Water Pie Custard Vanilla Crust (Print)

Creamy vanilla treat with crisp sugary crust, made using simple pantry staples for a classic touch.

# Components:

→ Pie Crust and Filling

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 - Preheat oven to 400°F (200°C).
02 - Place the unbaked pie crust into a 9-inch pie pan, crimping edges for a decorative finish.
03 - Pour 1 1/2 cups water directly into the prepared pie crust.
04 - In a mixing bowl, blend 3/4 cup granulated sugar and 3 tablespoons all-purpose flour until homogenous. Sprinkle evenly over the water.
05 - Drizzle 1 teaspoon vanilla extract across the surface; add a pinch of salt.
06 - Slice 4 tablespoons unsalted butter into thin pats and distribute evenly on top.
07 - Place pie on the lower rack. 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 crust is golden and filling is mostly set with a slight jiggle.
09 - Remove from oven and cool completely. Refrigerate for a minimum of 2 hours before slicing for optimal texture.

# Expert Advice:

01 -
  • Uses simple pantry ingredients
  • Creamy, custard-like filling with a crisp top
02 -
  • This dessert contains wheat (gluten) and dairy (butter)
  • Check store-bought crust for egg, dairy, or soy ingredients
03 -
  • Crumple foil under the pie plate to prevent soggy crust
  • Allow the pie to chill completely before slicing for clean pieces
Back