Pennsylvania Dutch Montgomery Pie (Baking Recipe)
Montgomery pie is a Pennsylvania Dutch dessert with a pastry shell, a molasses layer, a tangy buttermilk-and-lemon layer, and a crumb topping. This recipe makes one 9-inch pie. Bake it at 375°F until the center is set, then cool it before slicing so the filling can firm up.
A good Montgomery pie brings sweet, dark molasses together with a bright, gently tangy filling. The layers may blend a little as the pie bakes; family recipes differ in their order and proportions, so a perfectly sharp division is not the only sign of success.
When I plan a pie like this, I focus on three practical details: a sound pastry shell, fillings mixed separately, and enough cooling time. Those steps help make the recipe easier to follow, even when your kitchen is busy and you want dessert to work without special equipment.
Pie Plate, Pastry & Ingredient Preparation
Start with a 9-inch unbaked pastry shell and an oven-safe pie plate rated for at least 400°F. Glass, glazed ceramic, and intact aluminized steel are suitable choices. Keep the shell chilled while you prepare the fillings and crumbs; a cool shell is easier to handle and helps the pastry hold its shape.
Ingredients for one 9-inch pie
- 1 unbaked 9-inch pie shell
- 1/2 cup dark molasses
- 1/3 cup hot water
- 1/2 teaspoon baking soda
- 1 tablespoon all-purpose flour, for the molasses layer
- 1 large egg, for the molasses layer
- 1 cup buttermilk
- 3/4 cup granulated sugar
- 2 large eggs, for the buttermilk layer
- 2 tablespoons all-purpose flour, for the buttermilk layer
- 1 tablespoon lemon juice
- 1 teaspoon finely grated lemon zest
- 1/8 teaspoon salt
- 1 cup all-purpose flour, for the crumbs
- 1/2 cup packed brown sugar
- 4 tablespoons softened butter
For the plate, avoid bare copper or uncoated aluminum. Buttermilk and lemon juice are acidic, and extended contact with these metals can lead to off flavors, discoloration, or surface damage. Use a nonreactive pie plate instead.
Preheat the oven to 375°F (191°C). After the oven signals that it is ready, allow another 20–30 minutes for its temperature to settle. Oven signals can come before the heat has stabilized, and steady heat supports more even baking.
Fit the pastry into the pie plate without stretching it. Trim and crimp the edge, then place the plate in the refrigerator while you mix the fillings. If using a store-bought shell, follow its package directions for handling; do not prebake it unless those directions or your own pastry recipe call for that step.
Mix the fillings and make coarse crumbs
Dissolve the baking soda in the hot water. Stir in the molasses, then whisk in 1 tablespoon flour and one egg until the mixture is smooth. In a separate bowl, whisk the buttermilk, granulated sugar, two eggs, 2 tablespoons flour, lemon juice, zest, and salt. Keeping the mixtures separate preserves the pie’s two-part character.
For the topping, combine 1 cup flour and brown sugar. Rub in the softened butter with your fingertips until you have coarse crumbs with some clumps about the size of peas. Softened butter helps the mixture clump; melted butter tends to make a denser paste. Set the crumbs aside in a cool spot while you assemble the pie.
| Component | What to look for | If it seems off |
|---|---|---|
| Molasses mixture | Smooth, pourable, with no dry flour pockets | Whisk gently until combined |
| Buttermilk mixture | Even and lightly creamy | Mix just until smooth; avoid vigorous beating |
| Crumb topping | Loose crumbs with a few larger clumps | Rub in a little more softened butter if it is very powdery |
| Pie shell | Chilled and fitted without stretched areas | Chill it again before filling |
The next step is to fill the shell and bake without disturbing the layers more than needed.
Layering, Crumb Topping & Baking
Pour the molasses mixture into the chilled shell, then pour the buttermilk mixture over it slowly. Add the crumb topping in an even layer. These fillings may remain distinct in places or blend as they bake; that variation is normal across recipes and kitchens. Avoid stirring them together once they are in the shell.
Set the pie plate on a sturdy oven rack. Bake at 375°F (191°C) for 35–45 minutes, and begin checking at 35 minutes. If the pastry rim is browning too quickly, cover just the rim with a loose strip of foil. Keep the topping uncovered so it can brown.
