Description
Water Pie is a classic vintage dessert featuring a simple, custard-like filling made from basic pantry ingredients like water, flour, sugar, and butter baked inside a flaky pie crust. This budget-friendly pie sets into a sweet, silky, and slightly creamy filling with hints of vanilla, providing a nostalgic treat perfect for those who love old-fashioned, minimalist desserts.
Ingredients
Scale
Crust
- 1 9-inch deep-dish pie crust, unbaked
Filling
- 1 1/2 cups water
- 4 tablespoons all-purpose flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 tablespoons butter, cut into 5 pieces
Instructions
- Preheat and Prepare – Preheat your oven to 400°F (204°C). Place the unbaked 9-inch deep-dish pie crust on a baking sheet to catch any spills during baking.
- Add Water – Pour 1 1/2 cups of water directly into the pie crust, ensuring it spreads evenly without spilling over.
- Mix and Sprinkle Dry Ingredients – In a small bowl, whisk together 4 tablespoons of all-purpose flour and 1 cup of sugar. Sprinkle this flour-sugar mixture evenly over the water in the crust. Do not stir.
- Add Vanilla and Butter – Drizzle 2 teaspoons of vanilla extract over the surface of the water and scatter 5 tablespoons of butter, cut into pieces, on top of the pie.
- Bake in Two Stages – Bake the pie at 400°F for 30 minutes to start setting the filling. Then reduce the oven temperature to 375°F (190°C). To prevent burning, cover the edges of the crust with foil if needed. Continue baking for an additional 30 minutes until the pie is set and the crust is golden.
- Cool and Chill – The pie will look watery while hot but will firm up as it cools. Let it cool completely at room temperature, then cover and refrigerate until chilled before slicing and serving.
Notes
- It is important not to stir the flour and sugar mixture into the water; it sets better when layered on top.
- Cover the pie crust edges with foil during the second half of baking to prevent burning.
- The filling appears liquid when hot but firms completely once cooled and chilled.
- Use a deep-dish pie crust to hold the filling well.
- Serve chilled for best texture and flavor.
