Shoo-Fly Pie

1 unbaked 9 inch pie crust
1 cup boiling water
1 cup molasses
1 teaspoon baking soda

Crumb Topping:

1 1/2 cup flour

2/3 cup sugar

1 stick margarine

2 teaspoons cinnamon
1/2 teaspoon ginger

1/4 teaspoon cloves

Bring 1 cup water to a boil and add 1cup molasses. Once mixed add 1 teaspoon baking soda.
Use a large saucepan as the baking soda will make the molasses mixture fizz up.
Stir and remove from heat.

Crumbs: Mix the dry ingredients together. Cut the margarine into the dry mixture until crumbly.

Cover the bottom of the unbaked pie crust with crumbs, then spoon molasses mixture over crumbs.
Continue to layer crumbs and molasses, saving enough crumbs to cover top of pie.

Bake at 350 oven for 40-45 minutes. Make sure you use a deep pie pan. The mixture often bakes over.
This is a wet shoo-fly pie.

Never Fail Pie Crust

4 cups flour

1 1/2 cups shortening

1 tablespoon sugar
1 teaspoon salt.

1 egg (beaten)

1 tablespoon vinegar 1/2 cup water

Mix four, sugar and salt together. Cut in shortening. Add beaten egg and vinegar to water.
Add water mixture to dough. Roll out to fit pie pan. Makes 4 crusts.