Water Pie Cream Pantry

A vintage, surprisingly creamy pie made with pantry staples and minimal dairy, perfect for a light and comforting dessert.

This recipe reminds me of the resourcefulness of generations past, creating delicious desserts with what was on hand. Water pie is a testament to simplicity and comfort, and the creamy filling is always a pleasant surprise for guests.

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

Preheat oven:

Set oven to 400°F (200°C)

Prepare crust:

Place unbaked pie crust into a 9-inch pie plate and crimp the edges

Combine dry ingredients:

Whisk flour, sugar, and salt in a small bowl

Add dry mixture:

Sprinkle flour mixture evenly into pie crust

Add water:

Slowly pour water over dry mixture to moisten all flour and sugar (do not stir)

Dot and flavor:

Dot surface with butter pieces and drizzle vanilla extract over the top

Bake:

Bake at 400°F for 30 minutes, then reduce oven to 375°F (190°C) and bake 20 minutes more until edges are set and center may still jiggle slightly

Cool:

Remove from oven, cool to room temperature, then refrigerate at least 2 hours before slicing

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Making water pie was once a family tradition on quiet weekends, and I remember my grandmother showing me how to pour water gently to avoid disturbing the layers. We would wait patiently as the aroma filled the kitchen, eager for that unmistakably creamy first bite.

Required Tools

9-inch pie plate, mixing bowl, whisk, measuring cups and spoons, oven

Allergen Information

Contains wheat (gluten) and dairy (unless plant-based butter is used). Double-check pie crust ingredients for allergens.

Nutritional Information

Per serving: 190 calories, 6 g total fat, 34 g carbohydrates, 2 g protein

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Water pie proves that dessert can be delicious even when ingredients are scarce. Enjoy a slice for a light, nostalgic treat at any time.

Recipe Questions & Answers

→ What gives Water Pie its creamy texture?

The combination of flour and water, baked slowly, creates a custard-like creamy filling that sets around the edges but remains slightly soft in the center.

→ Can the crust be homemade or store-bought?

Both options work well; just ensure the dough is unbaked before adding the filling for proper baking and texture.

→ How can I make this dessert dairy-free?

Use plant-based butter instead of regular butter to keep the dessert free from dairy while maintaining richness.

→ Is it necessary to stir the filling after adding water?

No stirring is recommended; the ingredients should remain layered so the flour mixture absorbs water evenly as it bakes.

→ What serving suggestions complement this pie?

Serve chilled or at room temperature, optionally dusted with powdered sugar or topped with fresh berries for added freshness.

→ Can I add spices to enhance flavor?

Adding a pinch of cinnamon or nutmeg before baking adds a warm, aromatic note without overpowering the delicate custard.