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Old-fashioned Buttermilk Pie || Farm Discovery Day

 This post and buttermilk pie recipe are sponsored by Organic Valley – A co-op of over 2,000 family owned farms that produce eggs, butter, milk and cheese.   I am thrilled to partner with Organic Valley! Find our full disclosure here.

Buttermilk pie recipe

Hello there! Organic Valley milk has always been a regular staple purchase for our family – that said, you can imagine how much I enjoyed attending the Farm Discovery Day in Goodhue County, MN a few weeks ago.  Like many of you who have driven by or even been on a farm before, I thought I knew the production story of the milk that I buy at the grocery store.  At Organic Valley’s Farm Discovery Day I got to experience firsthand the ins and outs of this incredible company, a farming cooperative of over 2,000 small family farms headquartered in WI.

The day was jam packed and fun-filled  with hands on learning experiences, delicious food and product tastings, fresh air and good people. I came away with a greater appreciation for what it means to be certified organic and for Organic Valley’s cooperative model. To top it off, my belly was full of tasty treats. P.S. If you’ve never had Organic Valley’s chocolate milk, you must! It is da best!

First, I should clarify what it means to be certified organic because it was one of my key questions of the day –  

All Organic Valley products are USDA certified organic. That means they never use GMOs, synthetic hormones, antibiotics or toxic pesticides in their production.

Their small family farms refrain from the use of toxic pesticides and insecticides, and instead rely on sustainable methods of pest control. These methods keep the soil healthy and improve the amount of minerals and nutrients in the crops on the land.

Pasture-raised farming is based on the simple idea that happy, healthy animals make for better, more nutritious food for the consumer. Organic is a sustainable practice.

Because when you respect the land, it returns the favor in so many healthy and delicious That’s why their cows have plenty of room to roam and eat grass just as they would in nature.  The benefits of organic farming go beyond their tasty products and healthy animals. Organic pastures reduce runoff, build living soils and take carbon out of our atmosphere. Organic Valley has over 2,000 in the co-op across the country, all working towards a more sustainable food system. Pretty dang cool.

Secondly, I was incredibly impressed that a company as large as Organic Valley would invite the public to come onto the farm and “look under the hood” so-to-speak to see how these well-loved dairy products are produced.

I got to meet and greet some of the actual ladies (the cows) that produce the milk used to make that tasty chocolate milk I mentioned earlier as well.  I also go to see a calf being born, which was definitely a highlight of the day.  When I wasn’t avoiding cow pies in-pasture and eating a farm-to-table lunch overlooking where the cows were also munching away, I got to make my own butter from Organic Valley cream and speak to several Organic Valley employees.

The Company’s willingness to provide access to its farmers, be open and honest about how product is made and provide a look into its superb animal care standards definitely won my heart…not to mention my belly. And Nate’s heart (his belly was won years ago with the chocolate milk).

It is evident that Organic Valley has a lot to be proud of.  The best part of the day was knowing that this was a company committed to providing product that we, as consumers, can taste the difference in everyday!  Guys, I know you couldn’t be there with us, but believe me when I say it was really awesome to see. You would have loved it!

Finally, I loved interacting with these happy cows in their pasture. They seemed so content –  eating, enjoying the sunshine and strolling through the grass.


Pretty ladies I made friends with – Named Happy and Fur.


Blair was the friendliest.  I thought for sure I was going to capture a tongue licking my camera, but she was more interested in the grass (have you seen the length of a cow’s tongue? It’s crazy long)!


This is the calf that was born right there in the maternity barn over the course of the day we were there. It stood up for the first time while I watched. Such a sweet sighting and what a wonderful experience for those who attended the Farm Discovery Day.


There were several interactive activities to participate in, particularly for young children! My favorite was making butter in a jar. An Organic Valley employee poured the heavy cream into a small jar and then had us shake the jar until the cream separated into butter and buttermilk. And then, of course, we were given crackers to enjoy our handmade butter with. Soo good. Making butter and seeing the kids learn about how buttermilk and butter were made reminded me of an old-fashioned buttermilk pie recipe my grandma used to make. I can’t think of a better way to enjoy the delicious, high quality butter from Organic Valley than this beloved family recipe. Hope you enjoy!


This old-fashioned buttermilk pie recipe relies on quality buttermilk and butter to bring you delicious, rich flavor that you will love. Be sure to use Organic Valley’s butter and buttermilk for the best flavor! Find where you can pick up Organic Valley products near you http://ov.coop/findov. And, if you have any questions…ask. I learned a lot – what I don’t know, I’ll find out!

5 from 3 votes
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Old-fashioned Buttermilk Pie

This buttermilk pie recipe is smooth and creamy. Easy to make for any occasion!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 8 slices

Ingredients

  • 1 pie crust
  • 1/2 cup Organic Valley butter
  • 1 cup sugar
  • 3 tablespoons flour
  • 3 eggs beaten
  • 1 pinch salt
  • 1 teaspoons vanilla
  • 1 teaspoon nutmeg
  • 1 cup Organic Valley buttermilk

Instructions

  1. Preheat the oven to 400 degrees.
  2. Beat the sugar and butter together for about 3 minutes.
  3. And the eggs and vanilla to the sugar and butter mixture, beat just until combined.
  4. In a small bowl, stir the dry ingredients together.
  5. Alternate adding the dry ingredients and the buttermilk into the sugar and butter mixture. Beat until it's smooth. Do NOT overbeat.
    Red glass mixing bowls perfect for baking a cake.
  6. Pour into prepared pie crust.
  7. Bake at 400 degrees for 10 minutes, then turn the heat down to 350 degrees and bake for an additional 30 minutes.

Recipe Notes

I recommend covering the edges of the pie with foil after that first 10 minutes to keep from burning. The pie is done when it is golden brown, cracking on top, and a knife inserted comes out clean.

This post is sponsored by Organic Valley.  

This is a sponsored conversation written by me on behalf of Organic Valley. The opinions and text are all mine.

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4 Comments

  1. Paulette Rivera
    February 22, 2018 / 8:01 pm

    I can’t wait to make this! I grew up cooking, baking, preserving & pickling along with all the gardening, even making fresh polish sausage (half pork, half version) along side my grandmother & grandpa. Sooo many recipes lost as she never measured anything, it was all my her hand measurements & by taste, kinda like me. I know now this now that whenever I am showing anyone my way of cooking, that they will have to learn like me, and then maybe I’ll try to start writing the recipes down too. So a huge thank-you for sharing any old fashioned recipes. Oh & by the way, I love-love-love any old things, especially houses, with or without character, as well my dream was always to be able to save any old buildings, unfortunately it seems that was not what was in store for me…but hey I’m still a young 61, never say never🤗

    • Nellie
      Author
      February 26, 2018 / 10:26 am

      Yay!!! I totally agree with the cooking. I actually cook much the same way, without writing down recipes. Creating recipes for work has been so wonderful for me to have to sit down and record what I learn. I LOVE the idea of making fresh sausage and am currently looking at getting a meat grinder to try making my own of those kinds of things. We live in an 1880 home and my office is in an 1858 building and I LOVE it. I love thinking about the stories they could tell. Thanks for the heart-felt comment!

  2. Linda McD
    November 14, 2017 / 8:50 pm

    Do you think one could substitute egg beaters for the eggs?

    • Nellie
      Author
      November 15, 2017 / 7:39 am

      I think you probably could, yes. Give it a try and let me know how it turns out!

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