Old-Fashioned Water Pie (Great Depression Inspired)
Back when pantries were sparse and creativity was a necessity, clever home cooks turned the most basic staples into satisfying desserts. This vintage water pie is a beautiful example—simple, silky, and rich without using eggs or milk. It sounds impossible, but water truly steps in as a star ingredient here!
Ingredients
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1 unbaked deep-dish pie crust (9-inch)
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1½ cups room-temperature water
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4 tablespoons all-purpose flour
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1 cup granulated sugar
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2 teaspoons vanilla extract
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5 tablespoons butter, sliced into 5 pieces
Instructions
1. Prep the crust
Preheat your oven to 400°F. Place the empty pie crust on a baking sheet to catch any spills.
2. Add the water
Pour the 1½ cups of water directly into the pie crust.
3. Make the dry mix
In a small bowl, combine the flour and sugar. Sprinkle this blend evenly over the water inside the crust—do not stir.
4. Add flavor and butter
Drizzle the vanilla extract over the surface. Lay the butter pieces evenly on top.
5. Bake in two stages
Bake at 400°F for 30 minutes. Then reduce the oven temperature to 375°F. Cover the edges of the crust if they’re browning too quickly and bake for another 30 minutes.
6. Cool and set
The filling will look liquid when it comes out—that’s exactly right. Let the pie cool completely on the counter so it can thicken. Once it’s cooled, cover it and chill in the fridge before slicing.
