Do Pies Have a Lot of Sodium? What to Know

December 15, 2025 •

5 min read

The average American consumes over 3,300 milligrams of sodium daily, far exceeding the recommended limit of 2,300 mg. As many look to curb their intake, a common question arises: do pies have a lot of sodium? The answer, however, is not a simple one, as the sodium content varies widely based on the type of pie and preparation.

Quick Summary

A pie's sodium content depends heavily on its ingredients and preparation, with savory fillings and processed store-bought crusts being major contributors to higher levels of salt.

Key Points

Crust is a key sodium source: Pre-made and store-bought crusts can significantly increase a pie's sodium content due to added salt and preservatives.
Savory pies are often higher: Meat pies, pot pies, and quiches typically contain more sodium than sweet varieties because of ingredients like processed meats, broths, and cheese.
Control sodium with homemade: Baking from scratch gives you complete control over ingredients, enabling you to use unsalted butter and reduced salt for a healthier pie.
Read labels carefully for processed pies: Always check nutrition labels on store-bought and frozen pies, as they often contain high sodium levels from preservatives and flavorings.
Flavor with alternatives: Use herbs, spices, and citrus zest instead of relying on salt to enhance the flavor in both sweet and savory recipes.
Rinsing helps with canned goods: When using canned ingredients for savory pies, rinsing them can help reduce the amount of surface sodium.

The Surprising Sources of Sodium in Pies

While we often associate salt with savory foods, the truth is that sodium can be found in surprising places, including in sweet pies. In most pies, the primary source of sodium comes from two main components: the crust and the filling.

The Sodium in Pie Crust

For many pie-eaters, the buttery, flaky crust is the star of the show. However, it is also a significant source of sodium, especially if using a store-bought mix. Pre-made pie crusts often contain added salt and preservatives to enhance flavor and extend shelf life. Even if you bake from scratch, using salted butter and adding table salt can dramatically increase the sodium count. Making a pie crust with unsalted butter is a simple first step to reducing sodium without sacrificing flavor.

Fillings Can Be Hidden Sodium Traps

Savory Pies: This is where sodium can really pile up. Fillings for meat pies, chicken pot pies, and quiches often include processed meats, canned broths, condensed soups, and cheese—all notorious for their high sodium content. A 2011 survey by Action on Salt found that some pub pie meals in the UK contained a massive 7.5g of salt, exceeding the daily maximum recommendation of 6g. Even if homemade, these recipes can call for a generous amount of salt and salted ingredients.
Sweet Pies: Sodium in sweet pies is less about savory ingredients and more about balance. Salt is a key ingredient in baking, as it enhances other flavors and helps control yeast activity. A small amount is necessary, but commercial preparations or adding a flaky sea salt topping, as seen in some recipes, can push the sodium content higher than expected. Canned pie fillings can also contain unexpected sodium levels.

The Sodium Divide: Savory vs. Sweet

The most straightforward factor in a pie's sodium level is whether it is savory or sweet. This simple distinction provides a good starting point for evaluating its health impact.

High-Sodium Pies

Meat Pies: Often contain processed or cured meats, salted sauces, and high-sodium pastry. Think steak and kidney or shepherd's pies.
Pot Pies: Typically made with a savory, creamy filling that includes condensed soups or broths and often topped with a high-sodium crust.
Quiches: These egg-based pies are often filled with cheese, processed meats like bacon or ham, and salted crusts, resulting in a high sodium load.

Lower-Sodium Pies (with a catch)

Fruit Pies: While the fruit filling itself is low in sodium, the crust can still contribute a significant amount. A homemade crust made with unsalted ingredients keeps sodium much lower. Commercially prepared apple pies can still have hundreds of milligrams of sodium per serving.
Custard and Cream Pies: Similar to fruit pies, the sodium is generally lower but can vary based on the crust and ingredients used. A graham cracker crust, for instance, can contain a notable amount of sodium from the crackers unless unsalted butter is used.

Homemade vs. Store-Bought Sodium Levels

Choosing between a homemade pie and a store-bought option is one of the most impactful decisions you can make regarding sodium intake. In general, homemade is the clear winner for control.

