It’s a fall-apart pie if cut too warm.
For Shoofly Pie, a Pennsylvania Dutch pie as well as a traditional southern dessert, prepare the above measurements of ingredients. Take 1/2 cup of the liquid and whisk with 1 egg in a small bowl; return it to original bowl and blend altogether. Add 1 teaspoon vanilla extract, bourbon or rum.
I use my fingers for this part; ungloved at home, gloved for pie sales– whatever works well for you; fork and knife or pastry blender. Take 1 cup of the flour mixture and stir it into the bowl of liquid for the pie filling. If you forget to do this part, your pie will boil over in the oven beyond your control. (I did that, so I had to bake another pie.)
Have ready a vinegar-lard pie shell, unbaked. Here’s the recipe, ideal for this pie since it all crumbles together once it’s cooled from the oven, like it’s a match made for each other:
4 cups flour
1 teaspoon baking powder
2 teaspoons salt
(Blend the above.)
Cut in 1 2/3 cups lard.
In a small bowl, combine 1 whisked egg,
1/2 cup iced cold water,
1 tablespoon vinegar (I like rice vinegar for this.).
Work quickly into dry ingredients and partially knead a few times in the bowl. Pat into 4 discs, wrap in saran wrap and chill in the freezer for at least 30 minutes before use. You’ll have some left over for more pies.
Carefully pour liquid (with the 1 cup flour mixture added to filling) into pie shell; top with remainder of topping crumbs. Bake at 400 degrees Fahrenheit on the lowest rack for 25 minutes. Cool before cutting into servings.
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