Chunk Beef Party Pies (2022)

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An Aussie icon, these delicious meat party pies are a must-have at any gathering! Featuring a rich, chunky beef and gravy filling encased in golden, flaky pastry; they are comfort food at it’s ultimate best. Much better than store-bought and so easy to prepare!

Chunk Beef Party Pies (1)

Nothing beats a classic Australian meat pie, complete with crispy and flaky pastry and a deliciously rich meat filling. Along with a big squirt of tomato sauce, of course!

Party pies have long been a popular staple at Aussie parties. They are like the mini version of a large meat pie, baked in a muffin tin into convenient hand-held serves. As well as being a classic party food, they are also perfect to reheat for a hearty winter dinner or lazy lunch on their own, or with a side salad or veggies.

While this recipe does take time to make, it is SO worth the effort. They are packed full of flavour and taste so much better than the store-bought pies from the freezer! Most of the work is done by the stovetop or oven, with only 20 minutes of hands-on time. I love to make a double batch and keep them in the freezer, ready for those times when nothing but a hot little meat pie will do.

If you love a good, savoury pastry recipe, you’ll also love these chicken and leek pies and beef sausage rolls.

Why You're Going To Love This Recipe

  • Satisfying and comforting.
  • Simple to prepare – the stovetop and oven do most of the work!
  • A delicious make ahead recipe – ready to reheat for lunch, an easy dinner or for entertaining.
  • Kid approved - the kids will love these little pies, either as a snack, or with veggies for dinner.
  • Freezer-friendly -make a double batch and keep them in the freezer, ready to heat up for entertaining, unexpected guests or an easy dinner.
  • The ultimate party food - seriously, everyone loves them!
  • So much better than store-bought pies - tender beef, slow cooked to perfection, rich gravy and buttery, flaky pastry - a seriously delicious combination!
Chunk Beef Party Pies (2)

What You Need

Mini beef pies, made from scratch! Just some frozen pastry, budget steak and pantry staples are needed.

Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.

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  • Pastry – both shortcrust and puff pastry are used in this recipe. Shortcrust is used to form a lovely, crisp base for the pies. And the puff pastry is used to give them their signature flaky tops. To speed things up, I've used frozen squares of pastry. In Australia, both types of pastry can be found in the freezer section of the supermarket, cut into 25 x 25cm ready-rolled squares. If elsewhere, refrigerated and rolled pie crusts such as Pillsbury can be used. Or homemade, if preferred.
  • Olive oil.
  • Brown onion.
  • Steak – beef chuck or round steak (with nice, marbled fat) is used for the filling. Choose a cut of beef that is best suited for stewing. Chuck steak provides big, hearty chunks of beef that become super tender when slow cooked. And as a bonus, it is super affordable!
  • Cornflour – is used to thicken the meat sauce. Alternatively, you can use plain (all-purpose) flour.
  • Beef stock – choose any type of good quality liquid beef stock. If using salt-reduced stock, you may need to adjust the seasoning at the end. Store bought is very good to use, however you can also make your own.
  • Tomato paste – adds richness to the gravy.
  • Salt & pepper - for seasoning.
  • Egg and sesame seeds - an egg wash is brushed over the top of pastry as a glaze and then sprinkled with sesame seeds (optional).
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Equipment Required

The beef filling is made on the stovetop, requiring a large non-stick frying pan or saucepan. The pies are then placed in muffin trays to bake in the oven. You will need enough muffin trays to make 12 party pies, or more if you are multiplying the recipe.

Step by Step Instructions

Step 1 - Make The Pie Filling

While the pastry is thawing, fry the onion in a little olive oil over medium-high heat. Add the cubed beef pieces and cook for around 5 minutes, until the liquid has evaporated.

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Add the beef stock, tomato paste and Worcestershire sauce to the beef and simmer for around 45 minutes, stirring occasionally, until the liquid has reduced.

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(Video) How to Make Aussie Beef Party Pies (Mini Meat Pies) - Easy Party Food!
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Step 2 - Thicken The Sauce

Mix the cornflour and water mixture together first, and then stir into the beef mixture. Simmer until thickened. Season the gravy mixture with salt and pepper and allow to cool.

