• Have ready a 9-inch pie plate or pie dish with a removable bottom, about 3 inches tall. 

For the pie dough: 

• Process 2 cups all-purpose flour, 5 tablespoons sugar, ½ teaspoon baking powder and ¼ teaspoon salt a few times to mix. Add ½ cup cold unsalted butter, in small pieces, and pulse until the size of peas.
• Add 2 eggs and process using on/off until beginning to come together. Do not let it become a ball. 
• Transfer to a floured counter and gather into a smooth ball, without working it much or it will be tough. The butter must be cold and not begin to melt.
• Divide the dough into two parts, one larger (about ⅔ of the amount) and one smaller (about ⅓). Wrap each one in plastic wrap and chill for at least 1 hour, or up to 2 days. 
• Preheat oven to 350°F (180ºC). Have ready a 9-inch pie pan with a removable bottom.
• Roll the larger piece of pie dough (keep the remaining dough wrapped in the refrigerator) on a floured counter or working table until it's a few inches larger than the pan. Line the prepared pan, being careful not to stretch the dough. Prick the bottom with a fork and chill (put it in the freezer or refrigerator) while preparing the filling. 

For the ricotta filling: 

• Stir 1 pound ricotta cheese with 3 eggs and 1 tablespoon olive oil to mix in a large bowl. Don't beat but incorporate well.
• Add ⅓ cup grated parmesan cheese, ½ cup chopped salami or pepperoni or soppressata, ½ cup chopped mortadella or ham, ½ cup diced mozzarella cheese and 1 tablespoon chopped basil or parsley. Mix well. 
• Season with salt and black pepper to taste. Take into account how salty the cheeses and cold meats you use already are. 

To assemble: 

• Preheat the oven to 350°F (180°C).
• Roll out the remaining dough piece using a rolling pin until it's at least the diameter of the pie pan you're using. 
• Cut strips of dough (I use a pizza wheel) but you can use a kitchen knife). Make sure the dough is cold so it'll be easier to lift the strips.
• Pour the filling into the cold pan lined with the bottom dough and smooth the surface.
• Place the dough strips on top of the filling, starting in the middle with the long strips and pressing on the edges of the dough where it meets the bottom dough. Remove excess dough. Make a criss-cross pattern, patching together strips that might break or are not long enough. 
• Brush with a mixture of beaten egg and a tablespoon of milk or water if you want a shinier, deeper-colored crust. I personally don't do it but it looks nice and shiny.
• Bake for 50-60 minutes, until the dough is dry and lightly golden and the filling is puffed. It might take even longer. 
• Let cool on a cooling rack (wire rack). Serve warm or at room temperature. 
• Keep leftovers refrigerated, covered with plastic wrap, or in an airtight container.