Water Pie Vanilla Custard (Printable)

Vintage dessert with creamy vanilla custard filling in a golden pie crust, baked from basic pantry ingredients.

# Components:

→ Pie Base

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 - Arrange the unbaked 9-inch pie crust in a pie pan and crimp edges for structure.
03 - Pour 1 1/2 cups water directly into the prepared crust.
04 - In a mixing bowl, blend 3/4 cup granulated sugar with 3 tablespoons all-purpose flour until homogeneous. Evenly distribute this mixture over the water in the crust.
05 - Drizzle 1 teaspoon vanilla extract and a pinch of salt over the pie surface.
06 - Cut 4 tablespoons unsalted butter into thin pats and arrange them evenly over the filling.
07 - Place the pie on the lower oven rack and bake for 30 minutes at 400°F (200°C).
08 - Lower oven temperature to 375°F (190°C) and continue baking for 20 minutes, until the crust is golden and filling displays a slight jiggle.
09 - Remove pie from oven and cool completely to room temperature. Refrigerate at least 2 hours before slicing for an optimal creamy texture.

# Expert Advice:

01 -
  • Requires only basic ingredients from the pantry
  • Creamy texture with a crisp sugary crust
02 -
  • Check store-bought crust ingredients for possible allergens
  • This pie is meant to be chilled before serving for best texture
03 -
  • Bake pie on the lower oven rack for best crust
  • Let cool fully before slicing to ensure custard sets
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