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 exploring heritage recipes with my grandmother. It amazed me that something so simple could taste so comforting, reminding us how resourceful home bakers were during challenging times.
Ingredients
- Unbaked 9-inch pie crust (store-bought or homemade): Serves as the base for the pie.
- Water: 1 1/2 cups, creates the filling's creamy texture.
- Unsalted butter: 4 tablespoons, adds richness to the custard.
- Granulated sugar: 3/4 cup, gives sweetness and crisp crust.
- All-purpose flour: 3 tablespoons, helps thicken the filling.
- Vanilla extract: 1 teaspoon, for flavor.
- Pinch of salt: To balance the sweetness.
Instructions
- Preheat Oven:
- Set oven to 400°F (200°C).
- Prepare Pie Crust:
- Place the unbaked pie crust into a 9-inch pie pan, crimp edges.
- Add Water:
- Pour water directly into the pie crust.
- Mix Sugar and Flour:
- Combine sugar and flour in a bowl, mix well and sprinkle over water in crust.
- Add Flavorings:
- Drizzle vanilla extract and add a pinch of salt.
- Add Butter:
- Slice butter into thin pats, distribute evenly.
- Bake:
- Bake on the oven's lower rack for 30 minutes at 400°F (200°C).
- Lower Temperature:
- Reduce oven to 375°F (190°C) and bake 20 minutes longer until crust is golden and filling sets with slight jiggle.
- Cool and Serve:
- Remove from oven, cool to room temperature, refrigerate at least 2 hours before slicing.
Save My family loves sharing a slice of water pie after dinner, especially when we top it with whipped cream and fresh berries. It's a sweet reminder of simpler times and creative kitchen traditions.
Serving Suggestions
Enjoy water pie chilled straight from the fridge or pair with seasonal berries for a burst of freshness.
Allergen Information
Contains wheat (gluten) and dairy (butter). Check store-bought crust for egg, dairy, or soy.
Nutritional Information
Each slice has about 210 calories, 8 g fat, 33 g carbohydrates, and 2 g protein.
Save This nostalgic pie is a wonderful conversation starter and a budget-friendly treat. Enjoy its creamy simplicity with any favorite topping.
Recipe FAQs
- → What is the texture of water pie?
Water pie has a creamy, custard-like filling with a crisp, golden crust, offering a delicate vanilla flavor throughout.
- → Can I make water pie vegan?
Yes, use plant-based butter and a vegan pie crust to create a dairy-free, egg-free version of this dessert.
- → How do I know when water pie is done baking?
The pie filling should be set with a slight jiggle in the center and the crust should appear golden brown.
- → What can I serve with water pie?
Enjoy water pie with fresh berries, a dollop of whipped cream, or a sprinkle of ground cinnamon or nutmeg for added flavor.
- → Is it necessary to refrigerate water pie before serving?
Yes, chilling the pie for at least 2 hours after cooling ensures the filling sets properly and slices cleanly.
- → What allergens are present in water pie?
This dessert contains wheat (gluten) and dairy. Store-bought pie crust may also contain egg or soy.