The Easy Trick To Upgrade Store-Bought Pie (Zero Skills Required)

I don’t mind making a homemade pie, and have on many occasions. I’ve even made pie crust from scratch. There’s just nothing like a Dutch apple pie right from the oven with a big scoop of vanilla ice cream. But when I really want to treat myself, I pick up a pie from my favorite local bakery that makes far better ones than I could ever—especially for the holidays, when the stakes are high and time is scarce.

While there’s a range in quality to store-bought pies—anywhere from pretty darn good to absolutely divine—I have one trick that will make even the best of them taste far better. It only takes a few minutes and requires zero baking skills. This trick works for fruit pies.

My Trick For Making Store-Bought Fruit Pies Taste Homemade

Nothing says freshly baked homemade pie like a slice that’s still warm from the oven. Even though the pie may not have been homemade, there’s no reason you can’t slide it into the oven at home to get the same effect.

About 30 minutes before serving the pie, I preheat my oven to 225°F and put the pie in for 10 to 15 minutes until it’s heated all the way through. To test, slide a knife into the middle—the filling will get softer as it warms up and the knife will be warm to the touch when you pull it out. You can also warm pies in a toaster oven.

Not only does this warm the pie filling (and get it primed for ice cream for all you fellow à la mode people), it also revives the crust a bit. 

Pre-made pies are usually made at least 24 hours before you purchase it, if not longer, so by the time you eat the pie, it could have been made a few days ago. By that point, the crust is a little tired and slightly stale from refrigeration and packaging. A short time in a warm oven fixes that! Baking removes the moisture that’s accumulated in the crust, returning it back to flaky.

Pies That Should Not Be Warmed up Again

This warming method should only be used for fruit pies. Cream-based custard pies, pies topped with whipped cream, and pies meant to be served chilled or at room temperature are not contenders for this trick. Apple, blackberry, or cherry? Yes, into the warm oven they go! Pumpkin, lemon meringue, or key lime? Skip that second trip to the oven.

Also, be sure the pie is in an oven-safe container like a foil tin, but never paper, before warming it up. Ask the baker or store to confirm if you're not sure. Once you get the go-ahead, you’ll be just a few minutes away from homemade pie vibes, without any of the work!