:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/1cYbpxnk20fIf_NxSYF6/6e61df9600ad98f9ea624bd85cebb5.png "Depression Era Water Crust Pastry Pie")
Depression Era Water Crust Pastry Pie
Water Pie is a classic dish that originated from the Great Depression era, when luxuries were often scarce and affordable ingredients were critical. This unique pie, featuring water as its main ingredient, is surprisingly rich and delicious, turning simple, pantry-staple ingredients into a delightful, custardy dessert slice. It makes a perfect, light treat when you want something a little sweet but don't have fresh produce at hand.
Ingredients
- 1 uncooked pie crust
- 11⁄2 cups of water
- 1 Cup of granulated sugar
- 2 tbls of all-purpose flour
- 1⁄2 teaspoon of pure vanilla extract
- 5 tbls of unsalted butter
- pinch of salt
- Sprinkle of ground nutmeg or cinnamon (optional)
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Directions
Preheat your oven to 400°F (200°C). Place the pie crust in your pie pan or dish.
In a bowl, mix together the sugar and flour. Sprinkle this mixture over the pie crust.
Carefully pour the water into the pie crust. Try to disperse the water evenly over the flour and sugar mixture.
Drizzle the vanilla extract over the water. Dot the top with peeled, sliced butter, and then sprinkle a pinch of salt over everything.
If desired, top the pie with a sprinkle of ground nutmeg or cinnamon. This step is optional, but it does add a nice flavor and appearance.
Bake the pie on the lowest rack of your preheated oven for 30 minutes. Then, reduce the oven temperature to 375°F (190°C) and bake for an additional 60 minutes until the pie is golden brown.
Let the pie cool for several hours, allowing the filling to set. This is a crucial step – if you slice too soon, the pie might be a bit watery. Once set, the filling will be custard-like.
Slice and serve, enjoy the deliciously simple Water Pie!
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