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Step 3 - Make The Pie Cases

Use a small bowl or pastry cutter (around 13cm in diameter) to cut 12 circles from the shortcrust pastry. Press the pastry into the muffin tray holes.

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Add the pie filling to the pastry.

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Step 4 - Bake

Cut 12 smaller holes in the puff pastry (10cm) and press them on top of the pies, sealing the edges.

Brush with beaten egg and sprinkle with sesame seeds and bake until crisp and golden.

Expert Tips

  • Storage - cooked pies keep in the fridge for 3-4 days in an airtight container.
  • Taste as you go - if the sauce needs more flavour, add some more salt and pepper to your taste.
  • If you have air fryer muffin pans - you can cook these pies in your air fryer. Follow the recipe as normal, and then bake in the air-fryer at 180 C/356 F for around 20-25 minutes, or until the pastry is crisp and golden brown.
  • Freezing - these party pies can be frozen for up to 3 months. Allow them to cool completely and then freeze in an airtight container or freezer bag. They can be thawed in the fridge overnight and then reheated, or reheated straight from the freezer.

FAQ's

Can you reheat party pies?

Party pies are a great make-ahead recipe, as they store and reheat beautifully. If reheating from the fridge, place them in an oven or air fryer at 180 C for around 10-12 minutes (oven) or 8-10 minutes (air fryer), or until crisp and steaming hot in the middle. You can also reheat them from frozen, just add an extra 5 minutes to the cooking time (or until heated through). They can be heated in the microwave too, if you are short on time, but the pastry won’t re-crisp.

Which beef is best for pies?

You don’t need expensive cuts of beef for these party pies. In fact, the cheaper and more marbled with fat, the more tender the beef will be. The best cuts for a slow cooked beef pie will be chuck steak, round or silverside, or any braising beef that you can find at your supermarket.

Which pastry for meat party pies?

For the best beef pies, I recommend a mix of shortcrust pastry (for the crispy bottom) and puff pastry (for the golden, flaky tops). You can use just one or the other, but I find the combination of both is best!

(Video) My BEST Aussie Meat Pie | Marion's Kitchen

What to serve with meat pies:

Eat them on their own with your favourite tomato sauce or chutney, or add a simple side salad or steamed vegetables for a complete lunch or dinner.

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Flaky savoury pastries are the perfect comfort food.

Here's a few of my most popular pastry recipes:

  • Chicken Sausage Rolls
  • Baked Chicken Empanadas with Chorizo

WANT EVEN MORE DELICIOUS RECIPES?Subscribe to my newsletteror follow along onFacebookorInstagram. And if you love baking, then please come and join myFacebook cooking club grouporsubscribe to my YouTube channel

Chunk Beef Party Pies (17)

Chunky Beef Party Pies (Mini Meat Pies)

An Aussie icon, these delicious meat party pies are a must-have at any gathering! Featuring a rich, chunky beef and gravy filling encased in golden, flaky pastry.

5 from 3 votes

Print Pin Rate

Course: Dinner, Lunch, Snacks

Cuisine: Party Food, pies

(Video) Beef & Bacon Party Pies | World Cup Munchies | AUSTRALIA

Prep Time: 20 minutes

Cook Time: 1 hour 30 minutes

Total Time: 1 hour 50 minutes

Servings: 12 serves

Calories: 443kcal

Author: Lucy - Bake Play Smile

Ingredients

  • 6 sheets shortcrust pastry defrosted
  • 3 sheets puff pastry defrosted
  • 1 tbs olive oil
  • 1 brown onion medium, chopped
  • 750 g beef chuck or round steak cut into small cubes (approx 2cm)
  • 750 g (3 cups) beef stock
  • 3 tbs tomato paste
  • 1 tbs worcestershire sauce
  • 1 tbs cornflour
  • 125 g (¼ cup) water
  • salt and pepper to season
  • 1 egg beaten, for brushing over as a glaze
  • sesame seeds for sprinkling (optional)

Instructions

  • Place the pastry sheets onto the bench and allow to defrost.

