Rose Geranium Buttermilk Pie
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.