Water Pie Custard Crust (Printer View)

Creamy vanilla filling and crisp crust combine for a nostalgic, easy-to-make Depression-era American dessert.

# What you'll 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

# Method:

01 - Set oven to 400°F and allow to preheat fully.
02 - Fit the unbaked pie crust into a 9-inch pie pan, shaping or crimping edges as preferred.
03 - Pour water directly into the pie crust, ensuring even distribution.
04 - Combine granulated sugar and all-purpose flour in a mixing bowl until uniform. Sprinkle the mixture evenly across the water in the crust.
05 - Drizzle vanilla extract over the filling and add a pinch of salt. Cut unsalted butter into thin pats and arrange evenly over the surface.
06 - Set pie pan on oven’s lower rack. Bake for 30 minutes at 400°F until crust starts to turn golden.
07 - Reduce temperature to 375°F and continue baking for 20 minutes, until crust is deep golden and filling is mostly set, retaining a gentle jiggle at the center.
08 - Withdraw pie from oven and allow to cool entirely to room temperature. Refrigerate for a minimum of 2 hours, ensuring proper set before cutting.

# Expert Advice:

01 -
  • Uses basic pantry ingredients
  • Easy & budget-friendly dessert
02 -
  • This dessert is vegetarian but can be made vegan with plant-based substitutes.
  • Always check store-bought crusts for potential allergens like dairy or egg.
03 -
  • For added flavor, sprinkle a little cinnamon or nutmeg before baking.
  • Let the pie chill completely for best slicing and creamy texture.
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