For those who are first timers or whose pies come out runny here's a tip. When boiling the sugar/starch mixture, make sure that you simmer the filling for at least (3) three minutes if your using flour, and at least one (1) minute if your using tapioca or cornstarch. This is to thicken the filling so after your pie is done, you won't find that it is leaking. Make sure that when you're boiling it, it is not watery. Also, make sure that you allow your pie to cool after it's done baking, from experience, if you wrap it up right away in foil or what have you then the crust is going to come out soggy and the filling won't set right, who would want that to happen. Here's a link from this site that mentions most of what I said to help you out with any pie problems. http://allrecipes.com/HowTo/Pie-Troubleshooting-Guide/Detail.aspx Enjoy