The pie is ready when the center looks set rather than liquid. A slight jiggle in the middle is acceptable, but the filling should not ripple like a liquid when you gently move the plate. The crust and crumbs should be browned. If the center is still loose at 45 minutes, continue baking and check again after a few minutes; ovens and pie plates vary.
| What you notice | Likely meaning | What to do |
|---|---|---|
| Rim browns before the center sets | The edge is heating faster than the filling | Shield the rim with foil and continue baking |
| Center has a slight, gentle jiggle | The filling may finish firming as it cools | Remove the pie if it is set, not liquid |
| Center ripples when moved | It needs more baking | Continue in short intervals and recheck |
| Crumbs are browning quickly | The top is coloring before the filling finishes | Check the center; shield the top loosely if needed |
Do not use butter’s smoke point as a baking test. At this oven temperature, the useful signs are the color of the crust and crumbs and whether the center has set. Once baked, move the pie plate carefully to a cooling rack.
Cooling, Cleaning & Bakeware Care
Cooling gives the filling time to firm and makes cleaner slices possible. Set the hot plate on a dry cooling rack or another heat-safe, dry surface. Do not put a hot glass or ceramic plate on a cold or wet surface, and do not pour cold water into it; a sudden temperature change can cause thermal shock and cracking.
Let the pie cool until the filling is firm enough to slice. The exact time depends on room conditions and the plate, so use the center’s texture rather than a strict clock. For neater wedges, allow it to cool fully before cutting. Use a sharp knife and wipe it between cuts if the filling sticks.
After the dish has cooled, wash it with warm water and mild detergent, then dry it thoroughly. Avoid abrasive pads on coated bakeware. For stubborn crumbs, let the cooled plate soak in warm soapy water rather than scraping it with a hard tool.
A practical sequence is simple: bake, cool the dish safely, let the pie firm, then wash and dry the plate. That routine protects both the dessert and the bakeware.
Serving Montgomery Pie
Serve the pie at room temperature or slightly cool, once the filling can hold its shape. The molasses brings a deep sweetness, while the lemon and buttermilk add a tangy note. A small slice is a good starting point because the crumb topping and filling make this a rich dessert.
Cut with a sharp knife, lifting each piece with a pie server. If a slice softens or the layers look less distinct than expected, the flavor can still be right; layer separation varies with the recipe and how the fillings move during baking. Keep leftovers covered in the refrigerator, and use clean utensils when serving.
Common baking scenarios
| Situation | Helpful adjustment |
|---|---|
| You need to make the pie ahead | Bake and cool it fully, then cover and refrigerate |
| You want the clearest slices | Chill the cooled pie before cutting |
| Your crust edge colors early | Shield the rim while the center finishes |
| Your crumb mix looks too fine | Work in softened butter until some clumps form |
| You are using glass or ceramic | Check the maker’s heat and thermal-shock limits |
The most reliable finish is a browned crust and topping with a center that is set, not liquid. Cool the pie before serving, and choose a nonreactive plate for the acidic filling.
Frequently Asked Questions
What is Montgomery pie?
Montgomery pie is a Pennsylvania Dutch pie usually made with pastry, molasses, a buttermilk-and-lemon filling, and a crumb topping. Recipes vary in the proportions and the way the two fillings are layered.
Is Montgomery pie the same as shoofly pie?
No. Both pies may use molasses and crumbs, but Montgomery pie also includes a buttermilk-and-lemon component. The recipes and textures are not identical.
What kind of pie plate should I use?
Use a 9-inch glass, glazed ceramic, or intact aluminized-steel pie plate rated for at least 400°F. Follow the maker’s heat limits and care instructions.
Can I use an aluminum pie plate?
Avoid bare, uncoated aluminum for this recipe. The buttermilk and lemon juice are acidic and can react with some metals during contact. Use glass, glazed ceramic, or intact coated bakeware instead.
Should I prebake the pastry shell?
This recipe uses an unbaked shell. If you are using packaged pastry, follow its handling directions, but do not prebake the shell unless those directions or your pastry recipe specifically require it.
Why are my pie’s layers not sharply separated?
Some blending can happen during baking, and family recipes differ in how distinct the layers remain. Pour the fillings gently and do not stir them together in the shell.
How do I know when the pie is done?
Begin checking at 35 minutes. The center should look set, not liquid; a slight jiggle is fine. The crust and crumbs should also be browned.
Why did the crumb topping turn into a paste?
The butter may have been melted or the mixture worked too much. Use softened butter and rub it into the flour and sugar until coarse crumbs form.
Can I make Montgomery pie ahead?
Yes. Bake it, let it cool, then cover and refrigerate it. For neater slices, serve it chilled or let it stand briefly before cutting.
How should I store leftovers?
Cover leftover pie and refrigerate it. Let the pie plate cool before washing, and clean it with warm water and mild detergent.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
