“I still don’t even understand how this pie can come out so delicious with just these ingredients”

Depression Era Water Pie
A humble yet clever dessert from the Great Depression, this vintage water pie proves that even the most basic pantry ingredients can create something unexpectedly rich and comforting. Made with water, sugar, flour, and butter, this simple custard-like pie is a nostalgic nod to resourceful baking.

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🛒 Ingredients

Ingredient	Amount
Unbaked pie crust	1 (homemade or store-bought)
Unsalted butter	4 tablespoons
Granulated sugar	1 cup
All-purpose flour	3 tablespoons
Vanilla extract	1 teaspoon
Salt	¼ teaspoon
Water	1½ cups

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👨‍🍳 How to Make Water Pie

Step 1: Preheat & Prepare the Crust (10 minutes)

Preheat your oven to 400°F (204°C).
Place your unbaked pie crust into a 9-inch pie dish, shaping or crimping the edges as desired. Set aside.

Step 2: Build the Filling (5 minutes)

Pour 1½ cups of water directly into the prepared pie crust.
In a separate bowl, whisk together the sugar, flour, and salt until well blended. Gently sprinkle this dry mixture evenly over the water in the crust—do not stir.

Step 3: Add the Butter & Vanilla (2 minutes)

Cut the cold butter into small cubes and scatter them evenly across the top of the sugar mixture.
Drizzle vanilla extract over the filling.

Step 4: Bake the Pie (60 minutes total)

• Bake at 400°F (204°C) for 30 minutes.
• Without removing the pie from the oven, reduce the heat to 375°F (190°C) and bake for an additional 30 minutes.
  The pie is done when the crust is golden and the filling appears set with a slightly jiggly center.

Step 5: Cool Completely Before Serving

Remove from the oven and allow the pie to cool fully on a wire rack. This step is essential—cooling helps the custard-like filling firm up.
Once cooled, slice and serve as is, or top with a dollop of whipped cream for extra comfort.

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🍽️ Baking Tips & Variations

• Add Warm Spice: Mix in a pinch of cinnamon or nutmeg with the sugar and flour for a cozy, spiced version.
• Avoid Mess: Place your pie dish on a baking sheet before baking to catch any overflow and make it easier to handle.
• Storage: Keep leftovers covered and refrigerated for up to 3 days.