Save A nostalgic dessert from the Great Depression era, water pie transforms simple pantry staples into a surprisingly creamy, custard-like treat with a delicate vanilla flavor and crisp, sugary crust.
I first made water pie out of pure curiosity, and was amazed by how such basic ingredients produced a comforting and delicious dessert reminiscent of family recipes passed down through generations.
Ingredients
- Unbaked 9-inch pie crust: Store-bought or homemade
- Water: 1 1/2 cups
- Unsalted butter: 4 tablespoons
- Granulated sugar: 3/4 cup
- All-purpose flour: 3 tablespoons
- Vanilla extract: 1 teaspoon
- Salt: Pinch
Instructions
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Prepare Crust:
- Place the unbaked pie crust into a 9-inch pie pan, crimping the edges as desired.
- Add Water:
- Pour the water directly into the pie crust.
- Mix Sugar and Flour:
- In a small bowl, mix together the sugar and flour until thoroughly combined. Sprinkle this mixture evenly over the water in the crust.
- Add Flavor and Butter:
- Drizzle the vanilla extract over the top and add a pinch of salt. Slice the butter into thin pats and distribute them evenly over the surface.
- Bake:
- Carefully transfer the pie to the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
- Reduce Temperature:
- Reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes, until the crust is golden and the filling is set with a slight jiggle in the center.
- Cool and Slice:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Save When my grandmother first shared this recipe, she recalled her own mother baking water pie during hard times, proving that ingenuity and love make for the best family desserts.
Variations
For extra flavor, sprinkle ground cinnamon or nutmeg over the pie before baking, or add a touch of lemon zest for brightness.
Serving Suggestions
Enjoy slices with fresh berries, whipped cream, or dusted with a little powdered sugar for a sweet finish.
Storage & Make Ahead
Store leftover pie covered in the refrigerator for up to three days. Water pie can also be made ahead and chilled for gatherings.
Save This humble pie is perfect for sharing, bridging tradition and simplicity with every creamy slice.
Recipe Guide
- → What texture does water pie have?
Water pie develops a creamy, custard-like interior with a lightly crisp, sugary top and a flaky crust.
- → Can I use a homemade pie crust?
Yes, both homemade and store-bought pie crusts work well and deliver delicious results.
- → Is it possible to make this dessert vegan?
Absolutely! Substitute plant-based butter and a vegan pie crust for a fully vegan version.
- → How do I know when the pie is done?
The pie is ready when the crust is golden and the filling is set with a slight jiggle at the center.
- → What flavors can I add to enhance the pie?
A sprinkle of cinnamon or nutmeg before baking adds warmth and depth to the finished dessert.
- → How should water pie be served?
Let the pie cool completely and chill before slicing, then serve plain or with whipped cream and berries.