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Shoofly Pie

Pastry for 2 1-crust pies
2 cup sifted flour
1/2 cup sugar
1/2 tsp. baking soda
1/4 cup shortening
1 cup light molasses or cane syrup
1 tsp. baking soda
1 cup hot water

Line 2 (8") pie pans with pastry; flute edges. Combine flour, sugar,
1/2 tsp. baking soda & shortening; mix to make crumbs. Divide crumbs
evenly between 2 pastry-lined pie pans & spread in smooth layers.
Combine molasses, 1 tsp. baking soda & hot water. Pour over crumbs
in pie pans. Bake at 375F for 40 minutes.


Cream-Cheese Dough
(one 9-inch pie shell)

1 cup flour
1/2 teaspoon salt
1/3 cup vegetable shortening
1/2 cup cream cheese
2 tablespoons water

Preheat the oven to 425F if you are baking the pie shell. Combine
the flour and salt in a mixing bowl and stir with a fork to mix,
or put into the food processor Add the shortening and cream cheese,
and cut them into the flour until the mixture looks like small
pebbles or coarse sand-it will be irregular, and some pieces will
be larger than others-or process with "pulses," quick on and off.
Sprinkle the water evenly over the mixture, a little at a time,
stirring with a fork or with "pulses" after each addition to
distribute the water evenly. Depending on the moisture in the cream
cheese, the dough might not need all of the second tablespoon. If
it feels quite soft (but not sticky), and holds together in a rough
ball, it is ready to roll out. Shape it into a cake about 1 inch
thick.

Dust your rolling surface and rolling pin with flour, and roll the
dough into a circle about l/8 inch thick and at least 2 inches
larger than the inverted pie pan. Transfer the dough to the pie
pan, trim and crimp the edges, and the pie shell is ready to be
filled before baking, or to be partially baked or fully baked.

Prick the dough all over with a fork at l/2-inch intervals. Press
a 12-inch square of heavy-duty foil snugly into the pie shell. Bake
for 6 minutes, then remove the foil and bake for 4 minutes more if
you want a partially baked shell. If the dough begins to puff or
swell, push it down with the tines of a fork. If you want a fully
baked shell, bake for 8 to 10 minutes more, or until it is lightly
browned.

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