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 ⓘ
Instructions
- Preheat oven to 425°.
- Roll out pastry and line a 1 1/2-inch deep 9-inch pie pan, making a high fluted edge.
- Partially bake. Lightly beat eggs with a wire whisk; whisk in sugar, salt, milk and vanilla.
- Heat half and half just to scalding.
- Slowly whisk into egg mixture.
- Pour into pastry shell; sprinkle with nutmeg.
- Bake in lower third of oven for 15 minutes.
- Reduce oven heat to 350° and continue to bake until a knife inserted slightly off center comes out clean (about 25 more minutes).
- Place on a rack and let cool to room temperature.
- Serve or refrigerate for up to 24 hours. Makes 6 to 8 servings.
Nutrition & Diet Analysis (per serving)
1103
kcal
55% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).