Water Pie Creamy Dessert (Print View)

Vintage creamy pie with a delicate filling made from simple pantry ingredients and minimal dairy.

# Components:

→ Crust

01 - 1 unbaked 9-inch pie crust

→ Filling

02 - 1.5 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 (substitute with 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 evenly.
03 - Whisk together the flour, sugar, and salt in a small bowl until combined.
04 - Evenly sprinkle the dry mixture into the pie crust and slowly pour water over it, making sure to moisten all dry ingredients without stirring.
05 - Dot the surface with butter pieces and drizzle vanilla extract evenly over the top.
06 - Bake the pie for 30 minutes at 400°F.
07 - Lower oven temperature to 375°F and continue baking for an additional 20 minutes until the edges are set but the center slightly jiggles.
08 - Remove from oven and allow to cool completely at room temperature before refrigerating for at least 2 hours to firm up.

# Expert Advice:

01 -
  • Uses simple ingredients you likely have on hand
  • Produces a creamy texture with minimal effort
02 -
  • Water pie was popularized during the Great Depression as an economical treat
  • The filling sets best after several hours of refrigeration
03 -
  • For extra flavor, add a pinch of cinnamon or nutmeg into the filling
  • Serve chilled or at room temperature, optionally dusted with powdered sugar
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