  • Meanwhile, heat the olive oil in a frying pan over medium-high heat.

  • Add the onion and cook until just starting to soften.

  • Add the cubed beef and cook, stirring occasionally, until browned and the liquid has evaporated (approx 5 minutes).

  • Add the beef stock, tomato paste and worcestershire sauce and stir.

  • Simmer uncovered for 45 minutes (or until starting to thicken), stirring occasionally.

  • Mix the cornflour and water together until completely dissolved.

  • Stir as you pour the cornflour and water into the beef mixture.

    (Video) My Review On Patti LaBelle sweet potato pie review

  • Allow to simmer and thicken (the mixture should be thick).

  • Season the mixture with salt and pepper and then set aside to cool completely (the mixture will continue to thicken on standing).

  • Preheat oven to 200 degrees celsius (fan-forced).

  • Lightly grease a 12 hole muffin tray.

  • Use a small bowl or cutter (approximately 13cm in diameter) to cut 12 circles from the shortcrust pastry sheets (2 per sheet).

  • Use your fingers to press them into the muffin tray holes (each pastry round should be large enough to slightly overhang).

    TIP: Cut a small triangle section out from each pastry circle as this helps when fitting them into the muffin holes.

  • Divide the mixture equally between the 12 muffin tray holes (being sure not to over-fill).

  • Cut 12 slightly smaller rounds (approximately 10cm in diameter) from the puff pastry sheets (4 per sheet).

  • Place them over the top of the meat pies and use your fingers to seal the overhanging shortcrust pastry to the puff pastry top.

  • Lightly brush over the beaten egg.

  • Sprinkle with sesame seeds (optional).

  • Bake for 30 minutes or until golden.

  • Serve immediately or freeze in an airtight container for up to 3 months.

Notes

RECIPE NOTES & TIPS

  • Steak – beef chuck or round steak (with nice, marbled fat) is used for the filling. Choose a cheaper cut of beef that is best suited for stewing. Chuck steak provides big, hearty chunks of beef that become super tender when slow cooked. And as a bonus, it is super affordable!
  • Pastry – both shortcrust and puff pastry are used in this recipe. Shortcrust is used to form a lovely, crisp base for the pies. Where the puff pastry is used to give them their signature flaky tops. To speed things up, I've used frozen squares of pastry. In Australia, both types can be found in the freezer section of the supermarket, cut into 25 x 25cm ready-rolled squares. If elsewhere, refrigerated and rolled pie crusts such as Pillsbury can be used. Or make homemade if you prefer.
  • Taste as you go - if the sauce needs more flavour, add some more salt and pepper, to your taste.
  • Storage - cooked pies keep in the fridge for 3-4 days in an airtight container.
  • If you have air fryer muffin pans - you can cook these pies in your air fryer. Follow the recipe as normal and then cook in your air fryer at 180 C for around 20-25 minutes, or until the pastry is crisp and golden brown.
  • Freezing - these party pies can be frozen for up to 3 months. Allow them to cool completely first and then freeze in an airtight container or freezer bag. They can be thawed in the fridge overnight and then reheated, or reheated straight from the freezer.
  • Reheating - Party pies are a great make-ahead recipe, as they store and reheat beautifully. If reheating from the fridge, place them in an oven or air fryer at 180 C for around 8-10 minutes, or until crisp and steaming hot in the middle. They can be heated in the microwave too, if you are short on time, but the pastry won’t re-crisp. You can also reheat frozen party pies, just add an extra 5 minutes to the cooking time (or until heated through).

Nutrition

Calories: 443kcal | Carbohydrates: 68g | Protein: 22g | Fat: 42g | Saturated Fat: 12g | Cholesterol: 58mg | Sodium: 706mg | Potassium: 440mg | Fiber: 3g | Sugar: 2g | Vitamin A: 80IU | Vitamin C: 1.7mg | Calcium: 37mg | Iron: 5.5mg

FAQs

Can you prepare a meat pie the night before? ›

CLASSIC MEAT PIE IS ALWAYS A CROWD FAVORITE

This recipe for Classic Meat Pie can easily be prepared ahead of time. You can fill the meat pies and seal them, and then refrigerate for 24 hours, or freeze up to 1 week.

