1 c. flour
1/3 tsp. salt
4 tbsp. cold butter
1 1/2 tbsp. chilled shortening
1/2 tbsp. lemon juice or vinegar

Combine flour and salt in bowl. Cut in butter and shortening until mixture resembles coarse meal. Sprinkle in lemon juice and 2 to 3 tablespoons cold water, 1 tablespoon at a time and toss until dough just comes together in clumps. Shape into 2 disc. Wrap in plastic and refrigerate at least 30 minutes.

FILLING:

1 c. flour
1/2 c. dark brown sugar
1/4 tsp. salt
1/4 tsp. ground nutmeg
1/4 tsp. cloves
1/4 tsp. mace
1/4 tsp. cinnamon
1/4 tsp. ground ginger
5 tbsp. butter
1/2 c. unsulphured molasses

Make pastry. Roll out dough and fit in 9 inch pie pan. Refrigerate pie shell. Heat oven to 375 degrees.

Combine flour, brown sugar, salt and spices. Cut in butter until mixture resembles coarse meal. Spoon about 1/3 of this crumb mixture in an even layer over the pastry.

Beat molasses and eggs. Dissolve baking soda in 1/2 cup boiling water and immediately beat into molasses mixture. Pour over crumbs in pie shell. Sprinkle on remaining crumb mixture. Bake until a toothpick stuck in the center comes out clean, 30 to 35 minutes.