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A freshly baked whole water pie in a flaky pastry crust resting in a glass pie dish on a black speckled countertop.

Old-Fashioned Water Pie (Nothing Pie)

A vintage Depression-era recipe that magically turns plain water, flour, sugar, and butter into a rich, buttery, custard-like pie. The ultimate cheap and comforting treat!
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Ingredients Method Notes

Ingredients
  

  • 1 unbaked pie crust 9-inch, deep dish
  • 1 ½ cups water
  • ¾ cup granulated sugar
  • ¼ cup all-purpose flour
  • 3 Tbsp butter cut into small pats
  • 2 tsp pure vanilla extract
  • Optional: ½ cup chopped pecans or walnuts

Method
 

  1. Preheat your oven to 400°F. Place your unbaked pie crust into a pie dish, and set the dish on a rimmed baking sheet.
  2. Pour the 1 ½ cups of water directly into the raw pie crust.
  3. In a small bowl, whisk together the sugar and flour.
  4. Evenly sprinkle the sugar and flour mixture directly over the water. DO NOT STIR.
  5. Float the butter pats evenly across the top of the water. Drizzle the vanilla extract over the top. Add nuts now if using.
  6. Carefully transfer the baking sheet with the pie to the oven. Bake at 400°F for exactly 30 minutes.
  7. Without opening the oven door, reduce the heat to 375°F. Bake for an additional 30 minutes.
  8. Remove the pie from the oven (it will be jiggly) and let it cool on a wire rack until the pie plate is safe to touch.
  9. Transfer the pie to the refrigerator and chill for at least 1 hour to allow the filling to fully set before slicing.

Notes

Do Not Stir: It is absolutely crucial that you do not mix the flour and sugar into the water. Let it float on top to bake properly.
Baking Sheet: Always use a rimmed baking sheet underneath the pie to catch any spills during transport or baking.