Pin A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.
I first tried water pie out of curiosity, and was amazed by the soft custard-like texture it created with simple ingredients. It quickly became a favorite when I need a quick dessert and want to use what is already in my kitchen.
Ingredients
- Unbaked 9-inch pie crust: Store-bought or homemade
- Water: 1 1/2 cups (355 ml)
- All-purpose flour: 7 tablespoons (55 g)
- Granulated sugar: 3/4 cup (150 g)
- Salt: 1/4 teaspoon
- Unsalted butter: 2 tablespoons (28 g), cut into small pieces (use plant-based butter for dairy-free)
- Vanilla extract: 1 teaspoon
Instructions
- Prepare the oven:
- Preheat the oven to 400°F (200°C)
- Prepare the crust:
- Place the unbaked pie crust into a 9-inch pie plate and crimp the edges
- Mix dry ingredients:
- In a small bowl, whisk together the flour, sugar, and salt
- Add to crust:
- Evenly sprinkle the dry mixture into the pie crust
- Add water:
- Slowly pour the water over the dry ingredients in the crust, making sure to moisten all the flour and sugar
- Add butter and vanilla:
- Dot the surface with butter pieces and drizzle the vanilla extract over the top. Do not stir
- Bake:
- Bake for 30 minutes, then reduce oven temperature to 375°F (190°C) and continue baking for another 20 minutes, until filling is set around the edges but may still jiggle slightly in the center
- Cool:
- Remove from oven and cool completely to room temperature, then refrigerate for at least 2 hours before slicing
Pin 
Pin This pie brought fun memories to my family table when we made it together on a weekend afternoon. Everyone was surprised by how delicious and creamy it turned out with so few ingredients.
Required Tools
9-inch pie plate, mixing bowl, whisk, measuring cups and spoons, oven
Allergen Information
Contains wheat (gluten). Contains dairy (butter) if not using plant-based substitute. Double-check crust ingredients for allergens.
Nutritional Information
Per serving: 190 calories, 6 g total fat, 34 g carbohydrates, 2 g protein.
Pin 
Pin This easy dessert is a true testament to comfort and creativity in the kitchen. Try it with your favorite toppings for a personalized touch.
Recipe FAQ
- → What gives the pie its creamy texture?
The combination of flour and water thickens during baking, while butter and vanilla add richness, creating a smooth, custard-like filling.
- → Can I make this pie dairy-free?
Yes, use plant-based butter substitutes to achieve a dairy-free version without losing flavor or texture.
- → How long should I chill the pie before serving?
Refrigerate for at least 2 hours after baking to allow the filling to set properly for clean slices.
- → Are there any flavor variations suggested?
Adding a pinch of cinnamon or nutmeg enhances flavor without overpowering the delicate filling.
- → What texture can I expect from this pie?
The texture is soft and similar to a custard or chess pie, with a slight jiggle in the center when freshly baked.
- → Is a homemade crust necessary?
An unbaked 9-inch pie crust, whether store-bought or homemade, works well as the base for this dessert.