How To Make Water Pie
Ingredients
1 (9 inch) pie crust (store-bought or homemade)
1 1/2 cups water
1 cup sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
5 tablespoons butter, divided into pats
Step 1: Preheat the oven.
Preheat the oven to 400 degrees F (200 degrees C).
Step 2: Prepare pie crust.
If using store-bought pie crust, place crust in a 9-inch pie plate; trim edges and crimp if desired.
If making pie crust, follow the recipe directions; roll out dough to fit a 9-inch pie plate. Place crust in a 9-inch pie plate; trim edges and crimp if desired.
Step 3: Add water.
Pour water into pie crust.
Step 4: Add sugar and flour.
Combine sugar and flour in a large bowl; whisk until well mixed. Sprinkle flour mixture over water; do not stir.
Step 5: Add vanilla and butter.
Drizzle vanilla over pie; place butter pats on top so they float.
Step 6: Bake the pie.
Bake in the preheated oven for 30 minutes. Reduce the oven temperature to 375 degrees F (190 degrees C); continue baking 25 to 30 minutes more. Cool pie before slicing.
Simple Pie Crust (No Roll, 5 Mins)
Ingredients
2 cups (10 oz/284 g) all-purpose flour
2 tablespoons granulated sugar
1 teaspoon salt
6 tablespoons (3 oz/85 g) butter, melted
2-3 tablespoons cold water
Instructions
IMPORTANT NOTE: This recipe has been changed and updated. It now includes melted butter rather than oil. This makes it flakey and buttery. Any previous issues have been resolved.
Add the flour, sugar and salt to a 10-inch (25 ½ cm) pie pan and stir with a fork to combine.
Pour in the melted butter and 2 tablespoons of water to the dry ingredients and continue stirring until the dough clumps together. (If it seems very dry, add the additional tablespoon of water, a little at a time, until the dough comes together.)
With your fingers, press the dough into the bottom and all the way up the sides of pie pan, doing your best to make it evenly thick all around.
Now your pie crust is ready to be used! You can blind bake it, freeze it, or use it in any of our single crust pie recipes.
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