Easter Pie

This is one of my sister's "go-to" recipes for holidays. It's from veg.cooking.com and it's very good. It's kind of a casserole so you don't notice the fact that it has fake meat.

Easter Pie
2 cups all-purpose flour
1 cup dairy-free margarine
1/4 tsp. sugar
1 1/4 tsp. salt (for innards and crust)
1/4 cup water
1 lb. vegetarian sausage, crumbled
2 lbs. firm tofu, crumbled--only used 1 lb, 2 is too much
1/4 cup soy Parmesan cheese
1/4 cup minced fresh parsley
1/2 tsp. fresh ground pepper
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. ground fennel seeds

Preheat the oven to 350°F. In a food processor, combine the flour, margarine, sugar, and 1/4 tsp. of salt. With the machine still running, add the water to form a dough ball. Divide the dough into two balls and set aside. In a large bowl, combine the vegetarian sausage, tofu, soy Parmesan, parsley, remaining salt, pepper, cayenne, paprika, and fennel seeds.

Roll out the dough into two 11-inch circles. Place one circle in a 10-inch pie plate and spread the filling mixture over it. Cover with the other dough, pinch the edges, and prick the center with a fork. Bake for 1 hour, or until golden brown.