Shoofly Pie

1. Stage

Roll out the pie dough on a floured surface to fit a 9-inch deep-dish pie plate (you're looking to roll out a 13- or 14-inch circle). Gently lay the dough in the pie dish, careful not to stretch the dough or it will shrink back. Trim and flute the edge. Place in the fridge for at least 30 minutes. Editor's Tip: To fit your dough into the pie plate, gently and loosely roll the dough around a floured rolling pin. Hold above the pie plate, then slowly and gently unroll the dough from the pin as you move across the pie plate.

2. Stage

Meanwhile, preheat the oven to 425°F. For the filling, mix together the brown sugar, molasses, egg, flour and baking soda. Gradually stir in the boiling water, going very slowly or else your egg might curdle. Allow the mixture to cool completely. Editor's Tip: It's helpful to have two people for this step, one to hold and stir the mixture, and the other to slowly drizzle in the boiling water. If you are by yourself, you can also temper the egg separately by beating the egg in a separate bowl while very slowly adding boiling water to it. Then incorporate the egg mixture into the filling ingredients.

3. Stage

Remove the crust from the refrigerator. Line the crust with a double thickness of aluminum foil, covering the edges. Fill with pie weights, dried beans or uncooked rice. Bake on the lower shelf in the oven for 15 minutes.

4. Stage

Remove the foil and weights from the crust. Brush the crust with a beaten egg yolk. You want a nice, light covering, but be sure to get in all the crevices. Bake an additional five minutes. Let the crust cool on a wire rack. Reduce the oven setting to 350°.

5. Stage

In a bowl, whisk together the flour, brown sugar, baking soda and salt for the topping. Cut in the cold butter until the mixture is crumbly. Editor's Tip: When you squeeze the topping mixture here, it should just hold together.

6. Stage

Pour the filling into the cooled crust, and sprinkle the topping all over the top, trying to cover it evenly. Create a long strip of foil, and use it to cover the edge of the pie. This is called a pie shield.

7. Stage

Bake until the filling is set and golden brown, 45 to 50 minutes. Let cool on a wire rack. Store in the refrigerator.