Tired of failing moonlord over and over again? Want to just be done with him quickly? What about just straight up one-shotting him? This guide will explain by far the easiest way to one-shot terraria’s final boss and provide the necessary setup and information needed to do so.
Alright, so this is by far the easiest method of one-shotting the Moonlord that i know of.
But it does require the right preperation and gear.
But first, watch this small clip i made to prove that it works and also give you an idea of the setup required to make it work.
As you can see, you can in fact one-shot Moonlord fairly easily.
If you know what you’re doing that is.
You’ll need the proper setup to pull it off.
So let’s get right into it.
This guide will cover everything from the best weapons and armor, to the needed potions and buffs… and the most complicated part… the arena you’ll need to construct.
But the first step is to explain how this actually works.
Special Ability: With any equipped shield and holding this sword, right-clicking will cause the character to brace for the next attack. When timed correctly, just before taking a hit, the enemy's attack will be parried, dealing some damage to the attacker and granting the Striking Moment buff for the next 5 seconds. This allows the next melee attack to deal 5x damage.
Special Ability: When holding the Psycho Knife and standing still, the player will quickly enter stealth mode, causing them to turn almost completely transparent, move much more slowly, and no longer be targeted by enemies. Stealth mode is engaged gradually over the course of about one second, during which the weapon's stats are steadily boosted up to the following values:
- Damage +300%: 340 (from 85) / 280 (from 70)
- Critical chance +30: 34% (from 4%)
- Knockback +100%: 7 “Strong” (from 3.5 “Weak”)
If you never used these two melee weapons, you might not know that they have special effects.
So let me explain.
The Brand of the Inferno allows you to essentially parry an incoming attack with a right-click.
As long as you have any shield accessory equipped.
A successful parry will then give you a short duration buff which will multiply your next melee attack by 5 times.
The Psycho Knife on the other hand… allows you to enter stealth mode, in which your next attack with the Psycho Knife will deal +300% damage.
The effects of the two items stack of course, which will allow you to deal an insane amount of damage and… ha ha you fool. This is just a bunch of nonsense. This first bit is here just so the guide would seem genuine and you would click on the video. It was never real. In fact, the rest of this guide is just different recipes for apple pie. You absolute bungus. You fell for my trap. There is no guide. And there never was. It was all a lie.
Set Bonus: Attackers also take double damage Reduces damage taken by 15%
Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry.
For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the flour with a wooden spoon, a third at a time, until it’s beginning to clump up, then finish gathering it together with your hands. Gently work the dough into a ball, wrap in cling film, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and flour for the filling in a bowl that is large enough to take the apples later.
After the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut off a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin.
Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with softly whipped cream.
For the pastry, place the flour, sugar and lemon zest into a bowl and rub in the butter until the mixture resembles breadcrumbs. Add the beaten egg and stir with a round-bladed knife until the mixture forms a dough.
Set aside one-third of the pastry for the lid. Roll out the remaining pastry on a lightly floured surface until the thickness of a pound coin and 5-7cm/2-3in larger than the pie dish. Lift the pastry over the rolling pin and lower it gently into the pie dish.
Press the pastry firmly into the dish and up the sides, making sure there are no air bubbles. Chill the fridge for a few minutes.
Preheat the oven to 200C/180 (fan)/Gas 6. Place a baking tray into the oven to preheat.
For the filling, mix the sugar, cinnamon and cornflour in a large bowl. Stir in the apples.
Place the apple filling into the pie dish, making sure that it rises above the edge. Brush the rim of the dish with beaten egg.
Roll out the reserved ball of pastry. Cover the pie with the pastry and press the edges together firmly to seal. Using a sharp knife, trim off the excess pastry, then gently crimp all around the edge. Make a few small holes in the centre of the pie with the tip of a knife. Glaze the top with beaten egg.
Lightly knead the pastry trimmings and re-roll. Cut into leaf shapes place all around the edge of the pie, slightly overlapping each other, and glaze with more egg. Sprinkle the pie with sugar and bake in the centre of the oven for 45–55 minutes or golden-brown all over and the apples are tender.
In a medium-sized bowl, add the flour and salt. Mix with fork until combined.
Add in cubed butter and break up into flour with a fork. Mixture will still have lumps about the size of small peas.
Gradually add the ice water and continue to mix until the dough starts to come together. You may not need all of the water, but if the dough is too dry then add more. The dough should not be very tacky or sticky.