How big is a party pie? ›

The pies you typically get at footy games and bakeries are the larger size ones – around 10cm/4″ in diameter. But I'm particularly fond of party pies – small ones that are made in muffin tins rather than having to get special pie tins to make the larger ones. Plus they are easier to eat without a plate.

How can I make my meat pie filling thicker? ›

If you've ever made a meat pie, stew or sauce you know that one of the challenges is to get that right consistency. You don't want it to be too runny, nor too thick. One of the most common tricks you might have used in such a case is to add a little bit of flour or corn starch. A spoonful can already do wonders here.

Are Frozen party pies already cooked? ›

Frozen party pies have been cooked prior to be frozen. As such they only need to be heated prior to consumption. If using homemade pies with uncooked pastry, you will need to increase the the cook time to ensure that both the meat filling and pastry casing are fully cooked.

How do you keep the bottom of a meat pie from getting soggy? ›

Sprinkle dried breadcrumbs or crushed cornflakes, or other types of cereal, on the bottom crust before filling and baking in the oven. This will prevent the filling from turning the crust soggy.

Is it better to freeze a meat pie before or after baking? ›

You can freeze Meat Pies either baked or unbaked. Either way, when you want to bake the Pies, you can bake them off frozen. They will, however, take a little longer to bake then the time stated in the recipe.

How many pies do you need for 20 guests? ›

The general rule for a holiday family meal, which takes into account larger portions than a normal meal, budgets for each person, on average, to eat one three-inch wedge of a nine-inch pie (there are six of these slices in the pie). Simplified, a family should have one full pie for every six guests at the table.

How much pie do I need for 35 people? ›

8 pies for 35ish people.

How much pie do I need for 25 people? ›

Whether you serve pumpkin, sweet potato or even apple pie, Cooking For Crowds advises that one 3-inch wedge equals one serving. So two or three 9-inch pies would serve a crowd of 25, depending on how much your guests like dessert. Come to think of it … just make three pies.

Why do you put butter on top of pie filling? ›

Some say that scattering small bits of butter over a fruit filling keeps the juices from bubbling over in the same way that adding a bit of fat to simmering jam keeps it from foaming up in the preserving pan. The theory is that the fat disrupts the formation of bubbles on the surface of the viscous fruit mixture.

What ingredient can be used to make pie filling more firmer? ›

Cornstarch has thickening power similar to Instant ClearJel. Like flour, it lends a cloudy, semi-transparent look to filling. It can also give filling a starchy taste. For full effectiveness, make sure the pie filling is bubbling up through the crust before removing your pie from the oven.

Is shortcrust or puff pastry better for pie? ›

Puff pastry can generally be described as flaky, light and buttery, good for pies and pastries, while shortcrust pastry has a more crumbly, biscuit-like texture which is good for tart or quiche cases.

Should I thaw my frozen pie before baking? ›

Bake the pie frozen – do not thaw. Place a cookie sheet in your oven and preheat your oven to 425 degrees F. Place the pie on the cookie sheet. The cookie sheet helps to cook the bottom pie crust so it isn't soggy, which can be a problem with foil pans.

Do party pies go off? ›

Storage – You can freeze or refrigerate the pies. After cooking them in the oven and allowing them to cool, you can keep them in an airtight container for 3-5 days in the fridge or for a couple of months in the freezer.

How do you heat up a party pie? ›

Recipe Notes

To reheat: Preheat oven to 180C/200C fan-forced. Place frozen pies on a baking tray. Bake for 15 to 20 minutes or until heated through. Serve.

How do you get a crispy crust on the bottom of a pie? ›

Brush Your Pie in Egg Wash. Once you've pre-baked your pie, brush the bottom and sides of the crust with egg wash, then reheat at 400° for 4 minutes to set the glaze. This creates a seal between the crust and the filling so that your crust stays crispy and golden once the filling is added.

