Save 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 reminds me of stories my grandmother shared from her childhood, where resourcefulness led to unforgettable treats. Making water pie always brings a sense of comfort and connection to generations past.
Ingredients
- Pie crust: 1 unbaked 9-inch pie crust (store-bought or homemade)
- Water: 1 1/2 cups
- Butter: 4 tablespoons unsalted butter
- Sugar: 3/4 cup granulated sugar
- Flour: 3 tablespoons all-purpose flour
- 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, crimp the edges as desired.
- Add water:
- Pour 1 1/2 cups water directly into the pie crust.
- Combine sugar and flour:
- In a mixing bowl, mix together the sugar and flour until thoroughly combined, then sprinkle over the water in the crust.
- Add vanilla and salt:
- Drizzle the vanilla extract across the top and add a pinch of salt.
- Add butter:
- Slice the butter into thin pats and distribute evenly over the surface.
- Bake the pie:
- Carefully transfer the pie to the lower oven rack, bake for 30 minutes at 400°F (200°C).
- Reduce temperature:
- Reduce oven temperature to 375°F (190°C) and bake for 20 more minutes, until the crust is golden and the filling is set with a slight jiggle.
- Cool and refrigerate:
- Remove from the oven, cool completely to room temperature. Refrigerate at least 2 hours before slicing.
Save Everyone always asks for seconds when I bring this to our holiday table, especially the kids who love its gentle sweetness. It is a tradition in our family to make water pie together and celebrate simple joys.
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
Save Slice the pie with a sharp knife for clean edges, then serve chilled or at room temperature for a true vintage dessert experience.
Recipe FAQ
- → What texture should the filling have?
The filling should be creamy and set with a gentle jiggle in the center once cooled, similar to soft custard.
- → Can I use a store-bought pie crust?
Yes, both store-bought and homemade unbaked pie crusts work well for this preparation.
- → Should the pie be served warm or chilled?
Cool the pie to room temperature and then refrigerate for a firm, sliceable texture before serving.
- → Are there options for adding flavor variations?
Add ground cinnamon or nutmeg before baking for a hint of spice, or serve with fresh berries for brightness.
- → Is this dessert suitable for vegetarians?
Yes, it is vegetarian. For a vegan version, substitute plant-based butter and a vegan crust.