That's right! It's time for Pie Number 2!
The Tarts journey into Pumpkin-pie-dom began at an early age with the classic 1950's Libby's recipe printed right on the back of the can. We imagine all of you, at one time or another, have had a can in your cupboard and some of you may adore it so much, you don't care to stray from your beloved. So Libby Loyalists...this pie's for you.
And with what may prove to be a colossal error, we decided to deviate slightly from tradition and pair it with an olive oil crust. Risky? Certainly. Gross? Likely. But, let's give it the old Tart try!
*If you're wondering why we didn't start this post with a picture of the pie, well, think of it as a clue. Kind of like foreshadowing...
Tart Tip: Double this recipe. This was not nearly enough dough to roll a pretty crust. I mean, look at the tragedy below...
*If you're wondering why we didn't start this post with a picture of the pie, well, think of it as a clue. Kind of like foreshadowing...
1 cup all-purpose flour
1/8 tsp. salt
2 Tbsp. olive oil
1 Tbsp. water
1 large egg, beaten
In a bowl, combine flour and salt. Add oil and mix with an electric mixer. Add water and egg and mix well. The mixture will be crumbly but moist.
Like this?
Hell, what do we know.
Now form into a ball with your hands; don't knead.
Now form into a ball with your hands; don't knead.
Wrap in plastic wrap and refrigerate for 30 min.
Roll out dough, pour in filling and bake according to recipe.
Tart Tip: Double this recipe. This was not nearly enough dough to roll a pretty crust. I mean, look at the tragedy below...
Is that a pie crust or a skin graph?
SFX: Ding!
The pie is done. Okay, guess we have to show it to you now...
The pie is done. Okay, guess we have to show it to you now...
Booooooo. Not as impressive as the first one. Perhaps it's the TIN FOIL pie pan. WHAT WERE WE THINKING???!!! We even tried to pretty it up by adding leaves. Sad, just sad. For those of you who have commented that you find us Tarts intimidating, we imagine you're breathing a sigh of relief. Yes, we make stuff that sucks. That's what makes us Crispy!
But does the taste suck? Luckily our Tart Test is based purely on taste. And our taster Rusty is getting ready...
...but she has to wait til Friday and so do you!
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