Save A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.
I first made water pie after discovering it in a collection of historic recipes. It was so simple and nostalgic, I immediately shared it as a comforting treat for family gatherings. The creamy filling always surprises people who expect something much plainer.
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
Instructions
- Prepare oven:
- Preheat the oven to 400°F (200°C)
- Prepare 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 mixture:
- 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
- Finish filling:
- Do not stir. Dot the surface with butter pieces and drizzle the vanilla extract over the top
- Bake:
- 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 refrigerate:
- Remove from oven and cool completely to room temperature, then refrigerate for at least 2 hours before slicing
Save This water pie is now a favorite for simple Sundays when my kids want dessert but our pantry is running low. Everyone loves how it tastes much richer than the humble ingredients suggest.
Required Tools
You will need a 9-inch pie plate, mixing bowl, whisk, measuring cups and spoons, and an oven for this recipe.
Allergen Information
The pie contains wheat (gluten) and dairy if you use regular butter and crust. Check your pie crust ingredients to confirm allergens.
Nutritional Information
Each slice contains approximately 190 calories, 6 g total fat, 34 g carbohydrates, and 2 g protein.
Save This easy water pie is sure to impress with its creamy texture and vintage charm. Enjoy as a light dessert any time of year.
Recipe Help
- → What gives the pie its creamy texture?
The combination of flour, sugar, and water bakes into a custard-like filling that creates the creamy texture without heavy dairy.
- → Can I make this pie dairy-free?
Yes, by substituting unsalted butter with plant-based butter, the pie remains creamy while dairy-free.
- → Should the filling be stirred before baking?
No stirring is required; the dry ingredients are sprinkled into the crust, water poured on top, and butter dotted before baking to create the signature texture.
- → How long should the pie chill before serving?
After baking and cooling to room temperature, refrigerate the pie for at least 2 hours to allow the filling to set properly.
- → What flavors complement this pie?
A pinch of cinnamon or nutmeg can be added for warmth, and serving with fresh berries or a dusting of powdered sugar enhances its delicate taste.