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Water Pie

A Depression-era custard-like pie made with simple pantry ingredients that transforms water, sugar, flour, butter, and vanilla into a silky, elegant dessert.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 unbaked 9-inch pie crust
  • 1 1/2 cups sugar
  • 2 tablespoons all-purpose flour
  • 2 tablespoons butter melted
  • 1 cup water
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Equipment

  • 9 inch pie dish
  • Measuring cups and spoons
  • Mixing bowl
  • Whisk
  • Wooden spoon
  • Oven
  • Pie crust (store-bought or homemade)

Method
 

  1. Preheat the oven to 350°F (175°C) and position a rack in the lower third of the oven.
  2. In a mixing bowl, whisk together the sugar, flour, and salt until evenly combined.
  3. Add the melted butter and vanilla extract to the dry ingredients, then gradually stir in the water until the mixture is smooth and lump-free.
  4. Place the unbaked pie crust in a 9-inch pie dish and let it sit at room temperature while you finish the filling.
  5. Pour the filling into the crust, filling it to about 1/4 inch from the rim.
  6. Bake on the lower oven rack for 28 to 32 minutes, or until the top is golden and the center is just slightly jiggly.
  7. Test for doneness by inserting a knife about 1 inch from the edge; it should come out mostly clean with a small bit of filling attached.
  8. Remove the pie from the oven and cool on a wire rack for 15 to 20 minutes before slicing.

Notes

The filling firms up as it cools; for clean slices, allow the pie to cool for at least one hour before serving.