Beef Short Rib and Ale Pie

Instructions

1. 1In a food processor, stir together the flour and salt. Sprinkle the butter over the top and pulse for a few seconds, or just until the butter is slightly broken up into the flour but still in visible pieces. Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together. If the dough looks too dry, add 1 or 2 additional tablespoons of water.
2. 2Dump the dough onto a work surface, press it together, then divide it in half. Press each half into a disk, then place the disks in a large zipper-top plastic bag. Refrigerate the dough for at least 30 minutes or as long as 1 day.

To make the filling:

1. 1Heat the oven to 375°F. In a Dutch oven or heavy saucepan, warm the olive oil over high heat. Season the ribs with salt and pepper and dust them with the flour, shaking off the excess. Sear them, turning occasionally, until deep brown all over, about 15 minutes total. Transfer the short ribs to a plate.
2. 2Add the onion, celery, and garlic to the pan, sprinkle with salt, and cook over medium heat until the vegetables are browned and softened, about 8 minutes.
3. 3Stir in the tomato paste and cook for 1 minute, stirring, then add the ale, broth, and herb sprigs. Scrape the bottom of the pan to dislodge any browned bits.
4. 4Bring the mixture to a boil and return the short ribs to the pan. Cover with aluminum foil and the lid and place in the oven. Cook for 1 hour. Add the carrots, stir gently, and re-cover the pan with the foil and lid. Cook until the meat is very tender, about 1 hour more.

To assemble and bake:

1. 1While the meat is cooking, on a lightly floured surface, roll out the chilled dough to about 1/8 inch thick, large enough to cover a shallow 1-1/2-quart baking dish. Transfer the dough to a baking sheet and refrigerate until the meat has finished braising.
2. 2Transfer the meat to a plate and break by hand into bite-size chunks. Remove and discard the herb sprigs. Skim any fat off the top of the braising liquid with a large metal spoon. Return the meat to the braising liquid, stir to combine, then transfer the entire mixture to the shallow baking dish.
3. 3Place the chilled dough over the filling and trim, leaving at least a 1-1/2-inch overhang. Tuck the edges in to fit the baking dish and crimp decoratively with your fingers. Cut a few slits in the top of the dough to let steam escape. Brush the dough with the egg wash and sprinkle with flake salt (if using).
4. 4Place the baking dish on a baking sheet and bake until the pie is bubbly and the crust is golden brown, about 45 minutes. Let cool for 5 or 10 minutes before serving.