Water pie, one of the best depression era recipes on the internet
Depression-era recipes might not be all that popular anymore, but there was a time when they were an important tool in nearly every kitchen. Living on rations isn’t easy and coming up with food ideas that taste great on next to nothing is even more difficult, but with a few tips here, and a recipe or two there, it was completely doable and sometimes even enjoyable! One of the best ever depression era recipes to come about is water pie, and no, it’s not just an empty pie shell filled with hope and water, it’s actually a pretty fantastic recipe that many who lived through that time still remember fondly today.
What is water pie?
Water pie is a delicious dessert that was created out of necessity, but it stuck around due to its popularity. It’s a delicious flaky layering of wholesome ingredients, including flour, butter, sugar, and water, and once it all comes together, the filling tastes almost like a real vanilla pudding pie at a fraction of the price.
A fantastic water pie recipe with cannabis
Since the fragile flavor of these pies is really easy to disrupt, you’ll want to start out with a cannabis-infused pie shell, and for that, the recipe can be found here. From there, all you’ll need are a few basic ingredients and tools to get that flaky pastry crust filled. If you aren’t a fan of from-scratch shells, then you can opt for store-bought instead and switch the filling from butter to cannabutter, but it will impede the light vanilla taste.
Preparation time: 15 minutes
Cooking time: 1 hour 10 minutes
Calories: 170
Servings: 8-10
Ingredients
- 1 deep-dish pie shell
- 1 ½ cups cold water
- 1 cup granulated sugar
- 5 tablespoons butter
- 4 tablespoons all-purpose flour
- 2 teaspoons vanilla
Tools
- Small mixing bowl
- Whisk
- Butter knife
Instructions
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Preheat the oven to 400°F, and then place the empty pie shell on a bare baking sheet.
Next, and though it might go against every instinct you have to do it, you’ll need to pour all of the water into the shell slowly to avoid spillage, which might make your crust soggy even after it’s baked.
In a small bowl, sift together the sugar and flour until the two ingredients are thoroughly blended.
Sprinkle the flour mixture evenly, doing your best to cover any exposed openings of water.
Now grab the vanilla, and drizzle all of it around on top of the flour layer.
Cut the butter into small pieces and then spread them evenly across the powdery surface.
Bake the water pie at 400°F for 40 minutes.
Reduce the oven temperature to 375°F, then continue baking the dessert for 30 minutes.
When you first pull the pie from the oven to cool, it will be very watery, but it will thicken as it cools thanks to the mixture of dry ingredients, but it will need to be left to set for at least one full hour before it’ll be ready to cut and serve.
Storage
Like most great pies, water pie really doesn’t last for very long in the fridge, up to 3 or 4 days at most, but it’s so good that most of it should be gone by then anyway. Unfortunately, water pie cannot be frozen, as it will defrost as a very watery oddly textured liquid, which won’t be nearly as appetizing.
