Step-by-Step Method
The absolute most important rule of making a Water Pie is a counter-intuitive one: DO NOT STIR THE PIE. Stirring agitates the flour and prevents the clean separation needed to form the custard layers.
Preheat your oven to 400°F (205°C). Place one unbaked, un-pricked deep-dish pie crust onto a rimmed baking sheet. This makes transferring the liquid-filled pie to the oven significantly easier and safer.
Pour the liquid foundation
2 mins
Pour the 1 1/2 cups of water directly into the bottom of the empty, raw pie shell.
Layer the dry ingredients
3 mins
In a small bowl, whisk together the sugar and all-purpose flour until uniform. Using a spoon, gently and evenly sprinkle this dry mixture over the surface of the water. Drizzle your vanilla extract evenly across the top. Remember: Do not mix or stir!
Dot with butter and bake
60 mins
Arrange the thin slices of butter evenly across the top of the pie mixture. Carefully slide the baking sheet into the oven. Bake at 400°F for 30 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 30 minutes.
The Golden Rule: Patience in the Fridge
When you pull the pie out of the oven after an hour, it will look completely liquid and unbaked. Do not panic and do not put it back in the oven.
The starch molecules require a cooling phase to fully lock together and solidify into a sliceable custard. Let the pie cool to room temperature on your counter, then transfer it directly to the refrigerator for at least 4 hours (overnight is even better). Once thoroughly chilled, it slices cleanly, offering a surprisingly delicious bite of old-school American history
