Mini Shoofly Pies
MAKES 6 (4½-INCH) PIES
These miniature molasses-filled goodies are easy to grab and go if you’re anxious for a bite.
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
1. 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
