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1
Chill 9-inch pie pastry shell about 15 minutes before adding filling.
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2
To make the filling: combine the rhubarb, 1 1/4 cups sugar, orange juice, orange zest, salt, and nutmeg in a large mixing bowl; mix well and set aside for 20 minutes.
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3
Preheat oven to 400.
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4
In a small bowl, combine the 2 tablespoons sugar and cornstarch; then stir this mixture into the rhubarb mixture.
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5
Turn the filling into the chilled pie shell and smooth the top of the fruit with your hands.
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6
Dot the filling with the butter.
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7
Roll out the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper.
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8
Moisten the outer edge of the pie shell with a pastry brush.
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9
Invert the top pastry over the filling, center, and peel off the paper.
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10
Press the top and bottom pastries together along the dampened edge.
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11
Trim the pastry and flute as desired.
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12
Poke several steam vents in the top of the pie with a fork or paring knife, including a couple along the edge so you can check the juices their later.
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13
To glaze the pie, brush the top pastry with a little milk and sprinkle lightly with sugar.
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14
Place the pie on the center oven rack; bake for 30 minutes.
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15
Lower oven temperature to 375 and rotate pie 180; slide a large aluminun-foil lined baking sheet onto the rack below to catch any spills.
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16
Continue to bake about 25 minutes or until the pie is golden brown.
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17
When done, you should notice thick juices bubbling out of the steam vents along the edge.
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18
Transfer pie to a wire rack and let cool for at least 3 hours, preferably longer, before serving.
