Water Pie Custard Dessert (Printable version)

Creamy vanilla custard with crisp crust. Simple pantry staples deliver dessert nostalgia in just one hour.

# What you 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

# Steps to follow:

01 - Preheat oven to 400°F (200°C).
02 - Fit the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired.
03 - Pour 1 1/2 cups water directly into the prepared pie crust.
04 - In a mixing bowl, blend together 3/4 cup granulated sugar and 3 tablespoons all-purpose flour until homogenous.
05 - Sprinkle the sugar-flour mixture evenly across the water in the pie crust.
06 - Drizzle 1 teaspoon vanilla extract over the surface and add a pinch of salt.
07 - Slice 4 tablespoons unsalted butter into thin pats and arrange them evenly on top.
08 - Transfer the pie to the lower oven rack; bake for 30 minutes at 400°F (200°C).
09 - Reduce oven temperature to 375°F (190°C) and bake for an additional 20 minutes, until the crust is golden and the filling is set with a slight jiggle in the center.
10 - Remove the pie from the oven and allow to cool fully at room temperature. Refrigerate for a minimum of 2 hours before slicing to ensure optimal texture.

# Expert tips:

01 -
  • Uses only basic pantry ingredients
  • Creamy texture with a crispy sweet crust
02 -
  • Water pie is naturally vegetarian and easily made vegan by swapping butter and crust.
  • Allow the pie to chill thoroughly for best slicing and custard-like texture.
03 -
  • Chill the pie for at least 2 hours before slicing for clean pieces.
  • Add a sprinkle of cinnamon or nutmeg to the filling before baking for extra flavor.
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