I’m going to say it again. Rhubarb holds its own in pie without strawberries. Try it. I bet you’ll like it.
Be patient when you make this. Let the rhubarb sit with the flavors and mingle, making a filling you’ll want to savor with every bite. You’re making pie. Take the time to do it well.
Prepare to bake. Roll out one disc of the dough, press it into the pie pan, and crimp the edges. Put it in the freezer while you make the filling.
Make the filling. Combine the rhubarb, blood orange juice and zest, honey, maple supra, vanilla, and cinnamon in a large bowl. Toss everything together to coat. Let the filling sit for 1 hour.
After the filling has macerated for 1 hour, sprinkle the flour over the top and toss to coat. Tumble the rhubarb filling into the cold pie crust. Top with the butter pieces.
Roll out the other cold disc of dough between 2 pieces of lightly greased pieces of wax or parchment paper. Don’t worry if it breaks into pieces. Just place them over the rhubarb and pinch the pieces of dough together. Crimp the edge of the dough. Cut several slits into the top crust.
Bake the pie. Put the pie on a parchment-lined sheet tray and put it in the oven. Bake for 15 minutes. Turn the heat down to 350°. Bake until the crust is golden brown, oozing juice, and the rhubarb in the filling feels tender to the knife when you touch it gently, about 30 minutes.
Cool the pie. Allow the pie to cool to room temperature on the counter before serving.
Makes 1 9-inch pie