Water Pie Vintage Creamy (Print version)

A vintage dessert with a creamy filling using pantry staples, light and comforting.

# What You Need:

→ Crust

01 - 1 unbaked 9-inch pie crust (store-bought or homemade)

→ Filling

02 - 1 ½ cups water
03 - 7 tablespoons all-purpose flour
04 - ¾ cup granulated sugar
05 - ¼ teaspoon salt
06 - 2 tablespoons unsalted butter, cut into small pieces (plant-based butter for dairy-free option)
07 - 1 teaspoon vanilla extract

# How to Make:

01 - Set the oven temperature 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 evenly mixed.
04 - Evenly sprinkle the flour, sugar, and salt mixture over the pie crust base.
05 - Slowly pour the water evenly over the dry ingredients in the crust, ensuring all flour and sugar are moistened without stirring.
06 - Dot the surface with pieces of butter, then drizzle the vanilla extract evenly on top.
07 - Bake the pie for 30 minutes at 400°F.
08 - Decrease oven temperature to 375°F and continue baking for an additional 20 minutes until the filling is set around edges but slightly jiggly in the center.
09 - Remove pie from oven, allow to cool completely to room temperature, then refrigerate for at least 2 hours before slicing.

# Expert tips:

01 -
  • Uses basic ingredients found in every kitchen
  • Creamy texture for a light dessert that is very easy to prepare
02 -
  • For a fully dairy-free version, substitute plant-based butter.
  • The texture is similar to soft custard or chess pie and will firm up after chilling.
03 -
  • Add a pinch of cinnamon or nutmeg for extra flavor.
  • Serve chilled or at room temperature for the best texture.
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