Description
This is essentially a light custard pie made without milk. I would love to go back in time to meet the cook who invented this pie. Imagine having no berries, no fruit–nothing but water and thinking, I can make pies out of this.
Ingredients
Scale
- 9-inch unbaked pie crust
- 1.5 c. water (lukewarm tapwater is fine)
- 4 T. all-purpose flour (Lily White for regional accuracy)
- 1 c. sugar
- 2 t. vanilla
- 5 T. butter, divided
Instructions
- Preheat the oven to 400 degrees.
- Pour the water directly into the pie crust.
- Combine the sugar and the flour in a small bowl. Here’s the weird part: Sprinkle this mixture over the surface of the water–but do not stir!
- Add the vanilla a few drops at a time around the surface.
- Carefully place the butter pats evenly around the pie.
- Bake for 30 minutes, then reduce to 375 and bake for another 30 minutes.
- Very carefully remove the pie to a cool spot. It will be jiggly and watery in the center (cause, you know, it’s a water pie). Let it cool completely, then refrigerate until chilled before serving.
Notes
You may find it helpful to build this pie on a baking sheet and then use that to put the pie into the oven — because it’s made out of water.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Bake
- Cuisine: Southern