Old Fashioned Water Pie

Would you believe one of the most magical, melt-in-your-mouth pies comes from just water, sugar, and a few pantry staples? This Depression-era Water Pie is the ultimate proof that sometimes the simplest ingredients create the most extraordinary desserts. One bite of this custard-like pie with its delicate caramel notes will have you questioning everything you thought you knew about baking!

Water Pie emerged during hard times when fresh ingredients were scarce, but the human craving for something sweet remained. The magic happens as the simple ingredients transform during baking, creating a silky, butterscotch-like filling that sets up beautifully when chilled. It’s like a culinary magic trick – you’ll pour water into a pie crust and pull out a luxurious dessert that tastes like it should have required far fancier ingredients!

Ingredients

• 1 deep dish 9-inch pie crust, uncooked
• 1½ cups tap water
• 4 tablespoons all-purpose flour
• 1 cup white granulated sugar
• ½ teaspoon salt
• 2 teaspoons vanilla extract
• 5 tablespoons butter, sliced into thin pats

Steps

1. Preheat your oven to 400°F (205°C). Place your oven rack in the center position for even heat distribution.
2. Carefully pour the 1½ cups of water directly into the uncooked pie shell. The water should come about halfway up the sides of the crust. Be careful not to splash water onto the crust edges, as this can prevent proper browning.
3. In a medium bowl, thoroughly whisk together the 4 tablespoons flour, 1 cup sugar, and ½ teaspoon salt until completely combined with no lumps. The mixture should look like fine sand when properly mixed.
4. Gently sprinkle the dry mixture evenly over the water in the pie crust. Work from the outside in, creating an even layer across the entire surface. This is critical: DO NOT STIR the mixture into the water – the magic of this pie depends on these distinct layers.
5. Evenly drizzle the 2 teaspoons vanilla extract over the surface. Then arrange the 5 tablespoons of thinly sliced butter pats across the top, spacing them evenly. They’ll melt and create a beautiful golden crust during baking.
6. Carefully transfer the pie to the oven (the liquid will be very wobbly) and bake at 400°F (205°C) for 30 minutes. You’ll notice the top beginning to form a light golden crust.
7. Without opening the oven door, reduce the heat to 375°F (190°C) and continue baking for 30 more minutes. The top should be golden brown and have a slight wobble in the center when gently shaken.
8. Remove from the oven and place on a cooling rack. Don’t worry if the filling still looks liquid and unset – this is normal! The pie will firm up significantly as it cools and is refrigerated.
9. Allow the pie to cool completely at room temperature (about 2 hours), then refrigerate for at least 4 hours or overnight. The chilling time is essential for the pie to set properly into its custard-like consistency.
10. Serve cold with a dollop of whipped cream if desired. Store any leftovers covered in the refrigerator for up to 3 days.

Smart Swaps

• Replace vanilla extract with 1 teaspoon almond extract plus 1 teaspoon vanilla for a subtle nutty variation
• Add ¼ teaspoon cinnamon to the dry ingredients for a warm spice note
• Try brown sugar instead of white sugar (same amount) for a deeper caramel flavor
• Use salted butter and omit the added salt for a more pronounced sweet-salty balance

Make It Diabetes-Friendly

• Substitute sugar with ¾ cup Splenda Granular or ½ cup plus 2 tablespoons Swerve Granular (reduces carbs by approximately 24g per serving)
• Use a whole wheat or almond flour pie crust to lower the glycemic impact
• Serve smaller portions (8 slices instead of 6) with a side of fresh berries to add fiber
• Add ¼ teaspoon cinnamon to the mixture, as cinnamon may help regulate blood sugar

Pro Tips

• For the silkiest texture, make sure your water is at room temperature, not cold from the tap
• Place a baking sheet under your pie as it bakes to catch any potential overflow
• If the crust edges brown too quickly, cover them with foil or a pie shield after the first 20 minutes
• The pie must be completely cold before slicing – rushing this step will result in a runny filling
• This pie is perfect for making 1-2 days ahead of when you need it, as the flavor actually improves with time