Maybe it was the fact that I used a dark nonstick pan rather than a glass pie plate....but it took close to 1 1/2 hours for the pie to set, and I had followed the directions to a T. I ended up covering it for the last half hour or so, so the top would not burn. The flavor is pretty good, but the crust was a bit hard. I may try it again with a glass pan and see how it turns out.
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.
Yield: 6 servings (serving size: 1 wedge)
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Amount per serving
- Calories: 325
- Calories from fat: 30%
- Fat: 10.7g
- Saturated fat: 4.7g
- Monounsaturated fat: 3.4g
- Polyunsaturated fat: 1.5g
- Protein: 24.4g
- Carbohydrate: 32.6g
- Fiber: 0.9g
- Cholesterol: 108mg
- Iron: 3.5mg
- Sodium: 450mg
- Calcium: 249mg
- 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
- Cooking spray
- 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
- 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.
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