Name: Water Pie (Standard)
Prep time: 24 min
Cook time: 36 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 1 1/4 cups All-purpose flour; 1/2 tsp Salt; 1/2 cup Cold unsalted butter-cut into cubes; 3-5 tbsp Ice water; 3 cups Whole milk; 3/4 cup Granulated sugar; 1/4 cup Cornstarch; 1/4 tsp Salt; 2 Large eggs; 1 tbsp Vanilla extract

Recipe tier

A simple, comforting pie with a creamy custard filling, reminiscent of a sweet, milky pudding. This version focuses on ease of preparation and readily available ingredients.

Total 1h

Serves 8

Steps 6

Ingredients 10

Soundtrack the cook

Soul kitchen · 77 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 24m Cook 36m Plate 5m Reset 10m

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Crust
1 cups 156 g All-purpose flour
tsp 2.5 mL Salt
cup 113 g Cold unsalted butter-cut into cubes
3-5 tbsp 45-75 mL Ice water
Filling
3 cups 710 mL Whole milk
cup 150 g Granulated sugar
cup 30 g Cornstarch
tsp 1.25 mL Salt
2 2 Large eggs
1 tbsp 15 mL Vanilla extract

Equipment

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Instructions

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Prepare the Crust: In a large bowl, whisk together the flour and salt. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Gradually add ice water, one tablespoon at a time, mixing until the dough just comes together. Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Prepare the Filling: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a simmer. Remove from heat.
Temper the eggs: In a separate bowl, whisk the eggs. Slowly drizzle about cup of the hot milk mixture into the eggs, whisking constantly to prevent scrambling. Pour the egg mixture back into the saucepan with the remaining milk mixture.
Cook the Filling: Return the saucepan to medium heat and cook for 1-2 minutes more, stirring constantly, until the filling is smooth and thickened. Stir in the vanilla extract.
Assemble and Bake: Preheat oven to 350°F (175°C). Roll out the chilled dough and place it in a 9-inch pie plate. Pour the filling into the crust. Bake for 30-35 minutes, or until the crust is golden brown and the filling is set.
Cool completely before serving.