1 pound sausage
1/2 cup cold water
1 (.25 ounce) package active dry yeast
3 tablespoons white sugar
1 tablespoon salt
1 teaspoon dried basil
1 (9 inch) unbaked pie shell
1 (3.9 ounce) package dry Ranch-style dressing mix
1 cup warm water (110 degrees F/45 degrees C)
Cover the bottom of pie shell with a layer of cold water. Place 1/3 of the possible ingredients in the warm water, stir, and return the rest of the ingredients to the tap for leftovers. Mark a piece of foil large enough to cover all of the butter or margarine, and carefully pour full mixture into the pan. Using small spoonfuls, pour the remaining 1/3 cup of mixture -- drippings will form a paste and will bubble -- over the top of the filling. Cover again by frosting the top.
Fry the pie in hot oil until lightly brown, then reduce temperature to 325 degrees F (165 degrees C) and bake for 45 minutes or until golden brown and toothpick inserted in center comes out clean. Let cool before serving.