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.
I first tasted water pie at a family gathering, amazed by how such basic ingredients could create a custardy, comforting dessert. It became a staple whenever we craved something sweet but had limited supplies on hand.
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 & 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.
- Top with Butter:
- Slice the butter into thin pats and distribute them evenly over the surface.
- Bake:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- Reduce Temperature & Continue Baking:
- 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 & Serve:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Save My grandma used to serve water pie at Sunday dinners, sharing stories about frugal living and making do with what was available. Now, I bake it with my own family, passing on the tradition and the stories.
Flavor Variations
Add 1/2 teaspoon ground cinnamon or nutmeg before baking for a hint of spice, or top slices with fresh berries or whipped cream for added freshness.
Required Tools
You'll need a 9-inch pie pan, mixing bowl, measuring cups and spoons, and an oven to make this classic dessert.
Allergen Information
This recipe contains wheat (gluten) and dairy (butter): check ingredients if making with store-bought crust.
Save Serve water pie chilled for a truly nostalgic treat: each bite brings back old-fashioned comfort in the simplest form.
Recipe Questions & Answers
- → What makes water pie creamy?
The combination of water, flour, butter, and sugar creates a surprisingly smooth custard texture when baked.
- → Can I use a homemade pie crust?
Yes, homemade or store-bought crust works. Just ensure it's unbaked for best results.
- → How long should water pie cool before serving?
Allow to cool to room temperature, then refrigerate for at least 2 hours for optimal texture.
- → Can I add spices to water pie?
Add cinnamon or nutmeg before baking for subtle flavor variation in the custard filling.
- → Is there a vegan version of water pie?
Substitute plant-based butter and a vegan pie crust to make a dairy-free version.
- → What can I serve with water pie?
Pair slices with whipped cream or fresh berries for extra flavor and color.
- → Is water pie suitable for beginners?
Absolutely. The simple steps and ingredients make it accessible to novice bakers.