Save to Pinterest A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.
When I discovered water pie in my grandmother's old recipe cards, I was skeptical at first. The final result tasted nostalgic and delicate, reminding me of simpler family desserts enjoyed on quiet afternoons.
Ingredients
- Unbaked 9-inch pie crust: Store-bought or homemade
- Water: 1 1/2 cups (355 ml)
- All-purpose flour: 7 tablespoons (55 g)
- Granulated sugar: 3/4 cup (150 g)
- Salt: 1/4 teaspoon
- Unsalted butter: 2 tablespoons (28 g), cut into small pieces (use plant-based butter for dairy-free)
- Vanilla extract: 1 teaspoon
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Instructions
- Prepare Oven:
- Preheat the oven to 400°F (200°C).
- Crust:
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
- Mix Dry Ingredients:
- In a small bowl, whisk together the flour, sugar, and salt.
- Add Dry Mix:
- Evenly sprinkle the dry mixture into the pie crust.
- Add Water:
- Slowly pour the water over the dry ingredients in the crust, making sure to moisten all the flour and sugar.
- Top and Bake:
- Do not stir. Dot the surface with butter pieces and drizzle the vanilla extract over the top. Bake for 30 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for another 20 minutes, until the filling is set around the edges but may still jiggle slightly in the center.
- Cool and Serve:
- Remove from oven and cool completely to room temperature, then refrigerate for at least 2 hours before slicing.
Save to Pinterest My kids were amazed when I told them what was inside this pie, and now it is a requested treat for family gatherings, especially when we want something light after a big dinner.
Required Tools
9-inch pie plate, mixing bowl, whisk, measuring cups and spoons, oven
Allergen Information
Contains wheat (gluten) and dairy (butter) if not using plant-based substitute. Check pie crust ingredients for allergens.
Nutritional Information
Calories: 190, Total Fat: 6 g, Carbohydrates: 34 g, Protein: 2 g (per serving)
Save to Pinterest This pie is the perfect finish for any meal, especially if you love old-fashioned recipes. Refrigerate leftovers for the creamiest texture the next day.
Common Recipe Questions
- → What gives water pie its creamy texture?
The combination of flour, sugar, and butter in the filling creates a custard-like creamy texture when baked without stirring.
- → Can I make a dairy-free version of this pie?
Yes, substitute the butter with plant-based alternatives to keep it dairy-free without sacrificing flavor.
- → How long should the pie chill before serving?
It's best to refrigerate the pie for at least 2 hours after baking to allow it to set properly and enhance flavors.
- → What spices can enhance the flavor of the pie?
A pinch of cinnamon or nutmeg can be added to the filling for a warm, aromatic twist.
- → Is the crust store-bought or homemade preferable?
Either works well; store-bought crusts save time, while homemade crusts offer a fresher, flakier base.