The Homemade Advantage

When you bake a pie at home, you are in complete control of the ingredients. You can opt for unsalted butter, make your own crust with less salt, and use fresh ingredients instead of canned goods. This allows you to reduce sodium significantly without compromising taste. Flavor can be enhanced using fresh herbs, spices, and citrus instead of salt.

The Processed Pitfall

Many frozen and ready-to-eat store-bought pies contain high levels of sodium. Manufacturers use salt as a preservative and flavor enhancer. Comparing labels is essential, but it is a good rule of thumb that processed foods will be higher in sodium than their homemade counterparts. For example, a homemade apple pie can have substantially less sodium than a similar slice of store-bought pie.

Tips for Reducing Sodium in Your Pie

Make Your Own Crust: Instead of using a high-sodium pre-made crust, make your own using unsalted butter and less salt. Use a recipe that emphasizes technique over high salt content for a flaky result.
Rinse Canned Ingredients: If using canned beans or vegetables for a savory pie, rinsing them thoroughly can wash away a significant amount of surface sodium.
Use Fresh Fillings: Opt for fresh or frozen-without-additives vegetables and meats in savory pies to avoid the preservatives and high sodium found in canned goods.
Flavor with Herbs and Spices: Use a variety of herbs like thyme, rosemary, or sage for savory pies, or cinnamon, nutmeg, and ginger for sweet pies. Citrus zest and juice can also provide a bright flavor boost, replacing the need for excess salt.
Choose Wisely: If you must buy a pie, compare the nutrition labels and select the option with the lowest sodium per serving. Look for options with a low percentage of Daily Value (%DV), with 5% or less being considered low.

Pie Sodium Comparison Table


Type of Pie	Typical Preparation	Estimated Sodium (per slice/serving)	Notes
Homemade Fruit Pie	Made from scratch with fresh fruit, low-salt crust	~100-250mg	Lowest sodium option; full control over ingredients.
Store-Bought Fruit Pie	Pre-made or frozen, commercial crust and filling	~200-400mg	Varies by brand; can still have moderate sodium from crust and preservatives.
Store-Bought Chicken Pot Pie	Frozen, mass-produced	~700-1000mg+	High sodium often from condensed soups, processed meat, and salty crust.
Homemade Chicken Pot Pie	From scratch, low-salt broth, fresh ingredients	~300-500mg	Significant reduction possible by controlling salt in broth and filling.

Conclusion: The Final Verdict on Pie Sodium

So, do pies have a lot of sodium? The answer is nuanced, depending largely on the type of pie and its origin. While some savory and processed pies can be packed with sodium, sweet and homemade versions offer a much healthier alternative. Taking control of your ingredients by baking at home is the most effective way to manage and reduce the sodium content in your favorite pies, allowing you to enjoy this comfort food without the added health risks associated with excessive salt consumption. By understanding the sources and making a few simple adjustments, you can enjoy a delicious pie that is much kinder to your health. For more guidance on reducing overall sodium intake, consult resources from health authorities like the American Heart Association.

Frequently Asked Questions

Generally, fruit pies contain less sodium than savory pies, but the crust can still be a significant source, especially if it's store-bought. A homemade crust made with unsalted butter will dramatically lower the overall sodium content.

Salt is an important ingredient in baking that balances sweetness and enhances other flavors. While the amount is typically small, commercially produced pies or those with salted crusts can contain more sodium than expected.

To make a low-sodium crust, use unsalted butter and omit or drastically reduce any added table salt. Many recipes, including graham cracker crusts, can be adapted by using unsalted butter and finding low-sodium cracker alternatives.

Homemade pies almost always have less sodium than store-bought or frozen options. Processed pies often use more salt for preservation and flavor enhancement, whereas making a pie at home gives you complete control over the salt added.

Yes, many pot pies are considered high-sodium foods, especially mass-produced frozen varieties. They often use high-sodium ingredients like condensed soups, processed broths, and processed meats, in addition to a salty crust.

Rinsing canned fruit is not typically necessary for reducing sodium, as most canned fruits are not high in sodium to begin with. However, for canned vegetables or beans used in savory pies, rinsing can effectively reduce the surface salt.

For packaged pies, the best way to check sodium is by reading the nutrition facts label. Pay attention to both the milligrams (mg) per serving and the Percent (%) Daily Value. For homemade pies, you have to add up the sodium content of each ingredient, like salted butter, crust mix, and filling components.