If you’re craving a dessert that feels like a warm hug from the past, Water Pie is your answer. Rooted in Depression-era America, this recipe is a beautiful blend of necessity and creativity.
With just a handful of simple ingredients—most of which you likely have on hand—Water Pie transforms into a comforting treat that’s both intriguing and nostalgic.
This pie marries the best of custard and pie with its smooth, creamy texture nestled in a flaky crust. The understated elegance of Water Pie shines through with its delicate hint of vanilla and light sweetness.
It’s a testament to how basic ingredients can come together to create something truly delightful.
Why I Love This Recipe?
- Comfort in Every Slice: It’s a humble pie that’s great for everyday enjoyment or for impressing guests with its unique flavor and history.
- A Nostalgic Touch: My grandmother used to make Water Pie during the lean years, and each bite reminds me of her creativity and resilience.
- Easy Ingredients: With just water, sugar, butter, and flour, it’s perfect for those days when you want to whip up something simple yet satisfying.
- Versatile Delight: I’ve added a dash of cinnamon or a splash of vanilla extract for a personal twist, and it’s always met with smiles.
Water Pie Recipe
This nostalgic Water Pie is a simple, comforting dessert with a creamy filling and buttery crust. Perfect for any sweet craving!
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Calories: 310kcal
Servings: 8
Equipment
- Pie Dish
- Medium mixing bowl
- Spoon for stirring
- Oven
- Aluminum foil or pie crust shield
Ingredients
- 1 1/2 cups water
- Perfect Pie Crust unbaked
- 2 tsp. vanilla extract
- 1 1/2 tsp. cider vinegar
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/2 tsp. kosher salt
- 6 tbsp cold butter cut into thin slices
Instructions
- Preheat oven to 400°F.
- Pour water into the Perfect Pie Crust. Drizzle vanilla and vinegar over the water.
- Mix sugar, flour, and salt in a medium bowl.
- Sprinkle the sugar mixture over the water mixture in the crust.
- Place cold butter slices on top.
- Bake at 400°F for 30 minutes. Shield the pie crust, reduce oven temperature to 375°F, and bake for another 30 minutes.
- Remove the pie from the oven (filling will be watery). Cool to room temperature, about 1 hour.
- Loosely cover the pie and refrigerate until fully set, about 8 hours.
Nutrition
Calories: 310kcal | Carbohydrates: 46g | Protein: 2g | Fat: 14g | Saturated Fat: 9g | Cholesterol: 35mg | Sodium: 190mg | Fiber: 1g | Sugar: 26g
Tips that Are Bliss!
- Par-Bake the Crust: Don’t skip par-baking the pie crust. This step ensures the crust won’t be soggy on the bottom as the filling won’t seep through.
- Use Warm Water: For best results, use warm water in the filling. This helps it blend properly with the flour.
- Butter Placement: Although it may look odd, place the butter on top of the filling, not inside it.
- Check for Doneness: When the pie is done, it should have a slight jiggle in the middle but not be too watery. If it moves too much, cook it for a few more minutes.
- Proper Cooling: Cooling the pie properly is crucial. It needs to be set fully before being cut into individual slices.
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