STORAGE:
UNBAKED HAND PIES:
(Best for Fresh-Baked Taste)
*Freezing unbaked hand pies lets you pop a single pie into the oven whenever you want a quick meal.
IN THE REFRIGERATOR:
(Up To 24 Hours)
*Place the assembled, unbaked hand pies on a plate lined with parchment paper. Cover them tightly with plastic wrap. Bake within one day so the dough doesn't get soggy.
IN THE FREEZER:
(Up To 3 Months)
*Arrange the unbaked pies in a single layer on a parchment-lined baking sheet.
*Freeze them uncovered for 1 to 2 hours until they are completely frozen solid.
*Transfer the frozen pies into a heavy-duty freezer bag, separating layers with parchment paper so they do not stick together.
TO BAKE FROM FROZEN:
*Do not thaw them. Place the frozen hand pies directly onto a baking sheet, brush with egg wash, and bake at 400°F for 25 to 30 minutes (about 5 to 10 minutes longer than the fresh recipe).
STORING BAKED HAND PIES:
(Best for Quick Reheating)
*If you have already baked the hand pies, let them cool completely on a wire rack first. Storing them while hot traps steam, which turns the pastry mushy.
IN THE REFRIGERATOR:
(Up to 3 to 4 days)
*Wrap the cooled pies individually in aluminum foil or place them in an airtight container.
IN THE FREEZER:
(Up to 2 months)
*Wrap each cooled hand pie tightly in plastic wrap, then place them all inside a gallon-sized freezer bag.
TO REHEAT:
OVEN/AIR FRYER:
(Recommended)
*Reheat at 350°F for 10 to 15 minutes (or 15 to 20 minutes if frozen) until the center is piping hot and the crust is crisp.
MICROWAVE:
*Microwave on high for 45 to 60 seconds. Note that the microwave will heat the pie quickly but will leave the pastry soft rather than crispy.