Water Pie Creamy Dessert (Print Version)

Vintage creamy pie using simple pantry staples for a light and comforting dessert treat.

# Components:

→ 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

# Method:

01 - Preheat the oven to 400°F.
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.
04 - Evenly sprinkle the dry mixture into the pie crust. Slowly pour the water over the dry ingredients in the crust, ensuring all the flour and sugar are moistened. Do not stir. Dot the surface with butter pieces and drizzle vanilla extract over the top.
05 - Bake for 30 minutes at 400°F.
06 - Reduce oven temperature to 375°F and bake for an additional 20 minutes until the filling is set around the edges but slightly jiggles in the center.
07 - Remove from oven and allow to cool completely to room temperature. Refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses just basic ingredients easily found in the pantry
  • Creamy texture with minimal dairy, great for vegetarian diets
02 -
  • The pie turns out with a soft custard-like texture similar to chess pie
  • For dairy-free needs, use plant-based butter as a substitute
03 -
  • Let the pie cool fully in the fridge for best slicing results
  • Try adding a pinch of cinnamon or nutmeg for extra warmth
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