Work the dough together with your hands and turn out onto a surface. Work into a ball and cover with cling wrap. Refrigerate.
Peel the apples, then core and slice.
In a bowl, add the sliced apples, sugar, flour, salt, cinnamon, nutmeg, and juice from the lemon.
Mix until combined and all apples are coated. Refrigerate.
Preheat the oven to 375°F (200°C).
On a floured surface, cut the pie dough in half and roll out both halves until round and about ⅛-inch (3 mm) thick.
Roll the dough around the rolling pin and unroll onto a pie dish making sure the dough reaches all edges. Trim extra if necessary.
Pour in apple filling mixture and pat down.
Roll the other half of the dough on top.
Trim the extra dough from the edges and pinch the edges to create a crimp. Make sure edges are sealed together.
Brush the pie with the beaten egg and sprinkle with the sugar.
Cut four slits in the top of the pie to create a vent.
Bake pie for 50-60 minutes or until the crust is golden brown and no greyish or undercooked pastry remains.
Allow to cool completely before slicing.
Top with ice cream and serve.
Preheat oven to 220 C / Gas mark 7. Melt the butter in a saucepan. Stir in flour to form a paste. Add water, caster sugar and brown sugar, and bring to the boil. Reduce temperature and let simmer.
Roll out the pastry to line the bottom of a 23cm (9 in) pie dish. Fill with apples, mounded slightly. Cover with strips of pastry to form a lattice design. Gently pour the sugar and butter liquid over the pastry. Pour slowly so that it does not run off.
Bake the apple pie 15 minutes in the preheated oven. Reduce the temperature to 180 C / Gas mark 4. Continue baking the pie for 35 to 45 minutes, until apples are soft. Serve apple pie with ice cream or custard.
Apple pie tips
To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.
If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.
If you want to add shine and sparkle to your apple pie, thin 4 tablespoons of golden syrup with very hot water. When the pie is done, brush the thinned syrup over the top of the pastry. You can add granulated sugar or demerara sugar at this time. Return the pie to the oven for 2 to 3 minutes to let the glaze dry and set.
Once the pie is done baking, let the pie cool to room temperature before slicing to allow the pie filling to set.
To make the pastry, sieve the flour and icing sugar into a large mixing bowl from a height.
Chop the butter into cubes, then, using your fingertips, gently work it into the flour and sugar until the mixture resembles breadcrumbs (or pulse in a food processor).
Halve the vanilla pods, scrape the seeds into the bowl and mix again.
Beat 2 eggs with the milk, then add to the flour mixture and gently work it together until it forms a ball of dough. (Be careful not to overwork the pastry or it will become elastic and chewy, not crumbly and short.)
Divide the dough in half, sprinkle with flour, then pat each piece into a flattened round about 2½cm thick. Sprinkle over a little more flour, then wrap each piece in clingfilm and pop into the fridge to rest for at least 30 minutes.
Lightly grease a 24cm non-stick loose-bottomed tart tin with vegetable oil.
Tear off two large sheets of greaseproof paper. Roll out one piece of pastry between the sheets to about ½cm thick, turning every so often.
Loosely roll up your pastry around a flour-dusted rolling pin and unroll it over the oiled tin, easing and pushing it carefully into the sides. Trim off any excess, patch up any holes, then prick the base with a fork, cover with clingfilm and chill in the fridge for 30 minutes.
Preheat the oven to 180°C/350°F/gas 4.
Meanwhile, prepare the filling. Peel, core and roughly chop the apples and place into a large saucepan with the butter, sugar, allspice and 200ml of water.
Simmer on a medium heat for 8 to 10 minutes, or until soft, then carefully tip the apples into a colander set over a bowl to catch the juices and leave to stand for 5 minutes.
Tip the strained liquid back into the pan and simmer over a medium heat for 5 to 10 minutes, or until reduced by half and syrupy. Remove from the heat and leave to cool.
Pour the cooled syrup over the apples, then fold through the blackberries.
Scrunch up a large piece of greaseproof paper, then unwrap it and use it to line your pastry case, pushing it right into the sides. Fill the case with rice or baking beans, and bake blind for 15 minutes.
Carefully remove the rice or beans, and greaseproof paper, then return the case to the oven for a further 5 minutes.
Beat the remaining egg with a splash of boiling water and brush all over the inside of the pastry case, then bake for a further 15 minutes, or until golden and crisp.
