Water Pie Great Depression (Print Version)

Enjoy a creamy vanilla dessert with a crisp crust, using simple pantry ingredients from a bygone era.

# Components:

→ Pie Filling and Crust

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

# Directions:

01 - Preheat the oven to 400°F.
02 - Arrange the unbaked pie crust in a 9-inch pie pan and crimp the edges as desired.
03 - Pour water directly into the prepared pie crust.
04 - In a mixing bowl, blend sugar and flour thoroughly. Sprinkle the mixture evenly over the water in the pie crust.
05 - Drizzle vanilla extract across the filling and add a pinch of salt.
06 - Slice butter into thin pats and distribute evenly over the surface.
07 - Position the pie on the lower oven rack. Bake at 400°F for 30 minutes.
08 - Reduce oven temperature to 375°F and continue baking for 20 minutes, until the crust becomes golden and the filling is set but retains a slight jiggle.
09 - Remove the pie from the oven and allow it to cool completely to room temperature. Refrigerate for at least 2 hours before slicing to achieve optimal texture.

# Expert Advice:

01 -
  • Uses basic pantry ingredients
  • Easy to prepare with minimal equipment
02 -
  • For extra flavor, add ground cinnamon or nutmeg before baking
  • Using vegan butter and crust makes this recipe fully plant-based
03 -
  • Let the pie chill fully before serving for best texture
  • Slice with a sharp knife for clean pieces
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