This was very annoying to make. I put granulated sugar in the blender to make confectioners sugar. I don't know if I blended it enough, but the end product tasted very crystaly. Weird.

Reviewed On: Oct. 24, 2009

I accidentally put it into the fridge longer than I should have, and I beat it again, and I got crystals/looked lumpy. But the texture was so smooth. Another problem I had was it tasted funky, I don't know if it was because I used skim milk, but it tasted kinda like margarine/milk ish. But the taste was gone once I put it on the cake. Also, when I made it, I added cocoa. But in the end, it was still fairly successful.

Reviewed On: Oct. 24, 2009

Not bad for an oil crust. I used water instead of milk and the crust was still decent and edible. I recommend using this type of crust as a LAST resort. (It kinda degraded the value of my lemon meringue tarts)

Reviewed On: Oct. 6, 2009