Should you poke holes in bottom of pie crust? ›

Poking holes allows steam to escape

Air bubbles can also lead to cracks, and cracks inevitably lead to leaks. Therefore, for a level, leak-proof crust, a perforated crust is key. If, however, the recipe you're working with has a particularly liquidy filling, poking the bottom isn't a necessary step.

Should I bake the bottom pie crust first? ›

But the one surefire way to make absolutely certain your pie's crust will be golden brown, crisp, and delicious — just as appealing as its filling — is to prebake it. That's right: bake the bottom crust first, before adding the filling.

Can I Premake a pie and cook it later? ›

Can You Prep Apple Pie Ahead of Time? Our Test Kitchen doesn't recommend assembling an apple pie before baking it at a later time. If made ahead without baking, the pastry crust can become too wet and end up soggy after baking.

Can you freeze a pie with uncooked pastry? ›

How long frozen pies last in the freezer: You can freeze unbaked pies up to two months. After that, you're flirting with freezer burn. Pies with a top crust may be a little more protected than pies with their fruity insides on display.

How far in advance can you make a pie? ›

Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully. Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer.

How many pies do I need for 50 people? ›

15 People = 6 Pizzas. 20 People = 8 Pizzas. 30 People = 12 Pizzas. 50 People = 19 Pizzas.

How many pies do I need for 17 people? ›

17-24 people = 3 pies

We have a high pie-to-people ratio, usually about 1 pie for every 4 people. This also will ensure leftovers, which means pie for days! If planning for multiple slices per person (and you are not serving other desserts):

How much food do I need for 30 people? ›

The easiest rule is the “One Pound Rule.” Provide one pound of food for each adult guest (not including drinks or dessert).

How many people does a 2lb steak pie serve? ›

Serves: 4-6 people.

How many slices do you get out of a 10 inch pie? ›

Well, if you're looking on the small side of things, you will be happy to know a 10-inch pizza comes with six slices. Hey, there, pizza lovers! My name is Michelle, and I have been baking and eating pizzas for as long as I can remember.

How many people does a Costco pie feed? ›

There are 320 calories in a 4.8 ounce serving – based on 12 servings in each pie.

How much meat do I need for 50 people? ›

Chart of Food Estimates
FOODSERVE 25SERVE 50
Meats
Chicken or turkey breast8–9 pounds16–18 pounds
Fish (fillets or steaks)7-1/2 pounds15 pounds
Hamburgers6-1/2–9-1/2 pounds13–15 pounds
31 more rows

How many people does a 1lb steak pie feed? ›

The 1lb (454g) steak pie serves three people, the 1.5lb (680g) steak pie serves four people and the 2lb (907g) steak pie serves five to six people.

What is the most common pie size? ›

Yes, some pie recipes call for a 10” pan, others for an 8”, but the vast majority of pie recipes direct you to a 9”-diameter pan.

What do you put on top of pie before baking? ›

A wash is typically made from either a beaten egg or heavy cream, which are brushed on the dough right before baking.

What is done on the bottom crust before adding the pie filling? ›

Par-baking, also known as blind baking, is the process of baking a crust before filling it with fruit, custard, pudding, or ice cream. Sometimes it's quick—around 15 minutes—just to ensure a crisp bottom crust before adding a filling and baking some more.

What is the secret to a glossy pie crust? ›

For a glossy golden appearance, brush with an egg yolk that was beaten with 1 teaspoon of water. For slight shine, brush with half-and-half cream of heavy whipping cream. For a crisp brown crust, brush with water. For a little sparkle, sprinkle with sugar or decorator sugar after brushing with one of the washes.

How do you make pie filling taste better? ›

Add Spices or Extracts

A quick and simple way to give your cherry pie filling a homemade taste is to add more flavor. Use dried spices or flavor extracts to up the flavor without adding more sugar. Start with a teaspoon of vanilla or almond extract. From there, get creative with cinnamon, ginger, cloves or nutmeg.

