• Preheat the oven to 400°F. 
• Roll out the pie crust, and press it into the pie dish. Trim off the excess from around the edges then crimp the edges into whatever design you prefer.
  1 pie crust
• Poke several holes in the bottom of the pie crust using a fork then place a sheet of parchment paper or aluminum foil on top along with some baking beans or pie weights.
• Bake for 8 to 10 minutes then remove the weights and foil or parchment paper. Return to the oven for another two to three minutes or until the pie crust is lightly browned.
• Pour in the water, sugar and flour into the baked crust then gently stir the flour until there are no dry spots on top.
  1 ½ cups water, 1 ¼ cup granulated sugar, ½ cup all-purpose flour
• Add the vanilla, cinnamon, and salt and gently stir once again.
  1 teaspoon vanilla extract, ¼ teaspoon ground cinnamon, ⅛ teaspoon salt
• Gently lay the sliced butter on top of the pie, and bake for 35 to 45 minutes or until the center of the pie jiggles only slightly when moved.
  4 tablespoons unsalted butter
• Let the pie cool for at least three hours before slicing and serving with vanilla ice cream if desired.

How to Store Leftovers

• Store in the refrigerator for up to 4 days.