Description
This classic Water Pie recipe is a simple, nostalgic dessert made with a handful of basic pantry ingredients. Featuring a flaky deep-dish pie crust filled with a unique custard-like mixture that sets from just water, flour, sugar, butter, and vanilla, it’s an easy-to-make sweet treat with a delicate, creamy texture and rich buttery flavor. Perfect for those looking for a minimalist but comforting homemade pie.
Ingredients
Scale
Pie Crust
- 1 9-inch deep-dish pie crust, unbaked
Filling
- 1 1/2 cups water
- 4 tablespoons all-purpose flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 tablespoons butter, cut into 5 pieces
Instructions
- Preheat and Prepare: Preheat your oven to 400°F (200°C). Place the unbaked 9-inch deep-dish pie crust on a baking sheet to catch any spills during baking and make handling easier.
- Add Water: Pour 1 1/2 cups of water directly into the pie crust, ensuring the water is evenly distributed across the bottom of the crust.
- Prepare Filling: In a small bowl, combine 4 tablespoons of all-purpose flour with 1 cup of sugar. Sprinkle this mixture evenly over the water in the pie crust without stirring it in. This will create the thickening effect during baking.
- Add Flavor: Drizzle 2 teaspoons of vanilla extract evenly over the water and flour mixture. Then place 5 tablespoons of butter, cut into 5 pieces, scattered on the surface to add richness as the pie bakes.
- Bake the Pie: Bake the pie at 400°F (200°C) for 30 minutes. After 30 minutes, reduce the oven temperature to 375°F (190°C). If the edges of the crust start to brown too much, cover them with foil or a pie crust shield to prevent burning. Continue baking for an additional 30 minutes until the filling has set and the crust is golden.
- Cool and Chill: Remove the pie from the oven. The filling will appear watery while hot but will solidify as it cools. Allow the pie to cool completely to room temperature, then cover and refrigerate it to chill before serving for the best texture and flavor.
Notes
- Use a deep-dish pie crust for best results to hold the water-based filling securely.
- Do not stir the filling ingredients before baking; the flour and sugar will thicken the water as it bakes.
- Cover crust edges with foil if they brown too quickly during baking.
- This pie is best served chilled and can be stored covered in the refrigerator for 2-3 days.
- The texture of water pie is custard-like and delicate; slice gently when serving.
