Lunch: Shoo Fly Pie

A sweet Southern dessert with brown sugar and molasses.

Ingredients

2 1/4 cups all-purpose flour, divided
1/3 cup sugar, plus 2 tablespoons, divided
1 pinch salt
5 tablespoons vegetable shortening, divided
5 tablespoons butter, cold and diced, divided
2 tablespoons ice water, plus more as needed
1/3 cup dark brown sugar
1 egg
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda

Instructions

In a large mixing bowl stir together 1 1/4 cups flour, 2 tablespoons sugar and pinch salt. Cut in the 4 tablespoons cold butter and 4 tablespoons shortening with a pastry cutter or a fork until the mixture resembles coarse crumbs. Work in the ice water 1 tablespoon at a time. If it still does not come together add more ice water as needed. Wrap the pie dough, tightly, in plastic wrap and chill for at least 30 minutes.
Roll the dough out on a floured surface to a 10-inch circle. Transfer the dough to a pie plate and press it down into the bottom and sides. Fold the edges under and flute them or crimp them with a fork.

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