Par Baking Bar Pies for Faster Service: Worth It?

Hey everyone, I was having a hypothetical discussion with a friend about speeding up service for bar pies. We’re considering whether it would be faster to par bake the bar pies, store the shells, and finish them off when an order comes in. Has anyone tried this approach? What are the pros and cons of par baking bar pies, especially when it comes to texture, flavor, and overall execution? Any tips or experiences would be greatly appreciated!