Water Pie Creamy Light Dessert (Print Version)

A creamy, vintage-style pie using pantry staples for a light and comforting finish.

# What You'll Need:

→ 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)
07 - 1 teaspoon vanilla extract

# How to Make It:

01 - Heat the oven to 400°F (200°C).
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges to secure.
03 - In a small bowl, whisk together the flour, sugar, and salt until combined.
04 - Evenly sprinkle the dry mixture over the pie crust; slowly pour water over the mixture ensuring even moisture without stirring.
05 - Dot the surface with small butter pieces and drizzle the vanilla extract evenly on top.
06 - Bake the pie at 400°F (200°C) for 30 minutes.
07 - Lower oven temperature to 375°F (190°C) and bake for an additional 20 minutes until the filling is set around the edges but slightly jiggly in the center.
08 - Remove from oven and allow to cool completely to room temperature; refrigerate for at least 2 hours before slicing and serving.

# Expert Advice:

01 -
  • Made from simple ingredients you likely have at home
  • Creamy texture with minimal effort
02 -
  • Traditional water pie gets its custard-like texture from a simple flour and sugar blend, without eggs.
  • Chilling after baking is essential for clean slices and perfect texture.
03 -
  • For extra flavor, add a pinch of cinnamon or nutmeg to the filling.
  • Allow the pie to chill for best texture before serving.
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