Rhubarb Sour Cream Custard Streusel Pie

Pastry for a single crust 10" pie

For Filling:
4 cups rhubarb, stalks cut once lengthwise & sliced crossways 1/4" thick
(may substitute 1/3rd strawberries)
1-1/4 cups sugar
3 Tbs flour
1 egg
1 cup sour cream

For Streusel:
1/3 cup flour
1/3 cup packed brown sugar
3 Tbs soft butter


Preheat oven to 425*F. Place crust in pie pan. Prebake for 5 minutes. Gently press down puffed dough and let cool. Combine sugar and flour. In another bowl, toss rhubarb with 2 Tbs of this mixture. Stir beaten egg and sour cream into the remaining flour/sugar mixture. Place rhubarb into pie shell. Pour sour cream mixture over rhubarb. Mix flour and brown sugar in a small bowl. Rub butter into mixture with fingertips until crumbly. Spoon streusel over custard. Bake for 15 minutes. Reduce heat to 350*F and bake for 30 more minutes. Cover edges with foil if crust browns too fast. Custard puffs but will subside as the pie cools.