Water Pie Custard Vanilla Crust (Print)
Creamy vanilla filling with sugary crust made from basic pantry staples. A nostalgic, custardy dessert for all ages.
# Ingredients:
→ Pie
01 - 1 unbaked 9-inch pie crust (store-bought or homemade)
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
# Directions:
01 - Set oven temperature to 400°F (200°C).
02 - Fit the unbaked pie crust into a 9-inch pie pan and crimp edges as desired.
03 - Pour 1 1/2 cups water directly into the prepared pie crust.
04 - In a mixing bowl, combine 3/4 cup granulated sugar and 3 tablespoons all-purpose flour until evenly distributed. Sprinkle this mixture over the water in the crust.
05 - Drizzle 1 teaspoon vanilla extract and a pinch of salt over the top. Slice 4 tablespoons unsalted butter into thin pats and place evenly across the surface.
06 - Place the filled pie pan on the lower oven rack. Bake for 30 minutes at 400°F (200°C).
07 - Reduce oven temperature to 375°F (190°C) and continue baking for 20 minutes, until the crust is golden and the filling is set but retains a slight jiggle.
08 - Remove the pie from the oven. Let cool to room temperature, then refrigerate for a minimum of 2 hours to achieve the ideal texture before slicing.
# Expert Tips:
01 -
- Uses basic pantry ingredients
- Creamy, custard-like filling with crisp crust
02 -
- This pie is naturally egg-free and can be easily made vegan with substitutions.
- The filling will firm up as it cools, so chilling is essential for best texture.
03 -
- Add 1/2 teaspoon ground cinnamon or nutmeg before baking for extra flavor.
- Serve with fresh berries or whipped cream to enhance the dessert.