Save A nostalgic dessert from the Great Depression era, water pie transforms simple pantry staples into a surprisingly creamy, custard-like treat with a delicate vanilla flavor and crisp, sugary crust.
When I first tried making water pie, I couldn't believe how delicious and comforting a simple mixture of water, flour, sugar, and butter could taste. It was a delightful surprise to see my family enjoy every slice of this old-fashioned treat that originated from tough times but is still loved today.
Ingredients
- Pie crust: 1 unbaked 9-inch pie crust (store-bought or homemade)
- Water: 1 1/2 cups water
- Butter: 4 tablespoons unsalted butter
- Sugar: 3/4 cup granulated sugar
- Flour: 3 tablespoons all-purpose flour
- Vanilla extract: 1 teaspoon vanilla extract
- Salt: Pinch of salt
Instructions
- Prepare oven:
- Preheat your oven to 400°F (200°C).
- Shape crust:
- Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired.
- Add water:
- Pour the water directly into the pie crust.
- Mix dry ingredients:
- In a small bowl, mix together the sugar and flour until thoroughly combined. Sprinkle this mixture evenly over the water in the crust.
- Add flavoring:
- Drizzle the vanilla extract over the top and add a pinch of salt.
- Add butter:
- Slice the butter into thin pats and distribute them evenly over the surface.
- Bake pie:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- Finish baking:
- Reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes, until the crust is golden and the filling is set with a slight jiggle in the center.
- Cool pie:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Save My grandmother used to serve water pie for Sunday dinners, and its simple, sweet flavor always brought us together around the table. Making it now is a way to honor those memories and share a taste of history with my own family.
Required Tools
9-inch pie pan, mixing bowl, measuring cups and spoons, oven
Allergen Information
Contains wheat (gluten), dairy (butter). Check store-bought crust for possible egg, dairy, or soy.
Nutritional Information
Per serving: Calories 210, Total Fat 8 g, Carbohydrates 33 g, Protein 2 g
Save Serve cold for best texture. Enjoy simple dessert nostalgia with every bite.
Common Questions
- → What makes the filling set in water pie?
Flour and sugar combine to thicken the water as it bakes, creating a custard-like consistency without eggs.
- → Can I add extra flavors?
Yes! Try mixing in cinnamon or nutmeg before baking, or garnish with berries or whipped cream after cooling.
- → Is it suitable for vegetarians?
Absolutely. This dessert contains no meat or gelatin. Use plant-based butter and crust for a vegan version.
- → How do I store leftovers?
Refrigerate the cooled pie. Cover tightly and enjoy within 3-4 days for best texture and flavor.
- → What causes a crisp crust?
The sugar in the filling caramelizes and helps the crust firm up, giving it a sweet and crisp finish.
- → Can store-bought pie crust be used?
Yes, both store-bought or homemade pie crusts work well; just ensure it's unbaked and fits a 9-inch pan.