Cut your remaining pastry into quarters and roll out one piece between two sheets of baking paper to 3mm thick – this will be your pie lid. Carefully transfer to a large tray, keeping the pastry on the paper.
Roll out another quarter of pastry to about the same size as the lid and cut out strips for your lattice, using a ruler as a guide and a pizza cutter for straightness. Lay the strips over the lid, side-by-side, ensuring the sides are touching.
Roll out another quarter of pastry and cut into strips as above.
To ensure your pie is equal on both sides, lay the middle s*rip first, then gently lift alternate strips to weave your lattice in a criss-cross pattern.
To make the rose decorations, roll out the remaining quarter of pastry and stamp out 5 discs with the back of a piping nozzle or a 2½cm round cutter. Arrange them on a cold surface in a row, overlapping each one. Cut them in half lengthways with a sharp knife, then carefully roll up each line to create a rose effect. Repeat to make as many roses as you like.
Cut out the leaves for your flowers (I used leaf cutters in two sizes).
Take a small piece of pastry and roll it with your fingers to make one long stem. Gently drape it over your lattice, curling it where you like. Repeat to make another stem.
Dot your roses and leaves around the stems, then roll the remaining pastry into pea-sized buds and dot over the lid.
Put the lid in the fridge for 30 minutes or freeze for 5 minutes, until really firm.
Fill the pie with the cooled apple filling.
Carefully peel off the baking paper and slide the lid onto the pie. Press down on the edges of the pie dish to trim the excess and create a neat lid.
Brush with a little more egg to glaze, then sprinkle with soft brown sugar and bake for 40 to 45 minutes, or until golden.
The wiring of the arena
For the pastry, put the flour in a large mixing bowl with a pinch of salt, add the butter and rub into the flour using your fingertips until the mixture resembles breadcrumbs. Stir through the sugar with a round-bladed knife, then stir in just enough of the water until the dough starts to come together in chunks (it shouldn’t be sticky). To make this in a food processor, whizz the butter and flour together, then pulse through the sugar and water until the dough starts to come together.
Bring the dough together with your Hands, then tip onto a floured surface and give it a quick knead until smooth. Roll it out to a rough square, fold it in thirds like a letter, give a quarter turn, then repeat twice. Wrap the pastry in cling film and chill for 30-60 minutes (or see make ahead).
Heat the oven to 190°C/fan170°C/gas 5. Remove the pastry from the fridge, cut off two thirds (chill the remaining third), then roll out on a floured surface to the thickness of a £1 coin. Use the pastry to line a 23cm x 5cm deep tart case with a removable base. Press it into the edges, trim the excess, then chill (5 minutes in the freezer or 20 minutes in the fridge). Line with foil or baking paper, fill with baking beans or uncooked rice, then blind bake for 20 minutes. Remove the foil/paper and beans/rice, then cook for 5 minutes or until the base is sandy coloured with no grey patches.
In a large bowl, toss the apples with the sugar, spices and cornflour, then use to fill the pastry case. Dot the top of the apples with quince jelly. Roll out the remaining pastry until a little bigger than the pie. Cut off a long, thin s*rip (enough to fit round the pastry case), wet the edge of the baked pastry case and press the s*rip of pastry on top, gently, all the way around. Brush this with a little water, then loosely roll the pastry for the lid around a rolling pin and unroll on top of the pie, pressing it gently onto the s*rip to seal. Trim any overhanging pastry, then crimp the edges with your fingers. Shape the trimmings into decorations, if you like. Cut a steam hole in the centre of the pie, brush the top with the beaten egg to glaze, add the pastry decorations, then glaze again and sprinkle with caster sugar.
Put the pie on a baking sheet and bake for 40-45 minutes until golden and crisp. Allow to cool (see tips), then serve with cream or custard.
How to get the timing right
Preheat oven to 200ºC (180ºC fan assisted)/400ºF/Gas 6
Divide the pastry in half and roll out one to line a shallow pie plate. Put pastry to chill whilst you prepare the apples.
Toss the apples with the lemon rind and juice, flour, sugar and cinnamon. Pile into the pastry base.
Roll out remaining pastry and use to top the pie, using trimmings for decoration as desired. Brush with water and dredge lightly with remaining sugar, bake for 20-25 minutes until pastry is golden brown.
Serve warm with cream or ice cream.
Tip – we cut out rounds of pastry with a small cutter and then added stalks to give an ‘apple’ motif
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