For the crust: In a large bowl, mix the butter, salt, and flour together until it crumbles between your fingers, or use a pastry cutter. It will feel like wet sand.

Add the beaten egg and the water. The dough will be a little flaky but should hold together. Refrigerate for an hour in the fridge wrapped in plastic wrap.

Preheat the oven to 425F.

For the filling: In a bowl, beat the eggs and add the ricotta and stir well.

Add the cubed meats and parmesan, and stir some more. Set this bowl aside.

Take the dough out of the fridge.

On a lightly dusted flour surface, roll about two-thirds of it with a rolling pin.

Place the dough in a springform pan and gently press it down, so the bottom crust is nice and smooth, and so are the edges of the pan.

Pour the filling into the pie crust.

Roll out the remaining dough. Place it on top and seal the edges by folding one crust with the other.

In a small ramekin, mix egg yolk and a teaspoon of water and brush the top of the pie.

Cook for an hour at 425F.

Allow resting for 10 minutes before serving, so it is easier to cut.