Water Creamy Pantry Pie (Printable Version)

A creamy dessert using pantry staples and minimal dairy, ideal for a light, comforting finish.

# Components:

→ 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
07 - 1 teaspoon vanilla extract

# Method Steps:

01 - Set the oven temperature to 400°F.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
03 - In a small bowl, whisk together flour, sugar, and salt until combined.
04 - Evenly sprinkle the dry mixture over the pie crust in the plate.
05 - Slowly pour water over the dry ingredients, ensuring all flour and sugar are moistened without stirring.
06 - Dot the surface with butter pieces and drizzle vanilla extract evenly on top.
07 - Bake for 30 minutes at 400°F.
08 - Lower oven temperature to 375°F and continue baking for an additional 20 minutes until filling sets at edges but remains slightly jiggly in the center.
09 - Remove from oven and allow to cool to room temperature before refrigerating for at least 2 hours to set prior to serving.

# Expert Advice:

01 -
  • Made with simple ingredients found in nearly every pantry
  • Light, creamy texture for a comforting dessert
02 -
  • The pie texture is similar to a soft custard or chess pie
  • Serve chilled or at room temperature for best flavor
03 -
  • For a dairy-free version, simply use plant-based butter
  • Try adding a pinch of cinnamon or nutmeg for extra flavor
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