Chef John's Savory Easter Pie

For the crust: Combine flour, salt, and butter in a large bowl. Add olive oil to the mixture and blend until it resembles coarse crumbs. Use a pastry cutter or your fingertips to mix butter into flour, breaking down the mixture until it's well combined. Create a depression in the center of the flour-butter mixture and pour in an egg, mixing with a fork until the egg is fully incorporated. Continue to mix with a fork for about 1 minute, ensuring the egg is well combined. Add cold water to the mixture and mix briefly with a fork until it forms a cohesive ball. If the dough seems dry, add small amounts of water, 1 teaspoon at a time, until it comes together in a smooth ball.

Transfer the dough to a work surface and shape into a disk. Wrap it in plastic wrap and refrigerate for at least 1 hour to allow the dough to rest.

To make the filling: While the dough is resting, combine the drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni in a bowl. Mix the ingredients thoroughly until they're extremely well combined; don't worry about overmixing. Cover and refrigerate the filling until ready to use.

Preheat your oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust it lightly with flour.

Place the dough on a lightly floured surface. Cut off 1/3 of the dough and set it aside for the top crust. Roll out the remaining dough into a 15-inch circle, about 1/8 inch thick, using only as much flour as needed. Use a rolling pin to transfer the dough to the prepared pan, tucking it into the bottom and up the sides of the pan carefully. Remove any excess dough, dampen it with water, and use it to fill in any gaps.

Transfer the filling into the pan, pressing firmly into the edges to ensure there are no air pockets. Smooth out the top of the filling.

Roll the remaining dough into a circle that's slightly wider than the pan. Use a rolling pin to transfer the dough to the pan, positioning it properly on top of the filling. Press the side edges together to seal the crust with a gentle touch.

Mix an egg and water in a small bowl. Brush the mixture on top of the dough to moisten its entire surface. Trim off any excess dough if desired. Fold the side dough down from the pan edges onto the top crust, crimping the edges with your fingertips until fully sealed. Brush once more with egg wash.

Place the pie in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until the top crust is a beautiful golden brown, about 1 hour and 15 minutes.

Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.