Pin It 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 tried water pie as a tribute to vintage recipes and was amazed at how such simple ingredients could create a dessert with satisfying texture and flavor reminiscent of custard pies from my childhood.
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
- Prep 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.
- Combine 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 flavor:
- 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 part 1:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- Bake part 2:
- 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 chill:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Pin It Sharing water pie at a family gathering sparked a fun conversation about creative ways our grandparents made sweet treats, and led everyone to appreciate simple ingredients in a new way.
Required Tools
You will need a 9-inch pie pan, a mixing bowl, measuring cups and spoons, and an oven for this recipe.
Allergen Information
This recipe contains wheat (gluten) and dairy (butter). If you use a store-bought crust, check for possible egg, dairy, or soy.
Nutritional Information
Per serving: 210 calories, 8 g total fat, 33 g carbohydrates, 2 g protein.
Pin It Water pie is best made ahead, fully chilled, and served in neat slices. Enjoy its creamy simplicity for dessert or as a sweet breakfast treat.
Recipe FAQs
- → What kind of pie crust works best for this dessert?
A standard 9-inch pie crust, homemade or store-bought, provides the ideal base for the creamy filling.
- → How do I know when the filling is set?
The center should have a slight jiggle, while the edges look firm golden—the filling finishes setting as it cools.
- → Can I add spices for extra flavor?
Yes, cinnamon or nutmeg can be added before baking for warmth and complex flavor.
- → Is it possible to make this dessert vegan?
Use plant-based butter and a vegan pie crust for a dairy-free and egg-free version.
- → How should I serve water pie for best texture?
Cool completely, refrigerate for several hours, and slice carefully; serve chilled with berries or whipped cream.
- → What tools are needed for preparation?
You'll need a 9-inch pie pan, mixing bowl, measuring cups and spoons, and an oven for baking.