We start with a tender, flaky, all-butter crust made with award-winning Vermont Creamery Cultured Butter* and freshly milled, high extraction soft white winter wheat flour we get from our friends at Janie’s Mill in Ashkum, Illinois, and fill it with juicy, wild Maine blueberries. We then crown all this goodness with another layer of our flaky, all-butter crust and top the whole thing with a sprinkle of Demerara sugar. Simply delicious! For a real summer treat, try it warm with a scoop of Zingerman’s Vanilla Gelato from our neighbor, Sanilac Creamery.
*Vermont Creamery’s Unsalted Cultured Butter with 82% butterfat—our go-to butter—brings rich cultured flavor to our all-butter pie crusts. It’s earned serious praise too—2nd-Place winner at the 2026 American Cheese Society (ACS) Competition and a near perfect score of 99.95 out of 100 at the 2024 World Championship Cheese Contest.
