Water Pie Great Depression (Print Version)
A smooth, custard-like pie with vanilla hints and crisp crust. Simple pantry ingredients deliver classic sweetness.
# Components:
→ Pie
01 - 1 unbaked 9-inch pie crust
02 - 1 1/2 cups water
03 - 4 tablespoons unsalted butter
04 - 3/4 cup granulated sugar
05 - 3 tablespoons all-purpose flour
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
# Directions:
01 - Set oven to 400°F (200°C) and allow to preheat fully.
02 - Fit the unbaked pie crust into a 9-inch pie pan, crimping edges as preferred.
03 - Pour 1 1/2 cups water directly into the pie crust.
04 - Mix granulated sugar and all-purpose flour in a bowl until uniformly blended. Sprinkle evenly over the water inside the crust.
05 - Drizzle vanilla extract over the filling and add a pinch of salt.
06 - Slice unsalted butter into thin pats and arrange evenly on top of the filling.
07 - Place pie on the lower oven rack and bake for 30 minutes at 400°F (200°C).
08 - Reduce oven temperature to 375°F (190°C) and bake an additional 20 minutes until crust is crisp and the filling is gently set but still jiggles slightly in the center.
09 - Remove from the oven and cool completely to room temperature. Refrigerate for at least 2 hours to achieve a creamy texture before slicing.
# Expert Advice:
01 -
- Uses only pantry staples
- Creamy texture with crisp crust
02 -
- This pie contains wheat and dairy
- For vegan, use plant-based butter and crust
03 -
- Chill the pie fully to ensure ideal slicing
- Add a pinch of nutmeg for warmth