Abstract: In China, most of pre-prepared pies are made in family workshops, which have problems such as imperfiect technology, low production rate and poor food safety. On the basis of single-factor experiments, with proofing time, filling-flour ratio and frying time after cold storage as independent variables, and the sensory evaluation score as response value, according to the Box-Behnken central combination method, the processing technology of pre-prepared pie was optimized by response surface test. The results showed that the optimum technological parameters were as follows: dough proofing time 1.4 h, ratio of filling to flour 3∶4, and frying time 2 min after cold storage. Under these conditions, the sensory evaluation score was 96.666 7 points, which was basically consistent with the model predicted value of 96.872 7, indicating that the optimized pre-prepared pie technological conditions had a certain guiding effect on the processing of the pie.