@sadrinator: Enfrentando un troll en mi propio server#valheimclips

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Monday 25 May 2026 20:44:59 GMT

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How to Make Pie with Frozen Fruit Blueberry Pie (yield: 1 9-inch pie) 1 batch pie dough (recipe in the comments) 2 lb (908g) frozen blueberries (I like a combo of blueberries and wild blueberries) 3/4 cup (170g) liquid from thawing blueberries + water 3/4 cup (150g) sugar, divided 1/4 cup (57g) water 1/4 cup (36g) cornstarch 1/2 tsp (3g) fine salt 1/4 tsp cinnamon 1 tbsp (14g) lemon juice 1. Thaw the blueberries in the fridge overnight or for 1-2 hours in a low oven (around 170F or 80C). Strain the blueberries from the juice. 2. Preheat the oven to 425F (220C) with a rack set in the bottom third of the oven. 3. Measure the amount of liquid given off by the blueberries and, if necessary, add enough water to bring the amount of liquid to 3/4 cup (170g). 4. Add the blueberry juice and 1/4 cup (50g) sugar to a medium pot set over medium-high heat. Bring to a boil. 5. While the juice heats up, mix the cornstarch with the 1/4 cup (57g) cool water. 6. Once the juice is at a boil, stream in the cornstarch mixture while whisking continuously. Bring to a boil. 7. Remove from the heat and mix in the remaining 1/2 cup (100g) sugar, salt, cinnamon, and lemon juice. Return to the heat and bring to a boil. 7. Pour the thickened filling over the blueberries, cover with plastic wrap, and let cool for at least 30 minutes or until room temperature. 8. Add the filling to a prepared, bottom pie crust. Cover with the top pie crust in whatever style you prefer (lattice, double crust, etc.) 9. Add the pie to a sheet pan and bake for 45-60 minutes or until the crust is golden brown. 10. Let cool completely before cutting. #baking #pie #LearnOnTikTok

How to Make Pie with Frozen Fruit Blueberry Pie (yield: 1 9-inch pie) 1 batch pie dough (recipe in the comments) 2 lb (908g) frozen blueberries (I like a combo of blueberries and wild blueberries) 3/4 cup (170g) liquid from thawing blueberries + water 3/4 cup (150g) sugar, divided 1/4 cup (57g) water 1/4 cup (36g) cornstarch 1/2 tsp (3g) fine salt 1/4 tsp cinnamon 1 tbsp (14g) lemon juice 1. Thaw the blueberries in the fridge overnight or for 1-2 hours in a low oven (around 170F or 80C). Strain the blueberries from the juice. 2. Preheat the oven to 425F (220C) with a rack set in the bottom third of the oven. 3. Measure the amount of liquid given off by the blueberries and, if necessary, add enough water to bring the amount of liquid to 3/4 cup (170g). 4. Add the blueberry juice and 1/4 cup (50g) sugar to a medium pot set over medium-high heat. Bring to a boil. 5. While the juice heats up, mix the cornstarch with the 1/4 cup (57g) cool water. 6. Once the juice is at a boil, stream in the cornstarch mixture while whisking continuously. Bring to a boil. 7. Remove from the heat and mix in the remaining 1/2 cup (100g) sugar, salt, cinnamon, and lemon juice. Return to the heat and bring to a boil. 7. Pour the thickened filling over the blueberries, cover with plastic wrap, and let cool for at least 30 minutes or until room temperature. 8. Add the filling to a prepared, bottom pie crust. Cover with the top pie crust in whatever style you prefer (lattice, double crust, etc.) 9. Add the pie to a sheet pan and bake for 45-60 minutes or until the crust is golden brown. 10. Let cool completely before cutting. #baking #pie #LearnOnTikTok

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