Simple Shuflay Pie

Ingredients:

Cake

• 1 and 3/4 cups of premium flour + extra for working with the dough
• 2 tbsp. granulated sugar
• 0.5 tsp salt
• 165g chilled unsalted butter, cut into 1cm pieces.
• 1.5 teaspoons of apple cider vinegar

Filling

• 1 cup premium flour
• 3/4 cup brown sugar
• 2 tbsp unsalted butter, softened
• 1 large egg
• 1 cup molasses
• 1 teaspoon of baking soda

Preparation:

1. Cake:
   
   Combine the flour, sugar, and salt in a food processor. Add about a third of the butter and pulse until the mixture resembles cornmeal. Add the remaining butter and pulse 3 times, or until the mixture resembles coarse grains with pea-sized pieces of butter. Sprinkle with 3 tablespoons of ice water and vinegar and pulse 3-4 times (the dough should not come together). Press the dough together slightly. If it doesn't stick together, add up to 2 more tablespoons of ice water, 1/2 tablespoon at a time, pulse.
2. Place the dough on a piece of plastic wrap and form into a disk; wrap tightly and refrigerate until firm, at least 1 hour or until tomorrow.
3. On a lightly floured work surface, shape the dough into a 27cm (11in) circle. Place it in a 22cm (9in) pie pan. Fold the overhanging dough under and crimp the edges with your fingers. Refrigerate the dough for 1 hour.
4. Place the baking sheet on the middle rack of the oven and preheat the oven to 190°C.
5. Prepare the filling:
   
   In a large heatproof bowl, combine the flour, brown sugar, and butter; set aside 2/3 cup of the topping mixture. Whisk the egg, molasses, and baking soda into the remaining brown sugar mixture, then whisk in 3/4 cup of boiling water until smooth.
6. Spread the filling over the dough. Sprinkle with the topping. Carefully transfer the pie pan to the hot baking sheet and bake for 10 minutes. Then reduce the oven temperature to 350°F (175°C) and continue baking until golden brown and the filling is set, another 40-45 minutes. Transfer to a wire rack and let cool; serve warm or at room temperature.