Water Pie Creamy Dessert (Print View)

Light creamy pie using simple pantry staples and minimal dairy for a comforting treat.

# Components:

→ Crust

01 - 1 unbaked 9-inch pie crust (store-bought or homemade)

→ Filling

02 - 1 1/2 cups water
03 - 7 tablespoons all-purpose flour
04 - 3/4 cup granulated sugar
05 - 1/4 teaspoon salt
06 - 2 tablespoons unsalted butter, cut into small pieces (plant-based butter for dairy-free)
07 - 1 teaspoon vanilla extract

# Directions:

01 - Preheat the oven to 400°F.
02 - Place the unbaked pie crust into a 9-inch pie plate and crimp the edges.
03 - In a small bowl, whisk together the flour, sugar, and salt until evenly mixed.
04 - Evenly sprinkle the dry mixture over the pie crust bottom.
05 - Slowly pour the water over the dry ingredients in the crust, ensuring all flour and sugar are moistened without stirring.
06 - Dot the surface with butter pieces and drizzle the vanilla extract evenly over the top.
07 - Bake for 30 minutes at 400°F.
08 - Lower oven temperature to 375°F and bake for an additional 20 minutes, until the filling is set at the edges but gently jiggles in the center.
09 - Remove from the oven, cool completely to room temperature, then refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Uses everyday pantry ingredients
  • Light, comforting and easy to make
02 -
  • The pie sets into a custard-like texture as it cools.
  • Double-check crust ingredients for allergens if serving guests.
03 -
  • Let the pie chill fully before slicing for clean pieces.
  • Add a pinch of cinnamon or nutmeg for subtle flavor difference.
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