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 while researching vintage recipes for a family heritage dinner. Its creamy filling and crispy top won everyone over, especially the older relatives who remembered stories of making do during tough times.
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 Vanilla and Salt:
- 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 First Stage:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- 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 and Refrigerate:
- 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 kids love having a slice of water pie for after-school snack while listening to stories about grandma's childhood. It's a sweet way to share history around the table.
Serving Suggestions
Try topping slices with fresh berries or whipped cream for added flavor. A dusting of cinnamon gives a warm modern touch.
Allergen & Nutrition Information
This pie contains wheat and dairy. Each serving has about 210 calories, 8 g fat, 33 g carbohydrates, and 2 g protein.
Required Tools
You will need a 9-inch pie pan, mixing bowl, measuring cups and spoons, and an oven.
Save Enjoy this simple, comforting pie as a nod to resilience and resourcefulness. Its smooth custard and sweet crust are sure to delight.
Recipe FAQ
- → How is water pie creamy without dairy in the filling?
The creaminess comes from the mixture of butter, flour, and sugar, which sets into a custard-like texture while baking.
- → Can the crust be homemade or store-bought?
Either works well; homemade crust brings a rustic touch, while store-bought offers convenience and consistency.
- → What's the best way to serve water pie?
Allow it to chill thoroughly, then slice and enjoy plain, or add fresh berries or whipped cream for extra flavor.
- → How do I know when the filling is set?
Bake until the center has a slight jiggle and the crust is golden. Cooling firms up the custard-like filling.
- → Can I add spices or flavorings?
Absolutely—add ground cinnamon or nutmeg before baking for warmth, or swap vanilla for almond extract for variety.
- → Are there vegan alternatives for water pie?
Use plant-based butter and a vegan-friendly crust for a dairy-free version that retains creamy texture.