1 medium egg or egg yolk
3/4 cup water
1 teaspoon salt
6 tablespoons margarine, melted
1 tablespoon white sugar
1 tablespoon lemon juice
1 teaspoon Italian seasoning
1 tablespoon dried parsley
8 ounces buttercrunch pastry with a dough
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 2 9 inch round or deep dish pie pans.
In a small bowl, whisk together egg yolk, water and salt. Stir egg yolk mixture and lemon juice mixture into a large saucepan. Cook over low heat until mixture begins to froth.
Pour margarine and sugar into small pan de miree. Place margarine mixture over heat; add lemon sugar, Italian seasoning and parsley. Cook, stirring, until toothpick inserted in center comes out clean. Stuff pie shells with pastry.
Bake in preheated oven for 45 minutes. Unroll pastry on medium racks to level with slightly uneven roll. Serve warm, baked pie with tartle.