Description
This classic Water Pie is a surprising and delightful dessert made with simple pantry ingredients. Featuring a flaky deep-dish pie crust filled with an easy custard-like mixture of water, sugar, flour, butter, and vanilla, it bakes into a sweet, creamy pie that sets as it cools. Perfect for when you want a nostalgic homemade dessert without needing eggs or milk.
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 pie crust on a baking sheet to catch any drips and make handling easier.
- Add Water: Carefully pour 1 1/2 cups of water into the unbaked pie crust, spreading it evenly without spilling.
- Prepare Filling: In a small bowl, combine 4 tablespoons of all-purpose flour and 1 cup of sugar. Sprinkle this dry mixture evenly over the water in the pie crust. Do not stir or mix.
- Add Flavor: Drizzle 2 teaspoons of vanilla extract over the surface to add a rich aroma and sweetness. Then, evenly place 5 tablespoons of butter, cut into five separate pieces, on top of the filling.
- Bake at 400°F: Place the pie in the preheated oven and bake for 30 minutes at 400°F. This initial high heat helps to set the filling and start browning the crust.
- Reduce Heat and Continue Baking: After 30 minutes, lower the oven temperature to 375°F (190°C). If you notice the crust edges browning too quickly, cover them with foil to prevent burning. Bake for an additional 30 minutes until the filling is set and slightly golden on top.
- Cool and Chill: When the pie is finished baking, remove it from the oven. The filling will still look watery when hot, but it will set as it cools. Allow the pie to cool completely on a wire rack, then cover and refrigerate until chilled before slicing and serving.
Notes
- Do not stir the sugar and flour mixture into the water; the filling sets as it bakes.
- Using a deep-dish crust is essential to hold the water filling properly.
- Cover crust edges with foil halfway through baking to prevent over-browning.
- Allow enough cooling time; the filling needs to fully set at room temperature and in the fridge.
- This recipe contains no eggs or dairy (other than butter), making it a simple pantry dessert option.
