A humble 4‑ingredient dessert that proves sweetness doesn’t need luxury.

Nana Betty always said this pie was her secret for turning “almost nothing” into something neighbors lined up to taste. Born out of lean Midwestern springs, it’s plain, honest, and comforting—made from a simple crust, sugar, butter, and a spoonful of flour whisked into water. Baked in a clear glass pie plate, it emerges with a golden, slightly crisp top and a soft, custard‑like center.

It’s the kind of recipe you reach for when the pantry is bare but you still want to put something sweet on the table—a reminder that resourcefulness and love can taste every bit as good as abundance. Serve it warm or at room temperature so the center settles and slices cleanly. On its own, it’s lovely; with whipped cream or vanilla ice cream, it becomes Sunday company fare. Nana Betty paired hers with hot coffee or black tea on cool evenings, while the kids grabbed cold milk. Its gentle, buttery flavor makes it a perfect finish after simple suppers like roast chicken, meatloaf, or beans with cornbread.

Ingredients

Directions

1. Preheat oven to 400°F (200°C). Place rack in the lower third. Set the pie plate with crust on a baking sheet to catch drips.
2. Mix filling: In a medium bowl, whisk sugar and flour until no streaks remain. Slowly whisk in hot water until smooth and milky.
3. Prepare crust: Check edges and patch thin spots if needed.
4. Assemble: Pour the sugar‑water mixture into the crust—it will look very full. Lay butter slices evenly across the surface.
5. Bake: Slide into oven. Bake at 400°F for 25 minutes. Reduce heat to 350°F (175°C) and continue baking 25–35 minutes, until the top is golden, edges crisp, and center gently wobbles.
6. Cool: If browning too quickly, tent with foil. Remove and cool at least 2–3 hours before slicing.

Serve straight from the glass pie plate, just as Nana Betty did every spring.