Combine the flour and salt in a large bowl and whisk to distribute the salt evenly.

Add the cold cubed butter and use your fingertips to rub the mixture together until it resembles coarse breadcrumbs.

Whisk the egg yolk with 6 tablespoons of ice water in a small bowl, then drizzle this over the flour-butter blend.

Stir until shaggy clumps form, adding more ice water if the dough is too dry.

Gather the dough into a flat disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

In a medium bowl, combine the ricotta, diced mozzarella, chopped prosciutto, chopped sopressata, cooked sausage, Pecorino Romano, 5 whole eggs, parsley, pepper, and salt.

Stir gently until evenly distributed.

Roll out half the dough into a 12-inch round on a lightly floured surface.

Transfer the rolled dough to the springform pan, pressing it into the bottom and sides.

Pour the filling into the lined pan.

Roll out the remaining dough into a 10-inch round and place it over the filling.

Fold the overhanging bottom crust over the top crust and crimp the edges to seal.

Whisk the remaining egg with 1 tablespoon of water for an egg wash and brush it over the pie.

Bake at 375°F for 50 to 60 minutes until the crust is golden brown.

Cool for 15 minutes in the pan before slicing.