Save to Pinterest A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.
The first time I baked water pie, I was amazed at how the simple process created a smooth, custard-like texture with such basic ingredients. It's become my go-to dessert when I want something nostalgic and fuss-free.
Ingredients
- Unbaked Pie Crust: 1 unbaked 9-inch pie crust (store-bought or homemade)
- Water: 1 1/2 cups (355 ml)
- All-purpose Flour: 7 tablespoons (55 g)
- Granulated Sugar: 3/4 cup (150 g)
- Salt: 1/4 teaspoon
- Unsalted Butter: 2 tablespoons (28 g), cut into small pieces (use plant-based butter for dairy-free)
- Vanilla Extract: 1 teaspoon
Instructions
- Prepare Oven:
- Preheat the oven to 400°F (200°C).
- Crust:
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Mix Filling:
- In a small bowl, whisk together the flour, sugar, and salt.
- Add Dry Ingredients:
- Evenly sprinkle the dry mixture into the pie crust.
- Add Water:
- Slowly pour the water over the dry ingredients in the crust, making sure to moisten all the flour and sugar.
- Add Butter and Vanilla:
- Do not stir. Dot the surface with butter pieces and drizzle the vanilla extract over the top.
- Bake:
- Bake for 30 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for another 20 minutes, until the filling is set around the edges but may jiggle slightly in the center.
- Cool:
- Remove from oven and cool completely to room temperature, then refrigerate for at least 2 hours before slicing.
Save to Pinterest My whole family enjoys this pie on quiet weekends, often with a sprinkle of powdered sugar and fresh berries. It's a humble treat that everyone looks forward to sharing together.
Serving Suggestions
Serve chilled or at room temperature, optionally dusted with powdered sugar or topped with fresh berries for extra flavor and color.
Required Tools
You will need a 9-inch pie plate, mixing bowl, whisk, measuring cups, and spoons, plus an oven for baking this pie.
Allergen Notes
This dessert contains wheat (gluten) and dairy (butter) unless you use plant-based butter and check your pie crust for allergens.
Save to Pinterest Enjoy the simplicity of water pie as a comforting dessert that brings old-fashioned charm to the table. It is best served cold and keeps well for several days in the refrigerator.
Common Recipe Questions
- → What gives Water Pie its creamy texture?
The flour mixed with water creates a smooth custard-like filling when baked, with butter adding richness and softness.
- → Can I make this pie dairy-free?
Yes, substituting plant-based butter maintains the creamy texture without dairy.
- → How do I know when the pie is done baking?
The filling should be mostly set around the edges but still slightly jiggly in the center when fully baked.
- → What variations can I add for extra flavor?
A pinch of cinnamon or nutmeg can be added to the filling for warm, aromatic notes.
- → How should Water Pie be served?
It can be enjoyed chilled or at room temperature, optionally dusted with powdered sugar or topped with fresh berries.