Berry Roly-Poly Recipe

Name: Berry Roly-Poly
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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 425u00b0.
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 350u00b0 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.

1242

kcal

Calories

Fat

193

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 3/4 c. hot water, 1 c. plus 6 Tbsp. sugar, 2 c. all-purpose flour, 1 Tbsp. baking powder, and more.

Yes, Berry Roly-Poly falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Berry Roly-Poly

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions