Molasses Pie

Directions

For Crust:

1. Mix together the flour and salt in a large bowl.
2. Add the butter. Rub and pinch the butter into the flour using fingers to coat the butter pieces and form pea-sized balls.
3. Create a well in the center of the mixture and add the water, mixing together with hands.
4. Pull away walnut-size pieces of dough and smear them using the heel of your hand. This technique is called fraisage and it helps produce flaky layers.
5. Form the flattened pieces into a ball and then slightly flatten it to form a disk. Wrap the disk in plastic wrap and chill it in the refrigerator for 2 hours.
6. Remove the plastic wrap from the dough and place the dough on a floured surface. Roll a floured rolling pin from the center of the dough disk to the edge rotating the dough until the circle is an ⅛-inch thick and 12 inches in diameter.
7. Wrap the dough around the rolling pin and lift the pin over the edge of a 9-inch glass pie pan. Gently unroll the dough over the pan. Lightly press the dough into the bottom and sides of the pan.
8. Crimp the edge of the crust by placing two fingers on the crust’s outside rim while placing one finger on the inside and pressing outward to form a V.

For Filling:

9. Preheat oven to 350°F.
10. Combine the flour and sugar in a bowl.
11. Add the butter, using a fork to mix until fine crumbs form.
12. Pour the molasses into a medium bowl.
13. Bring the water to a boil in a small saucepan.
14. Add the boiling water and baking soda to the molasses, stirring until the mixture is foamy and rises.
15. Pour the molasses mixture into the pie crust.
16. Sprinkle the flour mixture over the pie and stir until combined. Even out the top of the pie.
17. Place the pie on a baking sheet (in case it boils over) and bake it for about 25 minutes. If the crust appears to be browning too quickly, cover it with strips of foil.
18. Remove the pie from the oven and let it cool before slicing and serving.