Water Pie Recipes

WATER PIE

Steps:

• Preheat oven to 400 and set empty pie crust on a baking sheet.
• Pour 1 + 1/2 cups water into the pie crust.
• In a small bowl, stir together the flour and sugar. Sprinkle this mixture evenly over the water in the crust. Don't stir.
• Drizzle the vanilla over the water in the pie crust. Place pats of butter on top of this.
• Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes.
• Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.

WATER PIE

Steps:

• Pre heat oven to 350 deg.
• sprinkle flour and sugar into crust in alternating layers.
• Dot with butter.
• Add vanilla.
• Carefully pour in water.Do Not Stir.
• Bake for 60 to 70 minutes til center is like custard and not runny.
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10 AMAZING WATER PIE RECIPES

Steps:

• Pick a recipe from the list above
• Click the recipe name and visit the website
• Collect the ingredients and cook the food
• Enjoy - don't forget to leave a review

WATER PIE IS THE DEPRESSION ERA DESSERT EVERYONE'S (RE)MAKING THESE DAYS

Steps:

• Preheat oven to 400° Fahrenheit and set empty pie crust on a baking sheet. Pour 1 + ½ cups water into the pie crust. In a small bowl, stir together flour and sugar. Sprinkle evenly over water in crust. Don't stir. Drizzle vanilla over water in pie crust. Place pats of butter on top of this. Bake at 400 for 30 minutes. Reduce heat to 375 and cover sides of crust if needed to prevent burning. Continue cooking for an additional 30 minutes. Pie will be watery when you pull it out of the oven but will gel as it cools. Allow to cool completely and then cover and place in the fridge until chilled before cutting.

HOT WATER PIE CRUST I

Steps:

• In a large bowl, combine shortening, salt, milk and boiling water. Whip with fork until smooth and creamy.
• Add 2 cups flour and stir with round-the-bowl strokes until all flour is incorporated.
• Makes crust for one double crust pie.

BOILING WATER PIE DOUGH-VERY EASY!!

Steps:

• Put the shortening in a medium bowl and pour the boiling water over it.
• Whisk for about 1 minute,until smooth and creamy and about the consistency of sour cream.
• Add the flour and salt and stir with a fork until you have a ragged looking dough that barely holds together.
• Scrape onto a floured surface and push and pat into a round disk 3-4 inches across.
• Wrap in plastic wrap and refrigerate for about an hour.(This is a soft dough and is easier to roll out when it is chilled).
• Sprinkle your work surface and the top of the dough, generously with flour, and roll out the dough until it is about 1/8 inch thick and about 12 inches across.
• Transfer to a 9 inch pie pan, then trim and flute the edges.
• The pie shell is now ready to be filled or baked first and then filled, depending on the recipe.

MEAT PIE WITH HOT-WATER CRUST

Steps:

• Ground Meat: In a large bowl, combine fatback, chicken livers, chicken thighs, and pork shoulder. Pass through medium blade of a meat grinder into another large bowl.
• Filling: In a small skillet, heat oil over medium-low; add shallots and cook until well caramelized. Let cool completely, then add to ground-meat mixture. Add fatback, chicken livers, chicken thighs, and pork shoulder; mix to combine. Add brandy, sage, thyme, spices, 2 teaspoons salt, and 1/2 teaspoon pepper; mix to combine. Fold in pistachios. Refrigerate, covered, while you make crust.
• Hot-Water Crust: Preheat oven to 375 degrees with rack in center. In a large bowl, whisk together flours and salt. In a small saucepan, bring butter, lard, and 1/2 cup water to a boil, then remove from heat, pour over flour mixture, and mix with a wooden spoon until a ball of shaggy dough forms. On a lightly floured surface, knead until smooth, about 3 minutes. Divide dough in half; set one half aside. Cut remaining half into two equal pieces; wrap separately in plastic to prevent drying out. Working quickly (dough is best to work with while warm), roll out reserved dough half between two sheets of parchment to a 1/4-inch thickness. Using the base of a 10-inch springform pan as a guide, cut a round from dough; fit into bottom of pan, pressing into place and patching dough as needed. Remove plastic from one of the dough pieces. Cut dough into 4-inch wide strips; press up sides of pan to cover completely, rerolling dough and patching as needed (dough should come up sides of pan to reach top edge). Firmly press dough into place to ensure there are no holes. Reserve any remaining dough scraps. Brush dough with a thin layer of egg wash to prevent any leaks.
• Add filling to crust, smoothing surface with an offset spatula. Remove plastic from remaining piece of dough; on a lightly floured surface, roll out dough to a 1/4-inch-thick round. Place round over filling; press edges to seal with dough on sides of pan. Create a vent by inserting the handle of a wooden spoon into center and making a hole. Make a second hole near edge of pie. On a lightly floured surface, reroll reserved dough scraps to a 1/4-inch thickness. Using a 2 1/2-inch leaf cutter, cut out leaves and score with the back of a paring knife. Brush bottoms of leaves with egg wash; adhere to top crust in a decorative pattern (be careful not to cover vents). Using a 3-inch flower cutter, cut out a flower and make a hole in the center. Place flower over vent in center of pie, making sure holes align. Transfer pie to a parchment-lined rimmed baking sheet.
• Bake until crust is golden and a thermometer inserted into vent reads 160 degrees, about 1 hour 20 minutes. Carefully remove from oven and gently remove sides of pan. Brush top and sides of crust with egg wash, then continue baking until deeply golden, about 15 minutes more. Transfer to a wire rack and let cool completely, at least 2 hours.
• Aspic: Sprinkle gelatin over 2 tablespoons water; let stand until softened, about 5 minutes. Add to 1/2 cup heated chicken stock; let stand until gelatin has dissolved. Insert a funnel into vent along edge of the pie; slowly add stock mixture, a little at a time, so it does not overflow. Refrigerate pie overnight; bring to room temperature before serving.