This 4-ingredient depression era water pie is the kind of plain, honest dessert that carried families through lean Midwestern springs. Nana Betty used to say this pie was her little secret for turning almost nothing into something the whole neighborhood begged for.
Freshly baked water pie on a rural kitchen counter
Freshly baked water pie on a rural kitchen counter
With just a ready pie crust, sugar, butter, and a spoonful of flour whisked into water, it bakes up in a clear glass pie plate with a golden, slightly crisp top and a soft, custard-like center. It’s the sort of recipe you make when the pantry is bare but you still want to put something sweet and comforting on the table, a simple reminder that resourcefulness and love can taste every bit as good as luxury.
Serve this water pie slightly warm or at room temperature so the soft center can settle and slice cleanly. It’s lovely on its own, but a dollop of whipped cream or a scoop of vanilla ice cream turns it into Sunday company fare. A cup of hot coffee or black tea is the way Nana Betty would have served it on a cool spring evening, while kids often reached for a cold glass of milk. Because the flavor is gentle and buttery, it pairs nicely after a simple supper like roast chicken, meatloaf, or a pot of beans and cornbread.
4-Ingredient Depression Era Water Pie
Servings: 8
Ingredients
1 (9-inch) unbaked pie crust, fitted in a clear glass pie plate
1 1/2 cups granulated sugar
1/4 cup all-purpose flour
2 cups hot tap water
5 tablespoons unsalted butter, cut into thin slices
Directions
Preheat your oven to 400°F (200°C). Place the oven rack in the lower third so the bottom crust has a better chance to brown. Set a clear glass 9-inch pie plate with the unbaked pie crust on a sturdy baking sheet to catch any drips and make it easier to move.
Unbaked pie crust in a glass plate on a baking sheet
Unbaked pie crust in a glass plate on a baking sheet
In a medium bowl, whisk together the granulated sugar and all-purpose flour until there are no streaks of flour. This helps the flour disperse evenly so the filling thickens without lumps.
Slowly pour in the 2 cups of hot tap water while whisking gently. The water should be quite warm but not boiling. Whisk until the sugar and flour are mostly dissolved and the mixture looks milky and smooth.
Sugar and flour mixture being whisked with hot water
Sugar and flour mixture being whisked with hot water
Give the pie crust a quick check to be sure it’s evenly pressed into the plate and the edges are crimped or simply folded over. If there are any thin spots in the crust, pinch a little extra dough over them so the liquid filling doesn’t leak through.
Carefully pour the sugar-water mixture directly into the unbaked pie crust. The crust will look alarmingly full and very watery at this stage—that’s exactly how Nana Betty made it. The flour will settle a bit toward the bottom as it bakes and help it set.
Watery pie filling poured into an unbaked crust
Watery pie filling poured into an unbaked crust
Lay the thin slices of butter gently over the surface of the liquid, spacing them fairly evenly. As the pie bakes, the butter will melt, rise, and help form that golden, slightly crisp top that folks remember.
Slide the baking sheet with the pie into the oven. Bake at 400°F (200°C) for 25 minutes to give the crust a good head start and help the top begin to brown.
Butter slices resting over the watery pie filling
Butter slices resting over the watery pie filling
Without removing the pie from the oven for long, reduce the heat to 350°F (175°C). Continue baking for another 25–35 minutes, or until the top is golden, the edges are slightly crisp, and the center looks mostly set but still has a gentle wobble when you nudge the pan. The filling will firm up more as it cools.
