When this happens, even the pro's will strain the custard cream if lumps are there - push it through a sieve or strainer if it should happen again. It could be caused by a lumpy flour/cornstarch mixture, the tempering step or just from not stirring constantly over the heat. Best to you as you make another pie (and another pie.......) until your results are just right. Happy Baking! Irene@KAF

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