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 learned about water pie from my grandmother, who often made it when ingredients were scarce but comfort was needed at the table.
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
- Prepare oven:
- Preheat your oven to 400°F (200°C).
- Shape 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 dry ingredients:
- 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:
- Drizzle the vanilla extract over the top and add a pinch of salt.
- Distribute butter:
- 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).
- Finish baking:
- 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:
- Remove from the oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing for best texture.
Save Making this pie together with my family always brings laughter and amazement at how something so simple can taste so comforting.
Required Tools
Use a 9-inch pie pan, mixing bowl, measuring cups and spoons, and an oven to bake this pie easily.
Nutritional Information
Each slice has about 210 calories, 8 g total fat, 33 g carbohydrates, and 2 g protein.
Notes
Add 1/2 teaspoon ground cinnamon or nutmeg for spice, or serve with berries or whipped cream for a modern twist.
Save Enjoy water pie chilled for old-fashioned comfort that sparks conversation and sweet nostalgia.
Recipe FAQ
- → What texture does the filling have?
The filling is custardy and creamy with a gentle vanilla aroma, set but still has a slight jiggle when done.
- → Can I use a homemade pie crust?
Yes, both store-bought and homemade pie crusts work perfectly and will yield excellent results.
- → How do I know the pie is fully baked?
The crust should be golden brown and the filling mostly set, with just a faint movement in the center.
- → Can I make this dessert vegan?
Absolutely—swap the butter for a plant-based alternative and use a vegan crust to adapt this treat.
- → What can I add for extra flavor?
A touch of cinnamon or nutmeg before baking brings warm spice, and fresh berries or whipped cream add contrast.
- → Does the pie need to be refrigerated?
Yes, cooling to room temperature and chilling for at least 2 hours is recommended for ideal texture before serving.