Water Pie Creamy Dessert (Printable Version)

A vintage creamy water pie with simple pantry ingredients, perfect for a light and comforting dessert.

# What You'll Need:

→ 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 (plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 400°F. Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
02 - Whisk together flour, sugar, and salt in a small bowl.
03 - Sprinkle the dry mixture evenly over the pie crust.
04 - Slowly pour water over the dry ingredients in the crust, moistening all the flour and sugar. Do not stir. Dot butter pieces over the surface and drizzle vanilla extract on top.
05 - Bake for 30 minutes at 400°F, then reduce oven temperature to 375°F and bake for an additional 20 minutes until filling is set around the edges but still slightly jiggly in the center.
06 - Remove from oven and allow to cool completely at room temperature. Refrigerate for at least 2 hours before slicing.

# Expert Suggestions:

01 -
  • Uses basic pantry ingredients
  • Creamy texture with minimal dairy
02 -
  • Water pie originally became popular during times when dairy and eggs were scarce.
  • The final texture is similar to soft custard or chess pie.
03 -
  • Let the pie cool and chill thoroughly for clean slices.
  • A pinch of cinnamon or nutmeg gives extra flavor without changing texture.
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