1/4 c. butter, softened
2/3 c. sugar
2 eggs
3 tbsp. all-purpose flour
3/4 c. evaporated milk
1/4 c. water
1 tsp. vanilla
1 unbaked (9 inch) pastry shell

Cream butter; gradually add sugar, beating well. Add eggs one at a time, beating well after each addition. Add flour, and mix thoroughly. Stir in milk, water and vanilla. Pour custard mixture into pastry shell. Bake at 400 degrees for 20 minutes. Reduce heat to 300 degrees and bake an additional 15 minutes. Cool. Refrigerate until thoroughly chilled. Yield: 1 (9 inch) pie.