Is flour or cornstarch better for thickening pie filling? ›

Which one you use is a matter of personal preference. Cornstarch makes for a shiny, glossy filling. A little goes a long way because it has twice the gelling power of flour. Flour thickens nicely but leaves more of a matte finish.

Can you over fill a pie? ›

Overfilling the Pie Pan

Piling the filling too high in the pie pan will cause it to overflow—especially with extra juicy fruit fillings. Prevent any small spills (and make transferring the pie in and out of the oven easier) by placing the filled pie pan on a baking sheet.

Do I need to blind bake my pastry for a meat pie? ›

Blind bake pie crust – Whether using store bought or homemade shortcrust pastry, it needs to be blind baked to ensure the base doesn't go soggy once filled with the pie filling. “Blind baking” simply means that the crust is partially baked.

Can I put puff pastry at the bottom of a pie? ›

It might sound a little strange using puff pastry for the base of the pie (since all the puffiness is going to be squashed down with pie filling), but it works, and it saves the effort of using a different type of pastry for the base.

Is it best to blind bake pastry for a pie? ›

Blind baking (or pre-baking) is the best way to avoid the dreaded soggy pie crust! Find out how to blind bake to get a golden, flaky crust every time. If you've ever struggled to bake a picture-perfect pie, you may be forgetting one key step: blind baking the crust.

What temperature do you bake a pie at? ›

Most fruit pies bake at a temperature between 350 degrees F (175 degrees C) and 450 degrees F (230 degrees C). Some recipes call for baking the pie in a 450 degree F oven to begin with, then turning down the oven to about 350 degrees F.

Can you cook a pie from frozen if it says defrost first? ›

It can be defrosted, uncovered at room temperature for one day. Before serving, you can briefly reheat it in a 350ºF oven until the pastry is warmed through.

How long do you cook a frozen pie in the oven? ›

You can also thaw a frozen pie in a low oven. Unwrap the pie, place on a baking sheet, and bake in a 300 F oven until the center of the pie is warm (45 minutes – 1 hour). “Tent” with foil if the crust starts to brown too much.

How long can you keep party pies in the fridge? ›

Pies that make use of eggs and dairy (like pumpkin, mousse, and custard pies) should go straight into the fridge after cooling. They'll stay good for 2 days. You're also fine to freeze some pies like pecan, pumpkin, and fruit pies (as long as they're well wrapped to protect them from freezer burn).

How long do party pies last in the fridge? ›

Storage - cooked pies keep in the fridge for 3-4 days in an airtight container. If you have air fryer muffin pans - you can cook these pies in your air fryer. Freezing - these party pies can be frozen for up to 3 months. Reheating - Party pies are a great make-ahead recipe, as they store and reheat beautifully.

How can you tell if a pie is bad? ›

If you left your pie out longer than a few hours, look for any "off" smell or appearance before serving. And, of course, if mold appears, toss that pie.

Can you reheat cooked party pies? ›

Conventional Oven – preheat oven to 325 degreesand place pies on a cookie sheet. For thawed Pies & Sausage Rolls - place in oven and heat for 12-15 minutes for large pies and 10 minutes for a platter of party pies. For frozen please add 15 minutes.

How do I cook a precooked meat pie? ›

Conventional oven

Preheat oven to 190 °C (375 °F). Remove frozen pie from plastic wrapping and place in oven on middle rack. Heat for 60 minutes, or to your liking. For best results, let stand for 5 minutes before serving.

How do you reheat a meat pie without drying it out? ›

Place the pie on a baking tray and cover with foil. This stops the pie top from burning. Place in the oven for 30 minutes. Remove the foil and return to the oven for around 5-10 minutes ensuring the pie is piping hot.

Can I prepare a meat pie and bake it the next day? ›

The pie will need to be thatwed for 24 hours in the fridge before you bake it. if you are baking the pie direct from the fridge then you may find that it needs an extra 5 to 10 minutes baking time to make sure that it is completely cooked through. The recipe gives a timing for a cooled, but not chilled, filling.

