The name says it all. You can use this flaky, flavorful easy-to-roll dough for pies, galettes, turnovers or even tarts. If-heaven forbid-you could have only one dough for crust in your repertory, this would be the one to choose.

Here are some past recipes from Connecticut Magazine:

• Telluride: Autumn Fruit & Endive Salad
• Metro Bis: Oven-Roasted Rainbow Trout
• Octagon: Heirloom Navel Orange-Chocolate Cheesecake with Persimmon Ice Wine Sorbet
• Aux Délicies: Raspberry Financiers with Creme Anglaise
• Grands: Mac & Cheese
• Gelston House: Lemon Pepper Seared Diver Scallops
• Tavern on Main: Chopped Salad of Grilled Salmon & Brown Rice
• The Summer House Cookbook: Farmer's Market Zucchini Soup
• Culinary Institute of America: Pumpkin Bisque

Here are a few extra Thanksgiving recipes that didn't make it into our November issue.