Description
Water Pie is a unique and simple dessert featuring a delicate custard-like filling made primarily from water, flour, sugar, and butter baked in a flaky deep-dish pie crust. This old-fashioned recipe yields a subtly sweet, creamy pie that sets as it cools, offering a surprisingly luscious texture and comforting vanilla flavor without eggs or dairy liquids, perfect for a light and nostalgic treat.
Ingredients
Scale
Pie
- 1 9-inch deep-dish pie crust, unbaked
- 1 1/2 cups water
- 4 tablespoons all-purpose flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 tablespoons butter, cut into 5 pieces
Instructions
- Preheat and prepare crust: Preheat the oven to 400°F (204°C). Place the unbaked 9-inch deep-dish pie crust on a baking sheet to catch any drips and make handling easier.
- Add water: Carefully pour 1 1/2 cups of water directly into the empty pie crust, ensuring an even layer without spilling.
- Sprinkle dry ingredients: In a small bowl, combine 4 tablespoons of all-purpose flour and 1 cup of sugar. Evenly sprinkle this flour and sugar mixture over the surface of the water in the pie crust without stirring or mixing it in.
- Add vanilla and butter: Drizzle 2 teaspoons of vanilla extract over the top of the pie filling. Then, distribute 5 tablespoons of butter, cut into 5 pieces, evenly across the top of the mixture.
- Bake initially: Place the pie in the preheated oven and bake at 400°F for 30 minutes. This step helps the filling begin to set and the crust to start browning.
- Reduce heat and continue baking: Lower the oven temperature to 375°F (190°C). If the edges of the crust brown too quickly, cover them with foil to prevent burning. Continue baking the pie for an additional 30 minutes until the filling thickens and the crust is golden.
- Cool and chill: When freshly baked, the filling will appear watery but it will thicken as it cools. Allow the pie to cool completely at room temperature, then cover it and refrigerate until thoroughly chilled before slicing and serving.
Notes
- The pie appears watery when hot but firms up as it cools, so patience is key before serving.
- Cover crust edges with foil if you notice excessive browning during baking.
- This recipe is egg-free and dairy-light except for the butter, suitable for those avoiding eggs.
- To slice cleanly, ensure the pie is fully chilled for a few hours or overnight.
- Using a deep-dish pie crust helps contain the filling as it sets.
