Ingredients
1 (9-inch) unbaked pie crust, fitted in a glass pie plate
1 1/2 cups granulated sugar
2 cups room-temperature water
Directions
Preheat your oven to 400°F (200°C). Place a rack in the middle of the oven. Set a glass 9-inch pie plate with the unbaked pie crust on a baking sheet to catch any drips and make it easier to move.
If the crust is very soft from sitting out, chill the pie shell in the refrigerator for about 10 minutes while the oven heats. This helps the crust stay flaky and hold its shape.
In a medium bowl or large liquid measuring cup, whisk together the granulated sugar and room-temperature water until the sugar is mostly dissolved. The mixture will look thin; that’s exactly what you want.
Pour the sugar-water mixture gently into the unbaked pie crust. Fill carefully so you don’t splash over the edges. The liquid level should come close to the top of the crust but not overflow.
Carefully slide the baking sheet with the pie into the preheated oven. Bake at 400°F (200°C) for 20 minutes to help the crust start to set and the filling begin to thicken around the edges.
After 20 minutes, reduce the oven temperature to 350°F (175°C) without opening the door if possible, and continue baking for another 30–40 minutes. The edges of the crust should be deep golden and the filling should look mostly set with a slight wobble in the center, similar to a soft custard.
If the crust edges are browning too quickly before the filling is set, loosely cover just the rim with strips of foil or a pie shield and continue baking until done.
Remove the pie from the oven and place the glass pie plate on a cooling rack. The filling will appear a bit jiggly at first but will firm up as it cools. Cool at least 2 hours at room temperature before slicing so the center can finish setting into a creamy, custard-like texture.
