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.
I first made water pie after hearing stories of resourcefulness from older family members. Its subtle sweetness and silky filling remind me of the simple joys found in homemade classics.
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
- Prepare oven:
- Preheat your oven to 400°F (200°C).
- Shape 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 and sprinkle:
- Mix together the sugar and flour until combined. Sprinkle evenly over the water in the crust.
- Flavor:
- Drizzle the vanilla extract over the top and add a pinch of salt.
- Add butter:
- Slice the butter into thin pats and distribute evenly on top.
- Bake (first stage):
- Carefully transfer the pie to the lower rack. Bake for 30 minutes at 400°F (200°C).
- Bake (second stage):
- 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 serve:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Pin Every holiday, my grandmother would tell stories of baking water pie when ingredients were scarce. We still enjoy it together, celebrating its history and comforting taste with each slice.
Required Tools
9-inch pie pan, mixing bowl, measuring cups and spoons, oven
Allergen Information
Contains wheat (gluten), dairy (butter). Check store-bought pie crust for possible egg, dairy, or soy.
Nutritional Information (per serving)
Calories: 210, Total Fat: 8 g, Carbohydrates: 33 g, Protein: 2 g
Pin Let water pie chill thoroughly for the best texture. Serve cold and savor its old-fashioned charm.
Recipe Q&A
- → What gives the filling its creamy texture?
The blend of water, flour, and sugar forms a custard-like texture as it bakes, enriched by butter and vanilla extract.
- → How do I prevent a soggy crust?
Baking the pie on the lower oven rack and allowing it to cool fully before slicing help maintain a crisp crust base.
- → Can I use a store-bought crust?
Yes, both store-bought and homemade unbaked crusts work well in this preparation.
- → Is it possible to make this vegan?
Substitute plant-based butter and a vegan pie crust to make a plant-friendly version of this dessert.
- → How do I serve water pie?
Chill the pie to set fully, then slice and serve plain or with berries and whipped cream for added flavor.