2 c. flour
• 1 1/4 c. brown sugar
• 1 1/2 Tbsp. margarine

Liquid:

• 2 eggs
• 1 1/2 tsp. baking soda
• 1 1/4 c. hot water
• 1 c. molasses

Preheat oven to 375°F.

Mix the first ingredients to form crumbs, reserve 3/4 c. crumbs for the topping.

In another bowl, mix molasses, eggs, baking soda, hot water and the remaining crumbs.

Pour the molasses mix into pie shell. Sprinkle top with the reserved crumbs. Bake for 40 minutes.

Shoo-Fly Pie #3

• 2 c. flour
• pinch between your fingers: nutmeg, ginger and cloves
• 1/8 tsp. cinnamon
• 2/3 c. sugar
• 1/4 tsp. baking soda
• pinch between your fingers salt
• 1 c. molasses
• 1 c. water
• 1/4 tsp. baking soda
• 1 1/2 Tbsp. shortening
• 9-inch pie shell, unbaked

Preheat oven to 425°F.

Mix together water, molasses and baking soda. Set aside. Mix together all dry ingredients and cut shortening into the dry mix until it makes fine crumbs.

In an unbaked pie shell pour 1/3 of the liquid, then 1/3 of the dry, 1/3 of the liquid, 1/3 of the dry and then the last of the liquid, and only a portion of the last of the dry. Poke fingers in the pie quite a few times so that it won't be too crumby.

Lastly, place the remaining crumbs on top. Bake at 425°F for 25 minutes, then turn down to 375°F for an additional 45 minutes.