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.
My grandmother used to make water pie whenever we had very little in the house, and I remember being amazed at how something so simple could taste so comforting and special.
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 Pie 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 Sugar and Flour:
- In a small bowl, mix together the sugar and flour until thoroughly combined. Sprinkle this mixture evenly over the water in the crust.
- Add Flavorings:
- 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 Pie:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- Reduce Temperature and Bake:
- 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 Chill:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Pin I made water pie last Thanksgiving with my kids, and watching them discover this simple sweet slice for the first time instantly took me back to my own childhood table.
Serving Suggestions
Top each slice with fresh berries or a dollop of whipped cream for a delightful contrast in flavors and textures.
Recipe Variations
For a hint of warmth, add 1/2 teaspoon of cinnamon or nutmeg to the sugar-flour mixture before baking, or make a vegan-friendly version using plant-based butter and crust.
Recipe Tips
Use cold butter for best distribution, and be gentle when pouring water into the crust to avoid tearing the dough.
Pin This water pie is sure to spark conversation and nostalgia at your table. Enjoy bringing a bit of history to your dessert plate!
Recipe Q&A
- → What gives the filling its creamy texture?
Combining water, flour, and butter creates a smooth custard-like consistency as the pie bakes.
- → How can I enhance the flavor?
Add ground cinnamon or nutmeg before baking, or top slices with fresh berries or whipped cream when serving.
- → Can I make this dessert vegan?
Yes, substitute plant-based butter and use a vegan-friendly pastry crust for a dairy-free option.
- → Why is chilling necessary before serving?
Cooling allows the custard filling to fully set, making it easier to slice and giving the pie a silky texture.
- → What allergens should I be aware of?
This dessert contains wheat (gluten) and dairy. Store-bought crusts may also contain egg or soy.