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.
