Wet Bottom Shoo Fly Pie (makes two pies)

Crust:

2-1/2 cups flour

1 tsp. salt

6 T. chilled butter

2/3 cup chilled shortening

Slowly add 1/2 cup ice water. Kneed, separate into two discs. Chill overnight. Roll out and form into two deep dish pie tins.

Pie:

Make crumbs:

3 cups flour

3 cups sugar

3/4 cup shortening

3/4 tsp. salt

Reserve 1-1/2 cups crumbs

Mix:

1 cup molasses

3 cups hot water

1 tsp. baking soda

Combine crumbs and molasses mixture. Pour into prepared pie tins. Bake at 350 degrees for 20 minutes. Sprinkle remaining crumbs evenly over both pies. Bake an additional 40 minutes.