Water Pie Cream Pantry (Printable Version)

A vintage creamy pie made from simple pantry ingredients delivering a light, comforting finish.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (store-bought or homemade)

→ Filling

02 - 1 1/2 cups water
03 - 7 tablespoons all-purpose flour
04 - 3/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 2 tablespoons unsalted butter, cut into small pieces (plant-based substitute for dairy-free)
07 - 1 teaspoon vanilla extract

# Steps to Follow:

01 - Preheat the oven to 400°F.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges evenly.
03 - Whisk together the flour, sugar, and salt in a small bowl until combined.
04 - Evenly sprinkle the dry mixture into the pie crust, then slowly pour water over the dry ingredients, ensuring all flour and sugar are moistened without stirring.
05 - Dot the surface with butter pieces and drizzle vanilla extract over the top.
06 - Bake for 30 minutes at 400°F.
07 - Lower the oven temperature to 375°F and bake an additional 20 minutes until filling is set around edges but slightly jiggly in the center.
08 - Remove from oven, cool to room temperature, then refrigerate for at least 2 hours before slicing.

# Additional Tips::

01 -
  • Requires only simple ingredients you already have at home
  • Light, comforting, and easily customized for dietary needs
02 -
  • The texture is similar to a soft custard or chess pie
  • It can be made fully dairy-free by using plant-based butter
03 -
  • Add a pinch of cinnamon or nutmeg for extra warmth and flavor
  • Let the pie chill thoroughly for the best smooth texture when slicing
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