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1
In a food processor, stir together the flour and salt.
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2
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.
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3
Evenly sprinkle the water over the flour mixture, then process just until the mixture starts to come together.
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4
If the dough looks too dry, add 1 or 2 additional tablespoons of water.
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5
Dump the dough onto a work surface, press it together, then divide it in half.
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6
Press each half into a disk, then place the disks in a large zipper-top plastic bag.
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7
Refrigerate the dough for at least 30 minutes or as long as 1 day.
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8
Heat the oven to 375 degrees F. In a Dutch oven or heavy saucepan, warm the olive oil over high heat.
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9
Season the ribs with salt and pepper and dust them with the flour, shaking off the excess.
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10
Sear them, turning occasionally, until deep brown all over, about 15 minutes total.
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11
Transfer the short ribs to a plate.
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12
Add 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.
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13
Stir in the tomato paste and cook for 1 minute, stirring, then add the ale, broth, and herb sprigs.
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14
Scrape the bottom of the pan to dislodge any browned bits.
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15
Bring the mixture to a boil and return the short ribs to the pan.
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16
Cover with aluminum foil and the lid and place in the oven.
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17
Cook for 1 hour.
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18
Add the carrots, stir gently, and re-cover the pan with the foil and lid.
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19
Cook until the meat is very tender, about 1 hour more.
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20
While 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.
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21
Transfer the dough to a baking sheet and refrigerate until the meat has finished braising.
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22
Transfer the meat to a plate and break by hand into bite-size chunks.
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23
Remove and discard the herb sprigs.
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24
Skim any fat off the top of the braising liquid with a large metal spoon.
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25
Return the meat to the braising liquid, stir to combine, then transfer the entire mixture to the shallow baking dish.
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26
Place the chilled dough over the filling and trim, leaving at least a 1-1/2-inch overhang.
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27
Tuck the edges in to fit the baking dish and crimp decoratively with your fingers.
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28
Cut a few slits in the top of the dough to let steam escape.
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29
Brush the dough with the egg wash and sprinkle with flake salt (if using).
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30
Place the baking dish on a baking sheet and bake until the pie is bubbly and the crust is golden brown, about 45 minutes.
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31
Let cool for 5 or 10 minutes before serving.
