Water Pie Creamy Classic (Print View)

A vintage creamy pie made with pantry staples for a light, comforting finish.

# Components:

→ Crust

01 - 1 unbaked 9-inch pie crust (store-bought or homemade)

→ Filling

02 - 1 1/2 cups water
03 - 7 tablespoons all-purpose flour
04 - 3/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 2 tablespoons unsalted butter, cut into small pieces (plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract

# Directions:

01 - Set the oven temperature to 400°F.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges to secure.
03 - In a small bowl, whisk together the flour, sugar, and salt until evenly mixed.
04 - Evenly sprinkle the flour mixture into the prepared pie crust.
05 - Slowly pour the water over the dry ingredients in the crust, ensuring all the flour and sugar are moistened without stirring.
06 - Dot the surface with the butter pieces and drizzle the vanilla extract evenly over the top.
07 - Bake the pie at 400°F for 30 minutes.
08 - Reduce oven temperature to 375°F and bake for an additional 20 minutes until the filling is set at the edges but gently wobbles in the center.
09 - Remove from oven and allow to cool completely to room temperature, then refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses simple pantry ingredients for an easy dessert.
  • Creamy texture with little dairy and a nostalgic flavor.
02 -
  • Use plant-based butter for a dairy-free dessert.
  • The filling sets with no eggs, relying on flour for its custard-like texture.
03 -
  • Do not stir after pouring water over the dry ingredients for best texture.
  • Add a sprinkle of cinnamon or nutmeg to the filling before baking for extra flavor.
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