Water Pie Vanilla Custard Crust (Printable Version)

A creamy vanilla dessert yields a crisp crust, crafted from staple ingredients for nostalgic sweetness.

# 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

# Method Steps:

01 - Preheat oven to 400°F.
02 - Fit the unbaked pie crust into a 9-inch pie pan, shaping the edges as preferred.
03 - Pour the water directly into the prepared pie crust.
04 - In a mixing bowl, thoroughly combine granulated sugar and flour. Evenly sprinkle this mixture over the water.
05 - Drizzle vanilla extract over the surface and add a pinch of salt.
06 - Slice unsalted butter into thin pats and arrange evenly atop the filling.
07 - Set the pie pan on the lower oven rack. Bake at 400°F for 30 minutes.
08 - Reduce oven temperature to 375°F and continue to bake for 20 minutes until the crust achieves a golden hue and the filling stabilizes with slight center movement.
09 - Remove pie from the oven. Allow it to cool to room temperature, then refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses basic pantry ingredients
  • Creamy custard texture with crisp crust
02 -
  • Water pie was invented during the Great Depression as a way to stretch limited resources.
  • Letting the pie chill thoroughly is essential to achieve the creamy, set texture.
03 -
  • For extra flavor, sprinkle cinnamon or nutmeg before baking.
  • For vegan pie, use plant-based butter and vegan crust.
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