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Add the flour, salt, and butter to a food processor and pulse, adding the water in a thin stream through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 4 hours before rolling it out to use.
Wrap the dough into two disks, one being ⅔ of the whole amount, one being ⅓ of the whole amount.
Roll out the ⅔ quantity pie crust ¼ inch thick on a floured surface and add to a springform pan, going up the sides of the pan then refrigerate.
Preheat oven to 350 degrees.
In a large bowl mix the ricotta, eggs, ham, salami, bacon, mozzarella cheese and nutmeg.
Add the filling to the pie crust.
Roll out the remaining pie crust, lay over the top of the filling and using a fork, press the crusts together around the edge.
Beat egg and water, brush the top of the pie then cut two 2 inch slits in the middle of the top.
Bake for 70-80 minutes until golden brown, then remove from the oven and let cool for 30 minutes before slicing.