Fresh Rhubarb Pie

Preheat oven to 400°F (200°C). Line a 9-inch pie pan with the bottom pastry crust, leaving a slight overhang.

Combine sugar, flour, grated orange peel, and salt in a large bowl, whisking together until evenly distributed.

Add the cut rhubarb pieces to the sugar mixture and gently toss until all rhubarb is evenly coated.

Pour the rhubarb filling into the prepared pie crust, mounding slightly in the center. Dot the surface with 2 tbsp butter cut into small pieces.

Place the top pastry crust over the filling and press the edges to seal, then trim excess pastry and crimp the edges with a fork or your fingertips.

Cut 4-5 small slits in the top crust to allow steam to escape during baking.

Bake at 400°F for 45 minutes, or until the crust is golden brown and the filling begins to bubble slightly at the edges.

Remove pie from oven and cool on a wire rack for at least 20 minutes before slicing to allow the filling to set.