We fill 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, to the brim with a jumble of juicy berries—raspberries, blackberries, blueberries, and cranberries. 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. Not too sweet, not too tart filling inside; flaky, buttery crust on the outside. Inside and out, a delight to eat.
*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.
