Water Pie Great Depression (Print View)

Creamy, custard dessert from pantry staples with vanilla notes and crisp sugar crust. Serves eight slices.

# Components:

→ Pie

01 - 1 unbaked 9-inch pie crust
02 - 1 1/2 cups water
03 - 4 tablespoons unsalted butter
04 - 3/4 cup granulated sugar
05 - 3 tablespoons all-purpose flour
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# Directions:

01 - Set oven temperature to 400°F and allow it to fully preheat.
02 - Fit unbaked pie crust into a 9-inch pie pan, crimping edges if desired.
03 - Pour 1 1/2 cups water directly into the pie crust.
04 - In a mixing bowl, blend 3/4 cup sugar and 3 tablespoons flour until combined. Sprinkle evenly over the water in the pie crust.
05 - Drizzle 1 teaspoon vanilla extract over filling and add a pinch of salt.
06 - Slice 4 tablespoons butter into thin pats and distribute across the surface.
07 - Carefully transfer pan to the lower oven rack. Bake for 30 minutes at 400°F.
08 - Lower oven temperature to 375°F. Continue baking 20 minutes until crust is golden and filling jiggles slightly.
09 - Remove pan from oven and allow pie to cool to room temperature. Refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses just a handful of basic ingredients found in every pantry
  • Creamy texture with crisp crust for comforting nostalgia
02 -
  • This pie contains wheat (gluten) and dairy, so check all ingredients for allergens
  • It sets up firm and creamy once fully cooled and refrigerated
03 -
  • Chill thoroughly before slicing for the best texture
  • Add a touch of cinnamon or nutmeg for extra flavor before baking
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