Water Pie Creamy Vanilla Crust (Printable)

Transform pantry staples into a creamy, custard dessert with delicate vanilla flavor and crisp buttery crust.

# 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

# Method:

01 - Set oven temperature to 400°F (200°C) and allow to preheat fully.
02 - Fit the unbaked 9-inch pie crust into a pie pan, shaping and crimping the edges as desired.
03 - Pour 1 1/2 cups of water directly into the crust, ensuring even coverage.
04 - In a mixing bowl, stir together 3/4 cup sugar and 3 tablespoons flour until homogenous.
05 - Sprinkle the sugar-flour blend uniformly over the water in the pie shell.
06 - Drizzle 1 teaspoon vanilla extract over the top and add a pinch of salt.
07 - Slice 4 tablespoons butter into thin pats and arrange evenly across the surface.
08 - Transfer pie to the lower rack and bake for 30 minutes at 400°F (200°C).
09 - Reduce oven temperature to 375°F (190°C) and continue baking for 20 minutes until the crust becomes golden and the filling sets with a slight jiggle.
10 - Remove from oven, cool completely at room temperature, then refrigerate for a minimum of 2 hours before slicing.

# Expert Advice:

01 -
  • Uses just a handful of affordable ingredients
  • Creamy texture and unique flavor
02 -
  • This pie is naturally egg-free, and can be made vegan with plant-based butter and crust.
  • The filling will firm up as it cools; refrigerating is essential for best texture.
03 -
  • Always bake the pie on the lower oven rack to ensure the bottom crust cooks properly.
  • Refrigerate for at least 2 hours before slicing for clean, neat servings.
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