These miniature molasses-filled goodies are easy to grab and go if you’re anxious for a bite.
Mini Shoofly Pies
Makes 6 (4½-inch) pies
Ingredients
- All-Butter Pie Dough (recipe follows)
- ¾ cup all-purpose flour
- ¼ cup firmly packed light brown sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon kosher salt
- ½ cup cold unsalted butter, cubed
- 1 cup molasses
- ½ cup warm water (110° to 115°)
- 1 teaspoon baking soda
- 2 large eggs
Instructions
- Roll pie dough into a ⅛-inch-thick circle. Using a 5½-inch round cutter, or any size that is 1 inch larger than your pie tins, cut 6 circles from the dough. Gently transfer circles to pie plates; trim edges as needed. Roll edges toward the pie plate and crimp as desired. Chill in the freezer until firm, at least 20 minutes or up to 1 hour.
- Preheat oven to 400°. Place pies on a baking sheet. Line each pie with a square of parchment paper and fill with pie weights. Bake until crust is just barely golden on the edges, about 10 minutes. Carefully remove the parchment paper and continue to bake until bottoms are set, 5 minutes more. Leave oven on.
- In a medium bowl, stir together flour, brown sugar, cinnamon, nutmeg, and salt. Add butter; using a pastry cutter or your fingers, work the butter into the flour mixture until it resembles a course meal. Refrigerate until ready to use.
- In a medium bowl, whisk together molasses and ½ cup warm water until molasses is fully dissolved. Add baking soda and eggs, whisking well after each addition. Pour mixture evenly into prepared pie crusts, about ⅓ cup per pie, or enough to fill it three-fourths full. Carefully top each pie with an even layer of the flour mixture, about 3 tablespoons per pie. Bake for 10 minutes, then lower the oven temperature to 350° and bake until the tops are golden and the pies are set, 10 to 15 minutes more. Let cool completely before serving.
All-Butter Pie Dough
Makes 6
Ingredients
- 2¼ cups all-purpose flour
- 1½ teaspoons kosher salt
- ¾ cup cold unsalted butter, cubed
- ½ cup ice water, plus more as needed
Instructions
- In the work bowl of a food processor, place flour and salt; pulse until combined. Add cold butter, and pulse until mixture is crumbly and butter is pea-size. With processor running, slowly add ½ cup ice water in a slow, steady stream just until dough comes together. (Mixture may appear crumbly. It should be moist and hold together when pinched.) Add more ice water as needed.
- On a lightly floured surface, turn out dough and press into a flat disk. Wrap tightly in plastic wrap. Refrigerate for at least 1 hour or for up to 2 days. After 2 days, dough can be kept in the freezer for up to three months.
