Fresh Rhubarb Pie

Roll half of pastry to 1/8-inch thickness on a lightly floured surface. Place in a 9-inch pie plate; trim off excess pastry along edges. Cover with plastic wrap, and chill until ready to fill. Combine sugar, cornstarch and nutmeg in a heavy saucepan, stirring to blend cornstarch well. Stir in orange rind, juice and butter. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in rhubarb. Spoon rhubarb mixture into prepared pastry shell. Roll remaining pastry to 1/4-inch thickness; cut into 1/2-inch strips. Arrange strips, lattice fashioned, across top of pie. Trim strips even with edges; fold edges under and flute. Bake at 425 degrees for 10 minutes. Reduce heat to 350 degrees and bake an additional 30 minutes or until crust is brown.