Berry Roly-Poly

Name: Berry Roly-Poly
Ingredients: 1 3/4 c. hot water; 1 c. plus 6 Tbsp. sugar; 2 c. all-purpose flour; 1 Tbsp. baking powder; 1 tsp. salt; 6 Tbsp. solid vegetable shortening; 2/3 c. milk; 1/4 c. butter or margarine, melted; 5 c. fresh boysenberries or blackberries or unsweetened frozen berries, thawed and drained; 1/4 tsp. ground cinnamon; vanilla or nut flavored ice cream; flaky pastry (for a single crust 9-inch pie); 4 eggs; 1/2 c. sugar; 1/4 tsp. salt; 1/2 c. milk; 1 tsp. vanilla; 2 c. half and half (light cream); 1/4 tsp. ground nutmeg

19 ingredients

10 steps

Ingredients

1 3/4 c. hot water
1 c. plus 6 Tbsp. sugar
2 c. all-purpose flour
1 Tbsp. baking powder
1 tsp. salt
6 Tbsp. solid vegetable shortening
2/3 c. milk
1/4 c. butter or margarine, melted
5 c. fresh boysenberries or blackberries or unsweetened frozen berries, thawed and drained
1/4 tsp. ground cinnamon
vanilla or nut flavored ice cream
flaky pastry (for a single crust 9-inch pie)
4 eggs
1/2 c. sugar
1/4 tsp. salt
1/2 c. milk
1 tsp. vanilla
2 c. half and half (light cream)
1/4 tsp. ground nutmeg

Directions

1

Preheat oven to 425°.
2

Roll out pastry and line a 1 1/2-inch deep 9-inch pie pan, making a high fluted edge.
3

Partially bake. Lightly beat eggs with a wire whisk; whisk in sugar, salt, milk and vanilla.
4

Heat half and half just to scalding.
5

Slowly whisk into egg mixture.
6

Pour into pastry shell; sprinkle with nutmeg.
7

Bake in lower third of oven for 15 minutes.
8

Reduce oven heat to 350° and continue to bake until a knife inserted slightly off center comes out clean (about 25 more minutes).
9

Place on a rack and let cool to room temperature.
10

Serve or refrigerate for up to 24 hours. Makes 6 to 8 servings.