I came across a fruit tart recipe that required confectioners sugar for the press in crust. What difference does using confectioners sugar in a pie/tart dough make? For this type of dough is confectioners sugar and granulated sugar interchangeable? is there a rule of thumb that when reading the recipe I would be able to tell that I could substitute one for the other. The crust I made for this tart was fabulous.

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