Water Pie Vanilla Custard (Print Version)

Creamy vanilla custard dessert with a crisp crust inspired by historic pantry staples, ready in just an hour.

# Components:

→ Pie Assembly

01 - 1 unbaked 9-inch pie crust
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 - Set oven temperature to 400°F and allow to fully preheat.
02 - Arrange the unbaked 9-inch pie crust inside a pie pan, crimping the edges for an even border.
03 - Pour 1 1/2 cups water directly into the prepared pie crust.
04 - In a mixing bowl, whisk together 3/4 cup granulated sugar with 3 tablespoons all-purpose flour until uniform, then sprinkle evenly over the water.
05 - Drizzle 1 teaspoon vanilla extract across the surface and season with a small pinch of salt.
06 - Slice the 4 tablespoons unsalted butter into thin pats and place them evenly on top.
07 - Set the pie on the lower oven rack and bake for 30 minutes at 400°F.
08 - Reduce oven temperature to 375°F and continue baking for an additional 20 minutes, until the crust turns golden and filling is set yet retains a gentle jiggle.
09 - Remove from oven and cool completely at room temperature. Refrigerate for no less than 2 hours before slicing.

# Expert Advice:

01 -
  • Uses simple pantry ingredients
  • Creamy, comforting texture without eggs or milk
02 -
  • Traditional water pie contains no eggs or milk
  • The crust crisps and the filling sets as it cools and chills
03 -
  • Cut the butter into small pieces for the best melt
  • For a sturdy slice, allow pie to chill fully before serving
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