Custardy vanilla pie from the Great Depression era, creamy filling and crisp crust, made with basic pantry staples.
# Components:
→ Pie Components
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
# Method:
01 - Preheat oven to 400°F (200°C).
02 - Fit the unbaked pie crust into a 9-inch pie pan and crimp the edges as desired.
03 - Pour 1 1/2 cups water directly into the prepared pie crust.
04 - In a mixing bowl, combine 3/4 cup granulated sugar with 3 tablespoons all-purpose flour. Sprinkle the blended mixture evenly over the water in the crust.
05 - Drizzle 1 teaspoon vanilla extract over the sugar-flour layer and add a pinch of salt.
06 - Slice 4 tablespoons unsalted butter into thin pats and arrange them evenly over the surface.
07 - Carefully position the pie on the lower rack of the oven. Bake for 30 minutes at 400°F (200°C).
08 - Reduce oven temperature to 375°F (190°C) and continue baking for 20 minutes, or until the crust is golden and the filling appears set but retains a gentle jiggle in the center.
09 - Remove the pie from the oven and cool completely to room temperature. Refrigerate for a minimum of 2 hours prior to slicing to ensure optimal texture.
