I am having an issue with runny pie filling and am confused as to what the best thickener would be. There are many differing opinions such as tapioca, cornstarch and flour. What do you prefer and why?

Thanks!

what kind of a pie is runny - fruit, custard, pecan???

Sorry I should have mentioned that. Pecan.

I would like to see your recipe, I make pecan pie about 1 each week. Haven't had any trouble. CF:)

I should have mentioned this from the get go. The pie that I am working on is not exactly pecan but a variation. It's an original pie for a contest I want to enter so I don't want to say exactly what it is. Sorry, I know that I am being rather vague that I will probably just have to experiment until I get it right. All part of the fun right?

It does thickens up a good bit after being refrigerated but not to the point I want. I am currently using no thickener.