Description
Water Pie is a unique and surprisingly delicious dessert made with a simple mixture of water, flour, sugar, and butter baked into a golden deep-dish pie crust. With a smooth custard-like filling that sets as it cools, this vintage recipe is easy to make and delightfully sweet with a hint of vanilla. Perfect for those looking for an economical yet tasty treat.
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 Oven and Prepare Crust: Preheat your oven to 400°F. Place the unbaked deep-dish pie crust on a baking sheet to catch any drips and make handling easier.
- Add Water to Crust: Pour 1 1/2 cups of water directly into the pie crust without partially baking the crust. This forms the base of the filling.
- Mix and Sprinkle Dry Ingredients: In a small bowl, combine 4 tablespoons all-purpose flour and 1 cup sugar until evenly blended. Sprinkle this mixture evenly over the water in the pie crust, but avoid stirring it in. This layer will help thicken the filling as it bakes.
- Add Vanilla and Butter: Drizzle 2 teaspoons of vanilla extract over the pie, then place 5 tablespoons of butter, cut into pieces, evenly on top of the sugar and flour mixture.
- Bake the Pie: Bake the pie in the preheated oven at 400°F for 30 minutes. After the initial baking, reduce the oven temperature to 375°F. If the crust edges begin to brown too quickly, cover them with foil or pie crust protectors to prevent burning. Continue baking for another 30 minutes. The pie will appear watery when hot but will set as it cools.
- Cool and Chill: Remove the pie from the oven and allow it to cool completely at room temperature. Once cooled, cover the pie and refrigerate it until chilled and fully set before slicing and serving.
Notes
- Do not stir the dry ingredients into the water; this helps create the unique texture as it bakes.
- Cover the crust edges if they brown too fast to avoid burning.
- The filling will appear watery when hot but will firm up as it cools and chills.
- Use a deep-dish pie crust for best results to hold the water mixture.
- Chilling the pie for several hours improves the texture and flavor before serving.
