Businesses along Garland Road are quiet Thursday afternoons. Quiet, though, is relative for Sean Jett since he and his wife, Erin, opened Humble: Simply Good Pies.

The week before the Super Bowl, Jett’s to-do list includes pickling cucumbers, baking blueberry pies and taking orders. Customers pop in for a slice or recline on the red restaurant-style booths with a cup of coffee.

One customer, a toddler, grapples with a tough decision: cherry or apple?

In the toddler’s defense, Humble Pie’s menu is intentionally daunting, with more than a dozen rotating options. “If it were easy, people would leave fast,” Jett says with a laugh.

Alex’s lemon ice box, chocolate cream and coconut cream are a few of Humble’s staples. For Mardis Gras, Jett concocted bon temps, a lemon chess pie with cinnamon swirls and icing. 


To curb the sugar rush, Jett plans to add sandwiches with homemade brioche, sourdough and, potentially, pot pies.

Humble is Jett’s first full-time gig in the culinary world’s sweeter side. He’s worked as a culinary instructor at Tarrant County and Collin College, was sous chef at The Common Table and executive chef at Maudee’s Café and Tea Room. 

“I did savory my entire career,” he says. “Baking has always been there. There was a point where I was wholesaling cheesecakes.” 

He and Erin spent 10 years planning Humble Pie before it opened between Suffer City Tattoos and Cheesecake Royale.  The menu and ambience pay homage to the Jett family’s roots in Louisiana and Alabama. Everything is made from scratch, with a lot of love — and plenty of cream. (Calories aren’t one of Humble’s concerns.)

“We’re deep Southern, and pie is part of what we do,” he says. 

Humble: Simply Good Pies

9014 Garland Road 


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