Water Pie Great Depression (Printable)
Simple pantry staples transform into a classic dessert with creamy vanilla filling and crisp crust.
# What You Need:
→ Pie
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
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. Place the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired.
02 - Pour water directly into the pie crust.
03 - In a small bowl, blend granulated sugar and all-purpose flour until combined. Evenly sprinkle over the water in the pie crust.
04 - Drizzle vanilla extract over the filling and add a pinch of salt. Slice butter into thin pats and distribute evenly atop the surface.
05 - Carefully transfer the pie to the lower oven rack and bake for 30 minutes at 400°F.
06 - Reduce oven temperature to 375°F and continue baking for 20 minutes, until the crust is golden and the filling gently jiggles in the center.
07 - Remove pie from oven and allow to cool entirely at room temperature. Refrigerate for at least 2 hours prior to slicing for optimal set.
# Expert Advice:
01 -
- Uses only basic pantry staples
- Unique custard-like texture that surprises with every bite
02 -
- Check store-bought pie crusts for egg, dairy, or soy to avoid hidden allergens
- The filling sets up firm after chilling but may look loose right from the oven
03 -
- Let pie chill fully for clean slicing and best texture
- A sprinkle of cinnamon or nutmeg adds a deeper flavor to the filling