Pin A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.
I first discovered water pie while searching for easy and affordable old-fashioned desserts. It amazed me with its silky texture even without much dairy, making it a go-to recipe for sharing nostalgic treats.
Ingredients
- Pie Crust: 1 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 (optional: plant-based butter)
- Vanilla Extract: 1 teaspoon
Instructions
- Prepare the Oven:
- Preheat the oven to 400°F (200°C).
- Shape the Crust:
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Mix Dry Ingredients:
- Whisk together the flour, sugar, and salt in a mixing bowl.
- Layer in Crust:
- Sprinkle the dry mixture evenly into the pie crust.
- Add Water:
- Slowly pour water over the dry ingredients to moisten all the flour and sugar. Do not stir.
- Butter and Vanilla:
- Dot butter pieces over the surface and drizzle vanilla extract.
- Bake:
- Bake for 30 minutes. Then, reduce oven temperature to 375°F (190°C) and bake another 20 minutes until the edges are set and center is slightly jiggly.
- Cool and Chill:
- Remove from oven, cool to room temperature, then refrigerate at least 2 hours before slicing.
Pin Every time I make this, my family loves its gentle sweetness and asks for it at gatherings. My grandma remembers making it during lean times, and now it's a nostalgic favorite for us.
Required Tools
9-inch pie plate, mixing bowl, whisk, measuring cups, measuring spoons, oven
Allergen Information
Contains wheat (gluten). Contains dairy if not using plant-based butter. Double-check crust ingredients for allergens.
Nutritional Information
Per serving: 190 calories, 6 g total fat, 34 g carbohydrates, 2 g protein
Pin This pie is delicious served chilled, dusted with powdered sugar or fresh berries. Enjoy its creamy texture and simple charm with every bite.
Recipe Q&A
- → What gives Water Pie its creamy texture?
The combination of flour and sugar thickens when baked with water, creating a custard-like, creamy filling without eggs or heavy dairy.
- → Can I make Water Pie dairy-free?
Yes, substituting the butter with plant-based alternatives works well and keeps the richness intact.
- → How long should Water Pie cool before serving?
Allow the pie to cool completely to room temperature, then refrigerate for at least 2 hours for best texture and slicing.
- → What variations can enhance the flavor?
A pinch of cinnamon or nutmeg adds warm spice notes, while topping with fresh berries or powdered sugar adds freshness and sweetness.
- → What is the baking process for Water Pie?
Bake first at a higher temperature to set the filling edges, then lower the heat to finish baking until the center jiggles slightly but is mostly set.
- → What is the texture like compared to other pies?
The texture resembles a soft custard or chess pie with a smooth, creamy consistency inside a crisp crust.
