In a mixing bowl, combine the flour and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to mix until the mixture resembles coarse crumbs.

Gradually add the ice water, one tablespoon at a time, mixing until the dough holds together but is not sticky. If necessary, add more water.

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

While the dough is chilling, slice the tomatoes and lay them on paper towels to drain excess moisture. This prevents a soggy pie.

In a mixing bowl, combine the ricotta cheese, mayonnaise, mozzarella cheese, minced garlic, dried basil, oregano, salt, and pepper. Mix until smooth and well combined.

Preheat the oven to 375°F (190°C).

On a floured surface, roll out the chilled dough into a circle large enough to fit your pie dish. Transfer the dough to the pie dish and trim any excess.

Spread half of the cheese mixture on the bottom of the crust. Layer half of the sliced tomatoes on top, then repeat with the remaining cheese mixture and tomatoes.

Bake in the preheated oven for 35-40 minutes, or until the top is golden and the filling is bubbly.

Allow the pie to cool for 10 minutes before slicing. Garnish with fresh parsley before serving.

Enjoy your delicious tomato pie warm or at room temperature!