Pin it 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 discovered water pie while exploring vintage recipes from the American Midwest. Its unique method and old-fashioned charm quickly made it a favorite at family gatherings.
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
- Preheat oven:
- Set your oven to 400°F (200°C).
- Prepare crust:
- Place the unbaked pie crust into a 9-inch pie pan and crimp the edges.
- Add water:
- Pour 1 1/2 cups water directly into the pie crust.
- Mix sugar and flour:
- Combine 3/4 cup sugar and 3 tablespoons flour until well mixed; sprinkle evenly over water.
- Add vanilla and salt:
- Drizzle 1 teaspoon vanilla extract and a pinch of salt across the surface.
- Top with butter:
- Slice 4 tablespoons butter into thin pats and evenly distribute over the filling.
- Bake:
- Place pie on the lower oven rack; bake for 30 minutes at 400°F (200°C).
- Reduce heat and continue:
- Lower the temperature to 375°F (190°C) and bake 20 minutes more, until golden and set with slight jiggle.
- Cool and chill:
- Remove pie from oven, cool to room temperature, and refrigerate at least 2 hours before slicing.
Pin it Water pie became a staple at our holiday table, especially when ingredients were scarce. My grandmother loved to serve it with whipped cream and fresh berries.
Recipe Variations
Try adding a dusting of cinnamon or nutmeg for a warm twist, or swap in a whole-wheat crust for extra heartiness.
Serving Suggestions
Slice and serve chilled with a dollop of whipped cream or a spoonful of fruit preserves for extra sweetness.
Nutrition & Allergens
Each serving contains about 210 calories, 8 g fat, and 33 g carbohydrates. This dessert contains wheat and dairy, so check crust packaging for allergens like egg or soy.
Pin it Enjoy this classic water pie as a comforting slice of history—easy to make, endlessly adaptable, and a sweet start to any meal.
Common Questions
- → What makes water pie creamy despite its simple ingredients?
The combination of water, sugar, flour, and butter creates a custard-like texture as it bakes and sets in the crust.
- → Can I use homemade crust for this dessert?
Yes, both homemade and store-bought pie crusts work well for this dish, offering flexibility based on your preference.
- → How long should the dessert cool before serving?
Allow it to cool to room temperature, then refrigerate for at least 2 hours for the best slicing texture.
- → Are there suggested flavor variations?
For a twist, add cinnamon or nutmeg before baking, or serve with berries or whipped cream for extra flavor.
- → Is this dessert suitable for vegetarians?
Yes, the ingredients are vegetarian. For vegan adaptations, use plant-based butter and a vegan crust.
- → Does water pie contain allergens?
It contains wheat and dairy; store-bought crusts may also include soy or eggs, so check the labels if needed.