Shrimp Pie

OK, it's official! Jim is going to have to take over the photography in this home! I'm going to have to make this again and soon so I can replace this photo. However, I am going ahead and posting this awful picture because this recipe is just too good not to share. I love shrimp and I love dill and I just love this pie. I ran across this recipe in a Cooking Light recipe years ago and it's become a bit of staple around here. This is a great summer dish and I usually serve it simply with just a fruit salad. And since I never eat the crust, it is an incredibly low-fat/calorie dish. Now a note about the crust. I cannot make a pie crust. There, I said it. I have tried and tried and tried. No more. I accept the fact that I am pie-crust-impaired. And I never cared for the little frozen ones in the aluminum pans. Someone told me that the refrigerated ones were really good for not-homemade. So I tried those. Well, the flavor may be better than the frozen ones, but not only can I not make a pie crust, I also don't have the skills to make the little crimped edges. I don't understand this handicap, I just accept it. But, since I don't ever eat the crust, I may go back to the frozen ones so at least it will look better. This recipe does include a crust recipe which is listed below. SHRIMP PIE *Pastry: *1 1/4 cups flour *1/4 cup semolina or pasta flour *2 tsp sugar *1/4 tsp salt *2 Tbsp butter, chilled and cut into small pieces *1 Tbsp vegetable shortening *1/4 cup ice water *1/2 tsp cider vinegar *Cooking spray Filling: *12 oz uncooked shrimp (any size except those tiny salad shrimp), peeled and chopped *1/4 cup (2 oz) fat-free cream cheese, softened *1/2 cup egg substitute, divided 2 tsp flour *1 cup evaporated fat-free milk *1/2 cup (2 oz) shredded Havarti or fontina cheese (if you find Havarti w/dill, try this!) *1 1/2 Tbsp chopped fresh dill (I like a lot of dill, I used 2 1/2 Tbsp) *1/8 tsp 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 flour, sugar, and 1/4 tsp 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" deep-dish pie plate coated with cooking spray. Bake at 375 for 5 minutes (I would probably bake this a bit longer, maybe 10 minutes). Remove from oven; cool on a wire rack. To prepare filling, heat a large non-stick skillet over medium-high heat. Coat pan with cooking spray. Add the shrimp; cook one 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 tsp flour; beat 1 more minute. Beat in remaining egg substitute and milk. Add shrimp, Havarti cheese, dill, and 1/8 tsp salt, stirring well. Pour shrimp mixture into prepared crust (if using store-bought crust, still bake it for about 5 minutes). Bake at 375 for 40 minutes or until set. Remove from oven; let stand 10 minutes before serving. Yield: 6 servings (serving size: 1 wedge).