Hey there, folks! Austin here from Beyond The Bayou Blog. Today I’m sharing a recipe that’s been passed down for generations in the South – the humble yet delicious water pie.
During the Great Depression, times were hard. Families struggled to put food on the table with limited rations and tight budgets. But resilient Southern cooks got creative, making use of every last scrap. That’s how water pie was born – a clever way to stretch basic staples like water, sugar, and butter into a tasty dessert.
I can’t help but think of my grandmama whenever I make this pie. She lived through those lean years as a child. Making water pie with her taught me not just how to bake, but the value of savoring simple pleasures and never taking anything for granted. Each bite is a reminder of her perseverance and the legacy of inspiring frugality.
While water pie originated from scarcity, it’s since become a beloved tradition representing the ingenious spirit of our ancestors. Simple as can be, yet so satisfying on a hot summer day. Shall we get started? Don’t forget to try Salted Caramel Apple Pie and Old Fashioned Apple Pie for your next craving.
What Is Special About This Water Pie Recipe?
We love old-fashioned recipes, and this pie is definitely one of them. It originated during the Great Depression when home cooks had to make do with limited ingredients. In my experience, simple recipes are often the best, and this dessert fits that description perfectly. Flour, butter, vanilla, and water are all it takes to make this fabulous homemade pie. As you can see, it has NO eggs! You won’t believe how easy it is to make, and it’s the perfect dessert for any gathering or holiday because it needs to be prepared in advance.
Water Pie Recipe
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
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.
What to Serve with Water Pie?
