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does anyone have a good tofurkey recipe, i am the only vegetarian in my house but have the upper hand since i do most of the cooking. everyone is ok with the idea as long as it is good so i need a very flavorful recipe

Forgive this long comment! I'm hoping it will be helpful. My daughter and I made three savory pies yesterday (we made beef pies, like a Cornish pasty--finely diced beef, grated potatoes and onions). Both my daughter and I make very good pie crusts--I have 50 years of experience--but we are often frustrated at the inconsistencies and the problem of just the right moisture to flour ratio to have dough that rolls out easily, is thick enough to work with and make nice fluted edges, and is both tender and flaky.

We followed this recipe and were thrilled with the results. Our "test kitchen" experiments in the process might be useful for responding to a couple of the comments here. 1.) Use very cold, unsalted butter as in the recipe. If you use salted butter for a pie crust, plus the recommended salt (or even reduced amounts or no salt) it will be too salty tasting for many people. 2.) We tried the full amount of sugar and also reducing the sugar. Even for a savory pie, we liked the full amount of sugar best. 3.) We used the full amount of water/vodka and also reduced amounts, to experiment. Yes, it looks sticky with the full amount, but remember that some of that moisture will go away in baking (that is the function of the alcohol.), so the extra is needed to have a moist,flaky crust, not a less moist, crumbling one. The extra moisture also allows for the use of extra flour in rolling, which is very handy. 4.) Chill this dough for several hours and work fast with it. The high fat content dough benefits from being very firm when you're starting to work. Otherwise you'll have a very soft dough that rolls out nicely but is difficult to pick up and place on the pie tin. (That is one advantage of a pastry cloth. You can pick the whole thing up and put it in the fridge for a moment to chill and firm, then go back to work on it.) This dough can be re-rolled easily without toughening, but still, work lightly. Use plenty of flour to keep it workable--we found it didn't dry the dough out or toughen it, as can happen with regular crusts. (The alcohol again) 5. This recipe gave us plenty of dough for easy rolling to the right size and with more than enough for a pretty fluted edge--no need for patching and no skimpy edges that need foil protection to keep them from browning too much. We chilled them about an hour before baking so the edges would keep their shape.

Taste test: All the pies were wonderful but the one made exactly according to the recipe--exactly--was voted the best by the taste-testers who didn't know how we had made them. Not much difference in any of them, but still, the exact recipe--full amount of liquid and sugar--was considered the most flaky, tender and flavorful. As a side note: Using a food processor made this very, very easy (We also followed the number of pulses as given in the recipe). But, it can be made without a processor if the same cutting and distributing motion is used to combine flour and fat. Baking at 325 degrees for about 1 1/2 hours cooked the meat and potato filling perfectly and produced a uniformly beautiful, golden brown and delicious tasting crust.

Try this recipe for your next pie and make it exactly according to the recipe, without fear. You can do it differently the next time if you want, but the first time, trust the recipe--developed by people with tremendous knowledge and skill and with a scientific not gimmicky reason for their suggestions--and I think you'll be very happy with the results.

does anyone know when the last day is?

Dutch Crunch is the best you can get when it comes to sandwiches. The best place to get a GREAT! sandwich is at Ike's Place on 16th off of Mission (Castro). The best sandwich I've ever had!

cjavel, that worked! Baking it per your instructions above resulted in a perfect golden brown crust. Thank you very much!

dkim68: The July/August 2008 issue of CI is for blueberry pie and bakes it for the first 30 minutes at 400, then decreases the temp to 350 for the remaining 30-40 minutes. I made it last fall and the crust didn't get too dark. But usually I just make it to bake plain with sugar & cinamon, it's that fantastic!!!!!!

Mr. Pickle's Sandwich Shops carry fresh baked dutch crunch bread. My favorite is the one on Watt and Whitney in Sacramento. They bake it fresh all day long, and it makes the absolute best tasting sandwich I've ever had.

Another excellent place to pick up some fresh dutch crunch is the Sanitary Bakery in South San Francisco -- they have been baking it for as long as I can remember!

Thanks for the info -- can't wait to try to bake my own!

@mmmassey & thepirateking: dutch crunch is always available at the osborne village Safeway and at least sometimes at gunn's.

Now I'm inspired to find DC here in Orange County...I have friends in SF and I'll have to ask them to take me to sample Dutch Crunch the next time I'm in the Bay. Or...how well can this bread keep on a flight? I have friends on vacation in Amsterdam right now!

@mmmassey Another winnipeger! WooT! Yeah, you can find dutch crunch in Safeway here from time to time, but in Thunder Bay Ontario where I went to school you could get it all the time. I just came back from groceries, now I want to go back and see if I can get a loaf of this for dinner, even if it is raining and the kids are down for a nap.

Another Wegmans fan here. Their Marco Polo bread seems quite similar to Dutch Crunch. I buy it every so often as a treat for the kids. Usually I make my own bread and rolls. I'll have to experiment and see if I can come up with my own version.

I didn't know Galli's possibly originated Dutch Crunch!

I dig ANY sandwich at Darby Dan's in SSF on Dutch Crunch. My friends who grew up in SSF swore by Little Lucca's!

Fresh, hot DC - my mom would stalk our local Safeway for a fresh loaf.

Ohmygosh I used to always get tuna on Dutch Crunch at Le Boulanger but totally forgot about it when I moved to Seattle. Wow. Now I know I need to miss it here and sandwich ordering will never be the same.