(I just tried to comment and it didn't seem to work -- sorry if this ends up being a duplicate). I'm wondering about substituting canola oil for the butter in this recipe (as well as soy milk for the cow milk). I know it will take way from the buttery flavor, but should it otherwise work? Thanks. Comments sit in limbo until they're looked at by one of us here, Jess - so no prob with the duplicate, I'll take care of it. Yes, canola oil would be just fine - should yield an even crispier crust, as a matter of fact. And soy milk is fine, too. Enjoy! PJH

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