Jumbleberry Pie

We fill a tender, flaky, all-butter crust, made with 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 ourn 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.