This simple, historical water pie is a nostalgic dessert made from minimal ingredients, perfect for a sweet treat after dinner.

Scale

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.

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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.