In a large bowl, combine flour, salt, and butter until crumbly. Gradually add cold water, mixing until a dough forms. Wrap in plastic and chill for 30 minutes.

Set your oven to 375°F (190°C) while you prepare the filling.

In a skillet, sauté diced onions and garlic in olive oil until soft, about 5 minutes. Add ground meats and cook until browned; drain excess fat.

In a bowl, combine the cooked meat mixture with ricotta, eggs, grated cheese, and spices. Stir well until everything is fully combined and creamy.

On a floured surface, roll out half of the chilled dough to fit your pie pan. It should be about ¼ inch thick—this will be your bottom crust.

Place the rolled dough into the pie pan and fill it with the meat mixture. Roll out the remaining dough for the top crust, sealing the edges by crimping them together.

Cut small slits in the top crust to allow steam to escape while baking.

Place the pie in your preheated oven and bake for 45-50 minutes or until golden brown on top and filling is bubbly. Let it cool slightly before serving.