Water Pie Great Depression Dessert (Print View)

Creamy custard pie with crisp crust and vanilla notes, made from simple pantry basics.

# Components:

→ Pie

01 - 1 unbaked 9-inch pie crust
02 - 1 1/2 cups water
03 - 4 tablespoons unsalted butter
04 - 3/4 cup granulated sugar
05 - 3 tablespoons all-purpose flour
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# Preparation Steps:

01 - Set the oven to 400°F and allow it to fully preheat.
02 - Fit the unbaked pie crust into a 9-inch pie pan, crimping edges for an even border.
03 - Pour 1 1/2 cups of water directly into the prepared crust.
04 - Thoroughly mix granulated sugar and flour in a mixing bowl. Sprinkle the blend evenly over the water inside the crust.
05 - Drizzle vanilla extract atop the filling and add a pinch of salt.
06 - Slice butter into thin pats and distribute evenly across the surface.
07 - Carefully transfer the pie pan to the lower oven rack. Bake for 30 minutes at 400°F until crust begins to set.
08 - Lower oven temperature to 375°F and bake for an additional 20 minutes, until the crust is golden and the filling is set with a slight jiggle at the center.
09 - Remove from oven and let stand at room temperature until completely cool. Refrigerate at least 2 hours before slicing to ensure optimal texture.

# Expert Advice:

01 -
  • Uses only basic pantry ingredients for budget-friendly baking
  • Creamy vanilla filling with a crisp, sweet crust
02 -
  • Traditional water pie contains gluten and dairy, check your pie crust ingredients for allergens
  • Cool pie thoroughly for the filling to set properly before slicing
03 -
  • Refrigerate for at least 2 hours for a firmer, cleaner slice
  • Use chilled plant-based butter and vegan pie crust for a vegan version
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