Water Pie Custard Dessert (Printer View)

A creamy custard pie with crisp crust and delicate vanilla flavor, made from simple pantry staples.

# Components:

→ 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

# Method steps:

01 - Preheat the oven to 400°F.
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 3/4 cup granulated sugar with 3 tablespoons all-purpose flour until well combined. Sprinkle evenly over the water in the crust.
05 - Drizzle 1 teaspoon vanilla extract and a pinch of salt over the surface. Slice 4 tablespoons unsalted butter into thin pats and distribute evenly on top.
06 - Arrange the pie on the lower oven rack and bake for 30 minutes at 400°F.
07 - Reduce oven temperature to 375°F and continue baking for 20 minutes, or until the crust is golden and the filling is set with a slight jiggle at the center.
08 - Remove from the oven and cool fully at room temperature. For optimal texture, refrigerate for at least 2 hours before slicing.

# Expert Advice:

01 -
  • Creamy, custard-like texture using minimal ingredients
  • Easy to make with basic pantry staples
02 -
  • Check store-bought crust ingredients for possible egg, dairy, or soy
  • Contains wheat (gluten) and dairy
03 -
  • Refrigerating overnight yields the creamiest texture
  • Keep an eye on the crust to prevent over-browning
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