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.
My grandmother used to make this water pie for celebrations and family gatherings. Despite its humble beginnings, it always brings smiles and curious questions at the table. The mysterious filling fools everyone into thinking it's loaded with eggs and cream, but it's all about kitchen magic.
Ingredients
- Unbaked 9-inch pie crust: Store-bought or homemade for best results
- Water: 1 1/2 cups, preferably filtered
- Unsalted butter: 4 tablespoons, sliced into thin pats
- Granulated sugar: 3/4 cup
- All-purpose flour: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Salt: Pinch
Instructions
- Preheat oven:
- Set oven to 400°F (200°C)
- Prepare pie crust:
- Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as preferred
- Add water:
- Pour 1 1/2 cups of water directly into the pie crust
- Mix sugar and flour:
- Combine sugar and flour in a bowl. Sprinkle evenly over the water in the crust
- Add vanilla & salt:
- Drizzle vanilla extract and add a pinch of salt over the top
- Butter distribution:
- Slice butter into thin pats and lay them evenly on the surface
- Bake initial:
- Bake on the lower rack at 400°F (200°C) for 30 minutes
- Reduce heat & finish baking:
- Reduce oven temperature to 375°F (190°C) and bake for 20 more minutes until crust is golden and filling shows a slight jiggle in the center
- Cool & chill:
- Remove from oven, cool to room temperature, then refrigerate at least 2 hours before slicing for best texture
Pin it Sharing this pie with my family always leads to laughter and fond stories of creative dessert solutions. The recipe gets passed down and modified, but this classic stays a favorite for nostalgic evenings.
Required Tools
For best results, use a 9-inch pie pan, a mixing bowl for dry ingredients, and proper measuring cups and spoons. An oven with reliable temperature control ensures even baking.
Allergen Information
Contains wheat (gluten) and dairy (butter). Always check the ingredient list of store-bought pie crusts for egg, dairy, or soy, especially for allergy-sensitive diets.
Nutritional Information
Per serving: Calories 210, Total Fat 8 g, Carbohydrates 33 g, Protein 2 g.
Pin it Serve chilled straight from the fridge for a smooth, custardy texture. Garnish with whipped cream or fresh berries for a memorable finish.
Frequently Asked Questions
- → What gives water pie its creamy texture?
The combination of water, flour, sugar, and butter forms a custard-like filling that sets while baking.
- → Can I use store-bought pie crust?
Yes, both store-bought and homemade crusts work well for this dessert.
- → How do I know the pie is fully baked?
The crust should be golden, and the filling lightly set with a gentle jiggle in the center.
- → Can water pie be customized?
Add cinnamon or nutmeg for a warm spice flavor, or serve slices with berries and whipped cream.
- → Is there a vegan alternative for water pie?
Substitute plant-based butter and a vegan pie crust to make a fully vegan version.
- → Does water pie need refrigeration?
Yes, chilling for at least 2 hours helps the filling set and improves the texture for slicing.