Pin A nostalgic dessert from the Great Depression era, water pie transforms simple pantry staples into a surprisingly creamy, custard-like treat with a delicate vanilla flavor and crisp, sugary crust.
This pie always reminds me of my grandmother, who made it in lean times to keep spirits high. The simple preparation makes it an easy comfort I come back to whenever nostalgia kicks in.
Ingredients
- Unbaked 9-inch pie crust: Store-bought or homemade
- Water: 1 1/2 cups
- Unsalted butter: 4 tablespoons
- Granulated sugar: 3/4 cup
- All-purpose flour: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Salt: Pinch
Instructions
- Preheat oven:
- Preheat your oven to 400°F (200°C).
- Prepare crust:
- Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired.
- Add water:
- Pour the water directly into the pie crust.
- Mix dry ingredients:
- In a small bowl, mix together the sugar and flour until thoroughly combined. Sprinkle this mixture evenly over the water in the crust.
- Add flavor:
- Drizzle the vanilla extract over the top and add a pinch of salt.
- Add butter:
- Slice the butter into thin pats and distribute them evenly over the surface.
- Bake:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- Finish baking:
- Reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes, until the crust is golden and the filling is set with a slight jiggle in the center.
- Cool and refrigerate:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Pin When I made this water pie last spring, my family couldn't believe how something so simple could taste so satisfying. It quickly became one of those recipes we share during holidays or when we need a little comfort.
Required Tools
9-inch pie pan, mixing bowl, measuring cups and spoons, oven
Allergen Information
Contains wheat (gluten), dairy (butter). Check store-bought crust for possible egg, dairy, or soy.
Nutritional Information
Per serving: Calories: 210, Total Fat: 8 g, Carbohydrates: 33 g, Protein: 2 g
Pin This humble dessert is sure to spark curiosity at any table and makes a perfect treat with coffee or tea.
Recipe FAQ
- → What texture should water pie have when fully baked?
The texture should be creamy and custard-like with a slight jiggle in the center after baking.
- → Can I use any type of pie crust?
Yes, both store-bought and homemade unbaked pie crusts work. Check for dietary restrictions if needed.
- → Is it necessary to chill water pie before slicing?
Yes, chilling for at least 2 hours helps the filling set and makes slicing easier for the best texture.
- → How can I add more flavor to water pie?
Add a pinch of cinnamon or nutmeg before baking, or top with fresh berries or whipped cream to enhance flavor.
- → Can this dessert be made vegan?
Yes, substitute plant-based butter and a vegan pie crust to make a dairy-free, vegan-friendly version.
- → What are common allergens in this dessert?
It contains wheat (gluten) and dairy. Always check your crust for possible egg, soy, or additional allergens.