Be sure to allow at least 8 hours to chill.
Rachel Marek
During the pandemic, manynostalgic recipeswere revived as home cooks looked for budget-friendly recipes to try.
We first started seeing Depression-era water pie on TikTok and we were instantly intrigued.
Credit:Rachel Marek
A pie made with water?
How could that work?
Our Test Kitchen tested (and loved!)
the the classic water pie recipe.
It bakes into a buttery, custard-like dessert that’s flavored with vanilla.
Here’s how to make water pie including the proper way to serve it.
What Is Water Pie?
Ingenious home cooks created this budget-friendly pie recipe using the pantry staples they had on hand.
The custard-like filling is made mostly of water along with flour, sugar, vanilla, and butter.
Rather than thickening the custard with eggs, this recipe uses the starch in flour.
It comes together almost magically as it bakes.
Water Pie Ingredients
Raid your pantry and fridge for the ingredients to make water pie.
Chances are, you’ve got nearly everything you’ll need to make this inexpensive dessert.
Add the wet ingredients to the shell and sprinkle with the flour mixture.
Dot on the butter slices and place in the oven.
Bake for an hour, covering the crust edges halfway through.
When you take the pie out, don’t be alarmed if it’s jiggly in the center.
It will continue to set up as it cools.
It will need at least 8 hours of chill time in the fridge before serving.
How to Serve Water Pie
This pie is best served chilled or at room temperature.
In fact, we don’t recommend heating it up at all.
The filling will lose its texture when warmed.
How to Store Water Pie
Cover andstore the piein the refrigerator for up to 3 days.
Using a pastry blender cut in 1/4 cup shortening and 2 tablespoons butter until pea size.
Push moistened flour mixture to side of bowl.
Repeat moistening flour, gradually adding ice water until flour mixture begins to come together.
Gather flour mixture, kneading gently until it holds together.
Shape into a ball; flatten slightly.
On a lightly floured surface roll pastry into a 12-inch circle.
Transfer to a 9-inch pie plate.
Trim and flute edge.
(Or if using purchased pastry, let pie crust stand according to package directions; unroll.
Place in a 9-inch pie plate.
Flute edge as desired.)
Preheat oven to 375F.
In a medium bowl stir together sugar, flour, and salt: set aside.
In a 2-cup liquid measuring cup combine water, vanilla, and vinegar.
Carefully pour water mixture into unbaked pie crust.
Sprinkle sugar mixture over water mixture in crust.
Place butter pieces on top.
Bake for 30 minutes.
Cover edge of pie with foil to prevent overbrowning.
Bake for 30 minutes more.
(The filling will be bubbly at this point, but not completely set.)
Remove pie from oven.
Cool on a wire rack at room temperature for 1 hour.
Loosely cover pie and refrigerate at least 8 hours before serving.
(Filling will set up upon standing.).
Serve chilled or at room temperature.
2,000 calories a day is used for general nutrition advice.
