Water Pie Creamy Dessert (Printable Version)

Vintage creamy water pie made with pantry staples and minimal dairy, perfect for a light dessert.

# Ingredient List:

→ Crust

01 - 1 unbaked 9-inch pie crust (store-bought or homemade)

→ Filling

02 - 1 1/2 cups water
03 - 7 tablespoons all-purpose flour
04 - 3/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 2 tablespoons unsalted butter, cut into small pieces (use plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract

# Steps:

01 - Preheat the oven to 400 degrees Fahrenheit.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
03 - In a small bowl, whisk together the flour, sugar, and salt until evenly mixed.
04 - Evenly sprinkle the dry mixture into the pie crust, ensuring full coverage.
05 - Slowly pour the water over the dry ingredients in the crust, moistening all flour and sugar without stirring.
06 - Dot the surface with butter pieces and drizzle the vanilla extract over the top without mixing.
07 - Bake the pie at 400 degrees Fahrenheit for 30 minutes.
08 - Lower the oven temperature to 375 degrees Fahrenheit and bake for an additional 20 minutes until the filling is set around the edges but slightly jiggly in the center.
09 - Remove pie from oven and allow it to cool completely to room temperature, then refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses basic, budget-friendly ingredients
  • Creamy texture despite minimal dairy
02 -
  • Water pie is a classic Great Depression dessert using affordable pantry staples.
  • The pie sets with just flour and sugar, no eggs or cream required.
03 -
  • To prevent soggy crust, bake the pie on a lower rack.
  • Double-check your pie crust ingredients if you require dairy-free or gluten-free.
Return