Can I refrigerate a pie overnight before baking? ›

You can skip the freezer and bake your pumpkin or pecan pie a couple of days in advance; it will keep well, loosely covered, in the fridge for up to two days.

Can I prep a pie and cook it next day? ›

You could always roll out the pastry and prepare the filling in advance and store them separately in the fridge. Then you just put it together and pop in the oven. That shouldn't take many extra minutes. Save this answer.

Can you assemble pie ahead of time? ›

And you can definitely make the filling up to 4 or 5 days ahead, and stash it in the fridge; or even farther ahead, and freeze it. When the time comes to assemble the pie, your filling's ready to spoon into the crust: just like Comstock in a can, only tastier.

How many days in advance can pies be made? ›

Be sure to refrigerate pies containing eggs (pumpkin, custard and cream pies). Be aware that custard and cream pies do not freeze successfully. Fruit pies keep at room temperature for two days; you can store them, loosely covered, in the refrigerator for up to two days longer.

Can you leave a pie on the counter overnight? ›

If a pie contains eggs or dairy products, it should be stored in the refrigerator and not left out at room temperature for more than two hours. Pies that do not contain dairy products, such as fruit pies can be stored, loosely covered at room temperature for up to two days.

What happens if you don't let a pie cool before refrigerating? ›

Cooking and storing pies safely is important because germs that cause food-borne illness can grow in pies kept at room temperature. They grow easily in foods made with milk and eggs. Refrigerate any pies containing pumpkin, custard, and/or cream.

How many days before Thanksgiving can I make pies? ›

After baking the pie, let it cool, then wrap it completely in plastic wrap or aluminum foil. Store the wrapped pie in the refrigerator up to two days ahead of Thanksgiving.

Should you chill a pie before baking? ›

Chill your dough multiple times, if needed, in order to guarantee it's cold as it goes in the oven. Start with chilled ingredients. Chill the dough before rolling it out.

How do you prepare a pie for baking later? ›

How to Make Pies to Freeze and Bake Later:
  1. Choose a good, well tested recipe. ...
  2. Entirely assemble the pie. ...
  3. Wrap the assembled pie well and freeze immediately. ...
  4. Bake the pie directly from the freezer. ...
  5. Extend the baking time outlined in the recipe by 15 to 20 minutes.
18 Nov 2016

How long should I wait before cutting a pie? ›

Allow your pie to cool for about an hour.

The filling will set, and it will be cool enough to eat, yet still a little warm.

How do you keep a pie crust crispy overnight? ›

5 Ways to Prevent Soggy Pie Crust
  1. Blind Bake. The most common way to ward off a soggy pie crust is by a process called blind baking. ...
  2. Brush With Egg. ...
  3. Brush With Chocolate. ...
  4. Bake on a Hot Baking Sheet. ...
  5. Keep Moisture Out.
1 May 2019

Can I cut apples ahead of time for pie? ›

THE BOTTOM LINE: If you're going to cook apples, it's fine to prep them a day or two in advance.

How long can an uncooked pie stay in the fridge? ›

How to Store Unbaked Apple Pie: You can keep unbaked apple pies for up to two days in the refrigerator. Cover loosely with aluminum foil or plastic wrap. To freeze, wrap unbaked pie tightly with aluminum foil or plastic freezer wrap, or place in a freezer bag and seal tightly.

Is pie better the next day? ›

Sometimes the best pie is a day-old pie.

As the pie cools, the pectin molecules of your fruit also spend more time interacting with each other. This results in a more solid, gel-like filling that will take longer to seep out of the pie when it is cut and served on a plate.

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Name: Fredrick Kertzmann

Birthday: 2000-04-29

Address: Apt. 203 613 Huels Gateway, Ralphtown, LA 40204

Phone: +2135150832870

Job: Regional Design Producer

Hobby: Nordic skating, Lacemaking, Mountain biking, Rowing, Gardening, Water sports, role-playing games

Introduction: My name is Fredrick Kertzmann, I am a gleaming, encouraging, inexpensive, thankful, tender, quaint, precious person who loves writing and wants to share my knowledge and understanding with you.