Jumbleberry Pie

We fill a tender, flaky, all-butter crust, made with freshly milled high extraction soft white winter wheat flour we get from our friends at Janie’s Mill in Ashkum, Illinois, to the brim with a jumble of juicy berries—raspberries, blackberries, blueberries, and cranberries. We then crown all this goodness with another layer of flaky, all-butter crust and top the whole thing with a sprinkle of demerara sugar. Not too sweet, not too tart filling inside; flaky, buttery crust on the outside. Inside and out, a delight to eat.