Berry Roly-Poly

• 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

1. Preheat oven to 425u0b0.
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 350u0b0 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.

water, sugar, flour, baking powder, salt, vegetable shortening, milk, butter, fresh boysenberries, ground cinnamon, vanilla, flaky pastry, eggs, sugar, salt, milk, vanilla, light cream, ground nutmeg

Taken from www.cookbooks.com/Recipe-Details.aspx?id=467067 (may not work)