Save It A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.
I first tried making water pie after hearing about its Depression-era roots in American cuisine. The texture reminds me of a soft custard, and it's always a hit at family gatherings because of its unique story and comforting simplicity.
Ingredients
- 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 (or plant-based butter for dairy-free)
- Vanilla extract: 1 teaspoon
Instructions
- Prepare oven and crust:
- Preheat the oven to 400°F (200°C). Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Mix dry ingredients:
- In a small bowl, whisk together the flour, sugar, and salt.
- Layer dry mix and water:
- Evenly sprinkle the dry mixture into the pie crust. Slowly pour the water over the dry ingredients in the crust, making sure to moisten all the flour and sugar. Do not stir.
- Add flavorings and bake:
- Dot the surface with butter pieces and drizzle the vanilla extract over the top. 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 still jiggle slightly in the center.
- Cool and serve:
- Remove from oven and cool completely to room temperature, then refrigerate for at least 2 hours before slicing.
Save It My grandmother remembers her mother baking water pie as an affordable dessert for a big family, always letting it chill overnight for a perfect slice the next day.
Required Tools
You will need a 9-inch pie plate, mixing bowl, whisk, measuring cups and spoons, and an oven for this recipe.
Allergen Information
This pie contains wheat (gluten) and dairy if using regular butter. Double-check your crust ingredients for potential allergens to suit your dietary needs.
Nutritional Information
Each serving provides about 190 calories, 6 g total fat, 34 g carbohydrates, and 2 g protein.
Save It This pie is a conversation starter and a delightful treat for anyone who loves classic comfort desserts. Enjoy it with a dusting of powdered sugar or fresh berries for a simple, elegant finish.
Recipe FAQs
- → How does the filling set without eggs or dairy?
The filling thickens as the flour and sugar absorb the water, creating a custard-like texture when baked, with butter and vanilla adding flavor and richness.
- → Can this pie be made dairy-free?
Yes, using plant-based butter substitutes works well to maintain a creamy finish without dairy.
- → What texture should I expect in the finished pie?
The filling is soft and slightly jiggles when fresh, similar to a custard or chess pie, becoming firmer when fully chilled.
- → Are there any flavor variations recommended?
Adding a pinch of cinnamon or nutmeg can enhance the warmth and depth of flavor in the pie.
- → How long should the pie cool before serving?
Allow the pie to cool to room temperature, then refrigerate for at least 2 hours to let the filling fully set before slicing.