Water Pie Creamy Dessert (Printer View)

A vintage creamy pie with pantry staples offering a light, comforting finish for any meal.

# 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 (substitute plant-based butter for dairy-free option)
07 - 1 teaspoon vanilla extract

# Method:

01 - Heat the oven to 400°F.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges securely.
03 - In a small bowl, whisk together the flour, sugar, and salt until thoroughly mixed.
04 - Evenly sprinkle the flour mixture into the prepared pie crust.
05 - Slowly pour water over the dry ingredients in the crust, ensuring all the mixture is moistened without stirring.
06 - Dot the surface with butter pieces and drizzle the vanilla extract on top.
07 - Bake for 30 minutes at 400°F, then reduce heat to 375°F and continue baking for 20 minutes more until edges are set and center is slightly jiggly.
08 - Remove from oven, cool to room temperature, then refrigerate for at least 2 hours before slicing and serving.

# Expert Advice:

01 -
  • Uses simple pantry ingredients
  • Light and comforting flavor, perfect for dessert
02 -
  • The texture is similar to soft custard or chess pie.
  • You can serve this pie chilled or at room temperature, and top with berries for added flavor.
03 -
  • Try adding a pinch of cinnamon or nutmeg for subtle warmth.
  • Dust with powdered sugar or top with fresh berries just before serving.
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