Rose Geranium Buttermilk Pie

1-3/4 cup unbleached flour
1/4 teaspoon salt
2 teaspoon sugar
10 tablespoons cold unsalted buttver cut into pieces
3 tablespoons shortening, cut into 1/4 inch pieces
1/2 cup (or less) of ice water
4 medium size rose geranium leaves
2 cups of sugar
1/2 cup unsalted butter, softened
6 eggs
2 cups buttermilk
1/8 teaspoon nutmeg (to taste)

Combine flour, salt and 2 teaspoons sugar in food processor. Add 10 tablespoons butter and shortening. Process until crumbly. Slowly add ice water with food processor running until mixture forms a ball. Turn onto plastic wrap and shape dough into large ball. Chill at least 30 minutes. Divide dough into two portions. Roll into circles onto floured surface. Fit dough into two 9-inch pie plates; trim and flute edges.

Mince rose geranium leaves with 2 cups of sugar in food processor. Add remaining 1/2 cup butter and process until creamy. Beat in eggs, buttermilk and nutmeg. Pour into pie shells.

Bake at 350° F for 50 minutes or until center is almost set. Allow to cool completely before serving. Garnish with a rose geranium leaf.

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