Water pie may not be the most appetizing treat, but making this recipe would allow me to engage with a time in American history that transformed water pie into something entirely different. The Great Depression was a challenging time for many, and this pie with minimal ingredients would take what many consider to be nothing and make it into a sweet treat. Therefore, the ability to make such a seasonally irrelevant pie out of almost nothing would broaden perspectives regarding the comforts of home and American history.
What is Water Pie?
Water pie is one of those dishes that makes you pause and wonder, “How did this happen?” But once you know its history, the dish’s minimalism makes complete sense. Water pie, which has its origin during the Great Depression, is a clever concoction for making something sweet when times are tough and ingredients are scarce. It’s made with only water, sugar, flour, butter, and vanilla, and bakes up into a creamy, custardy center with a bit of a cruncy crust on top – and there’s no milk or eggs inside of it.
The Story Behind Water Pie
Water pie has roots in the era of the Great Depression when there was a great amount of people suffering from extreme poverty. Families made do with very little and milk and eggs were something of a luxury item. But did people stop baking pies! So they improvised, and water pie became a way to fill the air with sweetness and comfort in tough times. It’s thought to have been a frugal pie, inspired by need, but through time it evolved into a favored dessert in some Southern and Appalachian kitchens.
Why It’s Called Water Pie
Believe it or not, water is the main liquid in THIS pie. Even the name is easy to pronounce and straightforward, just like the simplicity of the batch. It’s basically a pie that is “filled” with a mix of water and a handful of pantry staples that, when baked, curdles in the center to create a custardy texture. Though the name may sound a bit strange to some, the end result is a surprisingly good treat that hammers home the potential of simple ingredients.
Easy to make and budget-friendly (Ingredients)
1 unbaked 9-inch deep-dish pie crust – This is the crust for your water pie. You can use a store-bought crust or make your own, as you prefer.
1 1/2 cups water – Oh yes, you have the star ingredient! The custard like consistency will be shaped by the water as it bakes
4 tbsp all-purpose flour – They help thicken the Mixture and tenderize it.
1 cup sugar – You definitely need sweetness, and sugar is what makes that luscious custard filling pop.
2 teaspoons vanilla extract – A splash of vanilla gives a warmth and richness to the flavor.
5 tablespoons butter, cut into 5 pieces – The butter adds a rich, buttery taste to the pie that contrasts the sweet filling.
How to Make Water Pie
Making water pie is a breeze, and you don’t need any special skills in the kitchen. Follow these simple steps to create this nostalgic dessert that’s full of history and flavor.
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C) and set your empty pie crust on a baking sheet.
- Pour 1 1/2 cups of water into the unbaked pie crust. Don’t worry; it looks watery, but that’s exactly what we want.
- In a small bowl, stir together the flour and sugar. Once combined, sprinkle this dry mixture evenly over the water in the crust. Don’t stir – it’s important that the ingredients stay separated for the right texture.
- Drizzle the vanilla extract over the water and flour mixture.
- Add pats of butter on top of the mixture. This will melt and give the pie a rich, golden finish.
- Bake at 400°F for 30 minutes. After that, reduce the heat to 375°F, and cover the sides of the crust to prevent burning. Continue baking for another 30 minutes.
- Let it cool completely. Once baked, your pie will look watery, but don’t worry! As it cools, it will firm up into a custard-like filling. Once cooled, cover the pie and refrigerate until chilled.
Keys to Baking the Best Water Pie
Be sure to use a deep-dish pie crust to give the filling plenty of space to expand.
If its edges begin to burn during baking, shield them with foil.
Have patience when the pie emerges from the oven — it will seem watery, but after cooling, it will have become the perfect texture.
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Water Pie FAQs
Now that you have the recipe for this elegant yet unfussy pie, here are some questions and answers that may help when it comes to scouring away a few of the lingering bits of mystery and giving you a fuller picture of this old-timey dessert.
Q1: How do you make a water pie?
Water pie’s recipe could not be simpler, and the ingredients are staples in any home. You will need:
- 1 (9 inch) deep dish unbaked pie crust
- 1 1/2 cups of water
- 4 tablespoons of plain or all-purpose flour
- 1 cup of sugar
- 2 tsp vanilla Join the Conversation.
- 5 tbsp butter, cut into small pieces
All of these ingredients combine to form a deceptively tasty little dessert that basically has a custard like texture to it and it’s all made with the power of water!
Q2: What is Dolly Parton’s favorite kind of pie?
The country superstar Dolly Parton has a special fondness for chess pie, the sweet, buttery dessert that’s popular in the South. Though she enjoys an array of pies, chess pie takes the cake. It’s not too far off from water pie in that it’s easy peasy, but there are usually eggs in there (water pie is, as the name implies, simply water pie filling without the water). And so, Dolly may have a favorite in chess pie, but water pie is another Southern tradition all on its own, and it has a charm all its own!
Q3: Is chess pie the same as water pie?
And, no, chess pie and water pie are not the same, though they do have some things in common. And both pies are Southern classics, desserts in the truest sense of the word for being so simple with so few ingredients — the difference, however, comes in the goods. Chess pie often contains eggs, which makes it richer and heavier, compared with water pie, which contains only water to lend it its custard-like texture. Well,” she said, “I guess most dramatic of chess pie.” Like many water pies, this one is traced to the Great Depression, and it’s that simplicity that sets it apart; the contrast couldn’t be more stark with chess pie, which has a classic, rich filling.
