Water Pie Vanilla Custard Crust (Printer View)

Classic dessert with creamy vanilla filling and crisp crust, turning basic pantry items into a comforting sweet treat.

# 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

# Method:

01 - Heat the oven to 400°F.
02 - Fit the unbaked pie crust into a 9-inch pie pan and crimp the edges.
03 - Pour 1 1/2 cups water directly into the prepared crust.
04 - In a mixing bowl, blend the sugar and flour until uniform, then sprinkle evenly over the water.
05 - Drizzle 1 teaspoon vanilla extract over the filling and add a pinch of salt.
06 - Slice the butter into thin pats and distribute evenly over the surface.
07 - Position the pie on the lower oven rack and bake for 30 minutes at 400°F.
08 - Lower oven temperature to 375°F and continue baking for 20 minutes, ensuring the crust is golden and the filling remains slightly jiggly in the center.
09 - Remove the pie from the oven and cool at room temperature. Refrigerate a minimum of 2 hours before slicing for optimal consistency.

# Expert Advice:

01 -
  • Uses basic pantry ingredients
  • Creamy custard-like filling with a crisp sugary crust
02 -
  • This pie contains wheat (gluten) and dairy (butter)
  • Check store-bought crusts for egg, dairy, or soy if allergens are a concern
03 -
  • Chill the pie fully before slicing to help it set
  • Crimp the pie crust edges for a pretty finish
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