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Explore 3 Ways Science Can Improve Your Pie with 378,068 views, 11,410 likes, and 683 comments. Experience the impact of this video content that has captured audience attention.

Happy Pi Day! We are huge fans of homophones here at SciShow, so we put together a whole bunch of fun facts and tasty tips about PIES! Get it?! Hosted by: Hank Green ---------- Support SciShow by becoming a patron on Patreon: https://www.patreon.com/scishow ---------- Dooblydoo thanks go to the following Patreon supporters -- we couldn't make SciShow without them! Shout out to Justin Ove, Accalia Elementia, Kathy & Tim Philip, Kevin Bealer, Justin Lentz, Fatima Iqbal, Linnea Boyev, Tomasz Jonarski, Chris Peters, Philippe von Bergen, Will and Sonja Marple, and Mark Terrio-Cameron. ---------- Like SciShow? Want to help support us, and also get things to put on your walls, cover your torso and hold your liquids? Check out our awesome products over at DFTBA Records: http://dftba.com/scishow ---------- Looking for SciShow elsewhere on the internet? Facebook: http://www.facebook.com/scishow Twitter: http://www.twitter.com/scishow Tumblr: http://scishow.tumblr.com Instagram: http://instagram.com/thescishow ---------- Sources: http://www.thekitchn.com/recipe-easy-fruit-filling-for-68853 http://www.seriouseats.com/2015/03/science-of-pie-7-myths-that-need-to-go-away.html http://www.nytimes.com/interactive/2013/07/03/dining/science-builds-a-better-pie.html http://www.seriouseats.com/recipes/2007/11/cooks-illustrated-foolproof-pie-dough-recipe.html http://blogs.scientificamerican.com/food-matters/how-alcohol-makes-a-flakier-pie-crust-the-proof-is-in-the-pie/ http://www.exploratorium.edu/cooking/icooks/article_6-03.html http://sweets.seriouseats.com/2011/10/the-food-labs-apple-pie-part-2-how-to-make-perfect-apple-pie-filling.html http://www.seriouseats.com/2014/08/jam-making-101-pectin-sugar-gel-point.html http://www.thekitchn.com/5-common-pie-thickeners-and-how-they-work-baking-guides-from-the-kitchn-212793 http://www.fchem101.com/2015/05/egg-wash-is-magical/ http://www.scienceofcooking.com/maillard_reaction.htm http://web.mnstate.edu/provost/BCBT100%20Browning.pdf http://www.ncbi.nlm.nih.gov/pubmed/17008153

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