Water Pie Custard Vanilla (Printer-friendly)

Creamy vanilla custard filling pairs with a crisp sugary crust for an easy nostalgic dessert.

# What You'll Need:

→ 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

# Directions:

01 - Preheat the oven to 400°F.
02 - Fit the unbaked 9-inch pie crust into a pie pan, crimping the edges as desired.
03 - Pour 1 1/2 cups water directly into the prepared pie crust.
04 - In a mixing bowl, combine the granulated sugar and all-purpose flour thoroughly. Sprinkle this mixture evenly over the water.
05 - Drizzle the vanilla extract over the filling and add a pinch of salt.
06 - Slice the unsalted butter into thin pats and arrange them evenly on top of the surface.
07 - Place the pie on the lower rack of the oven. Bake for 30 minutes at 400°F.
08 - Reduce the oven temperature to 375°F and continue baking for 20 minutes, until the crust is golden and the filling is set but slightly jiggly in the center.
09 - Remove pie from the oven and cool completely at room temperature. Refrigerate for at least 2 hours prior to slicing for the best texture.

# Expert Advice:

01 -
  • Uses basic pantry ingredients
  • Budget-friendly and vegetarian
02 -
  • This pie is naturally egg-free and easily made vegan with plant-based butter and crust
  • Use a deep-dish pie pan to avoid overflow during baking
03 -
  • Let the pie chill completely before slicing for the creamiest texture
  • Add a sprinkle of cinnamon or nutmeg for extra flavor before baking
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