Hot Water Pie

Water Pie is one of those magical recipes that came out of the depression era where cooks with little to nothing figured out how to make delicious dishes for those they love.

Crust:
1 stick butter, cold nad cut up in chunks
1¼ cup all purpose flour, unbleached, divided
1 Tbsp. raw sugar
1/8 cup water, ice cold

Filling:
1 cup raw sugar
3 eggs
3 Tbsp. all purpose flour, unbleached
1 cup butter, softened to room temperature
1 pinch salt
1 cup water, boiling

Preheat oven to 350°F (180°C, Gas Mark 4).

Crust:
In a food processor pulse the butter and 1 cups of flour until crumbly. Or use a pastry blender or 2 forks. Add the remaining ¼ cup flour and pulse again. Ad the cold water and pulse again to form a dough.

Place dough ball on a sheet of wax paper, cover with another wax paper sheet and roll out the dough. Remove top layer of wax paper and invert the dough over the pie plate. Remove second layer of wax paper. Fold the excess dough until the rim and make large flutes by crimping the dough all around. Place in the fridge to chill.

Blind bake the pie crust.

Filling:
Add the eggs and sugar to a large bowl and beat with a mixer until smooth. Add the flour and beat. Then add the soft butter and beat again.

Slowly add the hot water (too quick and the eggs will curdle) and beat until smooth.

Pour the filling into the pie shell and bake for 30-45 minutes until custard is set and the crust is golden brown.

Let the pie cool for 15 minutes on the counter then put it in the fridge until completely cooled.