First, make the pie pastry.

Place flour, salt and orange zest in the bowl of a food processor and pulse briefly to combine, or combine by hand in a large bowl.

Add butter and pulse until the butter and flour are combined and the mixture resembles coarse meal, about 10 seconds.

Alternatively, cut butter into flour using two table knives.

Add orange juice and pulse just until the dough begins to come together. If dough is dry, add another tablespoon or two of juice or water.

Remove dough from processor and gather dough into a flattened disc.

Cover and refrigerate for at least 30 minutes.

Preheat the oven to 400°F.

Make filling by whisking sugar, flour, zest, orange juice, nutmeg and eggs together until blended completely.

Fold in rhubarb and set aside.

Remove pastry from the refrigerator. Divide dough in half.

On a lightly floured surface, roll out one half of the dough and use it to line a 9-inch pie plate.

Arrange the pie plate on a rimmed baking sheet.

Spoon rhubarb filling into pie shell.

Roll out the second half of the dough.

Cut into 12 (3/4-inch-wide) strips and form a lattice top over the filling by arranging six of the strips across the top of the pie, spacing them evenly apart.

Weave remaining strips through the original strips in the opposite direction.

Press strips to edge to seal.

Crimp or flute the edges.

Brush crust gently with milk.

Bake pie for 50 to 60 minutes or until pastry is golden brown, rhubarb juices are bubbling and pie filling is lightly browned and set. If crust browns too quickly, cover the edge with foil.

Let cool completely before cutting.