All-Rhubarb Pie

' Credit to Ken Haedrich for Recipe. '

Filling Ingredients:
5 cups fresh rhubarb stalks sliced crosswise 1/2 inch thick

1 1/4 cups plus 2 tablespoons sugar

2 tablespoons orange juice

Grated zest of 1/2 orange

Big pinch of salt

1/4 teaspoon ground nutmeg

3 tablespoons cornstarch

2 tablespoons cold unsalted butter, cut into small pieces

Glaze:
Milk or light cream

Sugar

Instructions:

 * 1) If you haven't already, prepare the pastry and refrigerate until firm enough to roll, 1 to 1 1/2 hours.
 * 2) On a sheet of lightly floured waxed paper, roll the larger portion of the pastry into a 12-inch circle with a floured rolling pin. Invert the pastry over a 9-inch standard pie pan, center, and peel off the paper. Gently tuck the pastry into the pan, without stretching it, and let the overhang drape over the edge. Place in the refrigerator for 15 minutes.
 * 3) Combine the rhubarb, 1/4 cups of the sugar, the orange juice, orange zest, salt, and nutmeg in a large bowl. Mix well, then set aside for 20 minutes. Preheat the oven to 400°F.
 * 4) Combine the remaining 2 tablespoons sugar and the cornstarch in a small bowl, then stir the mixture into the rhubarb. Turn the filling into the chilled pie shell and smooth the top of the fruit with your hands. Dot the filling with the butter.
 * 5) Roll the other half of the pastry into a 10-inch circle on a sheet of lightly floured waxed paper. Moisten the outer edge of the pie shell with a pastry brush. Invert the top pastry over the filling, center, and peel off the paper. Press the top and bottom pastries together along the dampened edge. Using a pair of scissors, trim the pastry to an even 1/2-inch overhang all around. Turn the pastry back and under, sculpting the edge into an upstanding ridge. 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 there later. To glaze the pie, brush the top pastry with a little milk and sprinkle lightly with sugar.
 * 6) Place the pie on the center oven rack and bake for 30 minutes. Reduce the oven temperature to 375°F and rotate the pie 180 degrees, so that the part that faced the back of the oven now faces forward. Just in case, slide a large aluminum foil-lined baking sheet onto the rack below to catch any spills. Continue to bake until the pie is golden brown, about 25 minutes. When done, you should notice thick juices bubbling out of the steam vents along the edge.
 * 7) Transfer the pie to a wire rack and let cool for at least 3 hours, preferably longer, before serving.

Notes:
Even though this is an all-rhubarb pie, feel free to substitute a cup or two of raspberries for an equal amount of sliced rhubarb.

If your rhubarb comes with leaves attached,  do not  eat them. They contain something called oxalic acid, which can cause sickness or even death.