If you’re from Pennsylvania, you already know, wet-bottom shoofly pie isn’t just dessert, it’s heritage. This gooey, molasses-packed masterpiece came from the Pennsylvania Dutch in the 1800s, made with simple pantry staples and no need for refrigeration.
The “wet bottom” is that thick, sticky layer at the base that sets it apart from the dry kind. Let’s be honest, that’s the whole reason we’re here. It’s called “shoofly” because the sweet molasses would attract flies cooling on windowsills. Only in PA do we proudly serve pie for breakfast…and call it tradition! ~Just Pennsylvania
