Water Pie Creamy Pantry (Printable Version)

Vintage creamy pie using pantry staples and minimal dairy for a light, comforting treat.

# What You'll Need:

→ Crust

01 - 1 unbaked 9-inch pie crust

→ 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 (use plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract

# Directions:

01 - Set the oven to 400°F (200°C) to prepare for baking.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges to secure.
03 - In a small bowl, whisk together the flour, sugar, and salt until evenly combined.
04 - Evenly sprinkle the dry mixture across the bottom of the pie crust.
05 - Slowly pour the water over the dry ingredients in the crust, ensuring all flour and sugar are moistened without stirring.
06 - Dot the surface with small pieces of butter and drizzle vanilla extract evenly over the top.
07 - Bake at 400°F (200°C) for 30 minutes until the edges are set.
08 - Reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes. The filling should be mostly set with a slight jiggle at the center.
09 - Remove from oven and cool completely to room temperature, then refrigerate for at least 2 hours before slicing.

# Additional Tips::

01 -
  • Uses simple ingredients found in most pantries
  • Can easily be made dairy-free or vegetarian
02 -
  • Water pie dates back to the Depression era, when ingredients were scarce
  • The pie has a soft custard-like texture and is best enjoyed chilled for clean slices
03 -
  • Use plant-based butter for a fully dairy-free pie
  • For extra flavor, add a pinch of cinnamon or nutmeg before baking
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