Water Pie Creamy Custard (Print Version)

Creamy custard-style dessert with vanilla notes and crisp crust. Nostalgic, simple ingredients, comforting flavors.

# Components:

→ Pie

01 - 1 unbaked 9-inch pie crust
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

# Preparation Steps:

01 - Set oven to 400°F and allow to reach full temperature before beginning.
02 - Fit the unbaked pie crust into a 9-inch pie pan, crimping edges as desired.
03 - Pour the measured water directly into the prepared pie crust.
04 - In a mixing bowl, blend granulated sugar and all-purpose flour until homogeneous. Sprinkle evenly over water in pie crust.
05 - Drizzle vanilla extract on the surface and scatter a pinch of salt.
06 - Slice unsalted butter into thin pats and arrange evenly atop mixture.
07 - Place pie pan on lower oven rack. Bake for 30 minutes at 400°F.
08 - Lower the oven temperature to 375°F. Continue baking for 20 minutes, until crust turns golden and filling is mostly set with a slight jiggle in the center.
09 - Remove pie from oven. Leave to cool completely at room temperature. Refrigerate for a minimum of 2 hours before slicing for optimal texture.

# Expert Advice:

01 -
  • Uses basic pantry ingredients
  • Surprisingly creamy texture
02 -
  • This pie contains wheat and dairy; check your crust for possible egg or soy
  • The filling sets with a soft custard-like texture, not firm like most pies
03 -
  • Let the pie chill fully for the creamiest texture
  • Add cinnamon or nutmeg before baking for subtle flavor
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