This Depression Era Water Pie is a resourceful and sweet vintage dessert, perfect for when pantry staples are limited. It magically transforms a simple water and sugar-based filling, thickened with flour and enriched with butter and vanilla, into a surprisingly creamy and satisfying custard-like pie.
Depression Era Water Pie
Ingredients:
How To Make Depression Era Water Pie:
- Step 1: Preheat and Prepare (10 minutes): Preheat your oven to 400°F (204°C). Place the unbaked pie crust in a 9-inch pie pan. Crimp the edges decoratively and set the prepared pie crust aside.
- Step 2: Make the Filling (5 minutes): Directly pour the cups of water into the unbaked pie crust. In a separate bowl, whisk together the sugar, flour, and salt until they are well combined. Evenly sprinkle this dry mixture over the water in the pie crust.
- Step 3: Add Flavor Boosters (2 minutes): Cut the cold butter into small pieces and distribute them evenly over the top of the sugar mixture. Drizzle the vanilla extract over the entire filling.
- Step 4: Bake the Pie (1 hour): Place the pie in the preheated oven and bake for 30 minutes at 400°F (204°C). After 30 minutes, reduce the oven temperature to 375°F (190°C) and continue baking for an additional 30 minutes. The total baking time is around 1 hour, or until the filling is set and the crust is golden brown.
- Step 5: Cool and Serve (variable): Take the pie out of the oven and let it cool completely on a wire rack. This is crucial for the filling to set firmly. Once cool, slice and serve the pie.
Cook’s Notes:
- Spiced Variation: Feel free to add a pinch of cinnamon or nutmeg to the dry ingredients for a spiced variation.
- Prevent Spills: To prevent spills and make handling easier, consider placing the pie pan on a baking sheet before putting it in the oven.