The pastry is a breeze to prepare. Much like a cheesecake crust, the crumbly mixture is simply pressed into a deep-dish pie plate--no kneading or rolling required.
1 1/4 cups all-purpose flour
1/4 cup semolina or pasta flour
2 teaspoons sugar
1/4 teaspoon salt
2 tablespoons butter, chilled and cut into small pieces
1 tablespoon vegetable shortening
1/4 cup ice water
1/2 teaspoon cider vinegar
12 ounces uncooked large shrimp, peeled, deveined, and chopped
1/4 cup (2 ounces) fat-free cream cheese, softened
1/2 cup egg substitute, divided
2 teaspoons all-purpose flour
1 cup evaporated fat-free milk
1/2 cup (2 ounces) shredded Havarti or fontina cheese
1 1/2 tablespoons chopped fresh dill
1/8 teaspoon salt
How to Make It
Preheat oven to 375°.
To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife. Combine flours, sugar, and 1/4 teaspoon salt in a medium bowl; cut in butter and shortening with a pastry blender or 2 knives until the mixture resembles coarse meal.
Combine ice water and vinegar in a small bowl. Add water mixture to flour mixture; toss with a fork until mixture is well combined (mixture will be crumbly and will not form a ball). Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray. Bake at 375° for 5 minutes. Remove from oven; cool on a wire rack.
To prepare filling, heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat.
Combine cream cheese and 1/4 cup egg substitute in a medium bowl; beat with a mixer at medium speed until well blended. Add 2 teaspoons flour; beat 1 more minute. Beat in remaining egg substitute and milk. Add shrimp, Havarti cheese, dill, and 1/8 teaspoon salt, stirring well. Pour shrimp mixture into prepared crust. Bake at 375° for 40 minutes or until set. Remove from oven; let stand 10 minutes before serving.