Water Pie Custard Vanilla Crust (Print)

Creamy vanilla filling and crisp crust blend for a simple, nostalgic Great Depression-era American dessert.

# Components:

→ Pie

01 - 1 unbaked 9-inch pie crust
02 - 1 1/2 cups water
03 - 4 tablespoons unsalted butter
04 - 3/4 cup granulated sugar
05 - 3 tablespoons all-purpose flour
06 - 1 teaspoon vanilla extract
07 - Pinch of salt

# Directions:

01 - Preheat oven to 400°F. Position rack to lower setting.
02 - Place unbaked 9-inch pie crust into a pie pan and crimp the edges.
03 - Pour water directly into the pie crust.
04 - Mix sugar and flour in a bowl until fully blended. Sprinkle this mixture evenly over the water.
05 - Drizzle vanilla extract over the top and add a pinch of salt.
06 - Slice butter into thin pats and distribute evenly across the surface.
07 - Place pie on the lower oven rack and bake for 30 minutes at 400°F.
08 - Reduce oven temperature to 375°F and continue baking for 20 minutes until crust is golden and filling is set with a gentle jiggle.
09 - Remove pie from oven, let cool to room temperature, and refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses minimal pantry ingredients
  • Creamy filling and crispy crust
02 -
  • Water pie originates from the Great Depression as a way to make dessert without eggs or milk
  • Let the pie chill thoroughly for the best texture and clean slices
03 -
  • Add 1/2 teaspoon ground cinnamon or nutmeg for a hint of spice
  • Serve with fresh berries or whipped cream for a modern twist
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