Water Pie Creamy Pantry Staples (Print)

A vintage creamy dessert made from pantry staples and minimal dairy, light and comforting.

# Components:

→ Crust

01 - 1 unbaked 9-inch pie crust (store-bought or homemade)

→ Filling

02 - 1 1/2 cups water
03 - 7 tablespoons all-purpose flour
04 - 3/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 2 tablespoons unsalted butter, cut into small pieces (plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 400°F.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
03 - Whisk together the flour, sugar, and salt in a small bowl.
04 - Evenly sprinkle the dry mixture into the prepared pie crust.
05 - Slowly pour the water over the dry ingredients in the crust, ensuring all flour and sugar are moistened without stirring.
06 - Dot the surface with butter pieces and drizzle vanilla extract evenly on top.
07 - Bake for 30 minutes at 400°F.
08 - Lower oven temperature to 375°F and bake for an additional 20 minutes until the filling is set on the edges but slightly jiggly in the center.
09 - Remove from oven, cool completely to room temperature, then refrigerate for at least 2 hours before serving.

# Expert Advice:

01 -
  • Uses only basic pantry ingredients
  • Light, comforting, and easy to prepare
02 -
  • The finished pie texture is similar to chess pie or a soft custard
  • Check your pie crust for possible allergens, and use plant-based butter for dairy-free needs
03 -
  • Add a pinch of cinnamon or nutmeg to the filling for a subtle warm flavor
  • Serve chilled or at room temperature, optionally dusted with powdered sugar or topped with fresh berries
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