Rhubarb Sour Cream Pie

Preheat the oven to 450 and line a baking sheet with parchment.  Roll out your pastry as you would, transfer it to a 9-inch pie plate with a half-inch overhang and then decoratively crimp the edges.  Make sure the crimped or fluted crust edge goes right to the rim (if not even a titch over), this is a full pie and the crust will shrink a bit as it bakes.

Evenly arrange the rhubarb in the prepped pie shell.  In a medium bowl, whisk together the egg, sugar, sour cream and flour and then scrape and pour this mix over the rhubarb.  Use a small utensil to wiggle the rhubarb a bit so that the filling is evenly dispersed through the fruit.

In a separate bowl, whisk together the flour and brown sugar for the topping and then drizzle in the butter.  Use a spatula or your fingers to combine it all and then use your hands to squish and crumble the topping mix over the pie.

Place the pie on the prepared baking sheet and bake for 15 minutes at 450, then reduce the heat and bake for about another 45 minutes.  Make sure to continue to check the pie as you’ll want to loosely lay a piece of foil over it for at least half the baking time so that the top doesn’t get too brown.  You want the whole pie to end up beautifully brown and just barely wiggle in the middle when it’s done.  The custard filling will firm up considerably as it cools and serving this pie at room temperature seems to allow for the best slices!