Combine the flour, sugar, and salt in a large bowl. Add margarine and mix

it into the flour mixture with a large fork or your fingers, until the mixture

becomes crumbly. Add ice water, working it in until a dough forms. Mix in

basil, if using.

Shape the dough into a flattened ball, cover with plastic wrap, and refrigerate for one hour.

To prepare the filling, sauté onion in oil until golden. Add mushrooms and

sauté over low heat for five to seven minutes, or until they begin to soften and turn darker in color.

Add basil, parsley, soup mix, salt, and pepper and heat through, mixing to

combine. Remove from heat and allow to cool for 15 minutes. Add beaten egg.

Preheat oven to 375 degrees Fahrenheit (190 degrees Celsius).

Remove the dough from the refrigerator. Prepare two sheets of Gefen Parchment Paper. Lightly flour one sheet.

Place the dough on top of the floured parchment paper. Place the second sheet on top of the dough. Roll out the dough into a 12-inch (30-centimeter) circle.

Transfer the rolled-out dough and parchment paper sheets onto a baking sheet. Remove the top piece of parchment paper and discard.

Fill the center of the dough with mushroom filling, leaving a two-inch (five-centimeter) border all around. Using the parchment paper, gently fold up the dough around the border, pleating inward as you go along so the dough holds the filling. Brush the crust with water and sprinkle with pink Himalayan salt.

Bake for 45–50 minutes. Remove from oven. Serve warm.