Q4: Why did they make water pie?
Water pie was created out of necessity during the Great Depression, when it was difficult to find certain ingredients, such as eggs, milk and butter. Water pie was a result, a creative way to incorporate a little sweetness into the mix. With just flour, sugar, water and a few other simple ingredients, families could make a simple and satisfying dessert that helped brighten the mood during difficult times. Over time, it has been remembered as a nostalgic ode to do-it-yourselfing in the face of adversity.
Nutritional Information
Water pie, though a very basic dessert, is still a little bit of a sweet treat without too many extra calories. Here’s a roundup of fish-cutlet calories, fat and carbohydrates:
Calories in Water Pie :
For those counting calories, a piece of water pie is delightfully low. Here is the nutritional information per serving (approximately one-fourth of the pie):
- Calories: 178 kcal
- Total Fat: 9g
- Sodium: 45mg
- Total Carbohydrates: 25g
- Sugars: 22g
- Protein: 1g
It’s not a heavy, overly indulgent dessert like a number of pies, but water pie does offer a light sweet treat that won’t blow your calorie count.
Serving Suggestions and Tips
Water pie is marvelously adaptable as far as service goes. Enjoy it after a cosy dinner or share with friends, this neon quarter makes an excellent addition when served with sides and a selection of drinks. In this post, you’ll find ideas for taking your water pie to the next level!
Best Water Pie Side Dishes
- Although water pie is mouth-watering all on its own, you can make your meal a little more gourmet by adding a few simple sides:
- Fresh Berries – A nice light refreshing choice, strawberries, raspberries or blueberries can definitely cut through the richness of the pie while providing a flavor punch.
- Vanilla Ice Cream – That rich vanilla creaminess of vanilla ice cream is amazing against the slightly crisp top of the water pie.
- Fresh Whipped Cream – An individual dollop of perfectly whipped cream gives each bite an added layer of decadence.
Drink Pairings for Water Pie
To cut the pie’s inherent sweetness, here are a few beverages to consider pairing with it:
Sweet Tea – What beverage better complements water pie than this southern staple?
Coffee – Coffee’s bold flavor is an awesome accompanying flavor for the pie’s light sweetness and pairs well with the pie, especially on that after-dinner treat.
Lemonade – When you crave something a tad more refreshing, go for a cup of cold lemonade that provides a tangy balance to the pie’s sweet filling.
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How to Perfect Your Water Pie
Let it cool completely. The pie will look a bit soupy when you first take it out of the oven, but as it cools and sets, the creamy, custardy filling will be just right. Wait and let it get cold before cutting.
Don’t stir the filling. While adding the water, sugar, flour combination to the water, don’t stir it. The straining serves two purposes, one of which is to develop the right texture and custard consistency.
Use a deep-dish crust. And water pie needs some space to cook properly; that’s the magic of a deep-dish pie crust.
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Water Pie Recipe – A Taste of History in Every Bite
- Total Time: 1h 15min
Description
This simple, historical water pie is a nostalgic dessert made from minimal ingredients, perfect for a sweet treat after dinner.
Ingredients
1 unbaked 9-inch deep-dish pie crust – This is the crust for your water pie. You can use a store-bought crust or make your own, as you prefer.
1 1/2 cups water – Oh yes, you have the star ingredient! The custard like consistency will be shaped by the water as it bakes
4 tbsp all-purpose flour – They help thicken the Mixture and tenderize it.
1 cup sugar – You definitely need sweetness, and sugar is what makes that luscious custard filling pop.
2 teaspoons vanilla extract – A splash of vanilla gives a warmth and richness to the flavor.
5 tablespoons butter, cut into 5 pieces – The butter adds a rich, buttery taste to the pie that contrasts the sweet filling.
Instructions
- Preheat your oven to 400°F (200°C) and set your empty pie crust on a baking sheet.
- Pour 1 1/2 cups of water into the unbaked pie crust. Don’t worry; it looks watery, but that’s exactly what we want.
- In a small bowl, stir together the flour and sugar. Once combined, sprinkle this dry mixture evenly over the water in the crust. Don’t stir – it’s important that the ingredients stay separated for the right texture.
- Drizzle the vanilla extract over the water and flour mixture.
- Add pats of butter on top of the mixture. This will melt and give the pie a rich, golden finish.
- Bake at 400°F for 30 minutes. After that, reduce the heat to 375°F, and cover the sides of the crust to prevent burning. Continue baking for another 30 minutes.
- Let it cool completely. Once baked, your pie will look watery, but don’t worry! As it cools, it will firm up into a custard-like filling. Once cooled, cover the pie and refrigerate until chilled.
- Prep Time: 15 min
- Cook Time: 60 min
- Category: 178kcal
- Cuisine: American
Conclusion
Water pie is an authentic taste of history. An easy pie filled with a few basic ingredients mixes up in just a few minutes and is a throwback to a time when we all had to learn creative and thrifty kitchen tricks to survive. It may have originated as a Depression-era dessert, but water pie endures, offering a bit of comfort and some sweetness from one family to another. Whether you’re preparing it as a nostalgic throwback to the past or are on the hunt for an easy, satisfying dessert, water pie does not disappoint. Check it out and have a piece of history!