Ingredients
- 1 9-inch deep-dish pie crust, unbaked
- 1 1/2 cups water (that is one and a half cups)
- 4 tablespoons all-purpose flour
- 1 cup sugar
- 2 teaspoons vanilla extract
- 5 tablespoons butter, cut into 5 pieces
Instructions:
Preheat oven to 400 degrees and place pie crust onto a baking dish. Pour 1 1/2 cups of water into the unbaked pie crust. In a small bowl, mix together the flour and the sugar. Sprinkle the mixture evenly over the water and don’t stir. Drizzle the vanilla over the water in the pie crust. Place the pats of butter evenly over top of that. Bake at 400 for 30 minutes. Reduce the heat to 375 and cover sides of crust if needed, to prevent the crust from burning. Continue cooking for additional 30 minutes. The pie will be watery when you pull it out of the oven, but it will gel as it starts to cool. Allow the pie to cool and then cover and place it in the fridge until completely chilled before cutting.
Tips: If you use a solid pie pan, there’s no need to put it on a baking dish. It may get watery, if you don’t let it cool enough before putting it in the fridge. If you make your own crust, make sure there’s no holes in it. A store bought crust using lard works great. It gives it an extra old school flavor. Enjoy!
