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Shrimp Pie (Scandanavian)

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“I suppose you could cheat on this crust, but it is very easy to make, it's simply pressed into a deep-dish pie plate, no rollling out of the dough is needed. Judging from the other reviews on, I advise to use a glass pie pan. It also might take more than 40 minutes to set up. Like a quiche, I can imagine adding onions, shrooms, broccoli, etc..., possibilites are endless. This also warms up well for lunch the next day. Adapted from Cooking Light, June 2005. Posted for ZWT6.”
1hr 12mins

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. To prepare pastry, lightly spoon 1 1/4 cups all-purpose flour and semolina flour into dry measuring cups; level with a knife.
  3. 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.
  4. Combine ice water and vinegar in a small bowl.
  5. 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).
  6. Press mixture into bottom and up sides of a 9-inch deep-dish pie plate coated with cooking spray.
  7. Bake at 375° for 5 minutes.
  8. Remove from oven; cool on a wire rack.
  9. To prepare filling:
  10. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray.
  11. Add the shrimp; cook 1 minute or until shrimp turn pink. Remove from heat.
  12. Combine cream cheese and egg in a medium bowl; beat with a mixer at medium speed until well blended.
  13. Add 2 teaspoons flour; beat 1 more minute, beat in milk.
  14. Add shrimp, Havarti cheese, dill, and 1/8 teaspoon salt, stirring well.
  15. Pour shrimp mixture into prepared crust.
  16. Bake at 375° for 40 minutes or until set.
  17. Remove from oven; let stand 10 minutes before serving.

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