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1
For the crust: In a large bowl using a mixer, beat the butter and sugar until creamy. Add the egg, milk and almond extract and mix. Add the sifted flour and baking powder, and beat on low, then increase speed to medium. When the dough is smooth and combined, stop the mixer, shape dough into a ball, wrap it in plastic wrap, and freeze it for 15 minutes.
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2
Preheat the oven to 375 F. Grease a pie plate and a rimmed baking sheet with cooking spray.
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3
Unwrap the chilled dough and cut away about 1/4 of it to set aside for the cookie topping. If you have a kitchen scale, use it to weigh the larger portion of dough. You will need 16 ounces of dough for the bottom crust.
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4
On a floured work surface, use a rolling pin to roll out the 16 ounces of dough into an 11-inch circle about 1/2 inch thick. Transfer the dough into the pie plate by wrapping one half of the dough around the rolling pin, and carrying the rolling pin with the dough over to the pie plate. Gently set the dough into the pie plate and use two fingers to flute the edges along the inside rim of the pie plate. Use your fingers to press the dough into place if you have any uneven spots.
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5
Bake the crust for 13-15 minutes, or until it is golden around the edges, and a toothpick inserted in the center comes out clean. Remove pan from the oven and let the crust cool on a wire rack.
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6
While the bottom crust is baking, prepare the cookie topping. Roll out the small portion of dough into a circle about 1/4-inch thick. Use a large cookie cutter to cut out shapes. Bake the cookies on the greased baking sheet for 9 minutes, or until just barely turning golden at the edges. Remove from oven and cool the cookies on a wire rack.
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7
For the blueberry filling: In a medium saucepan, combine 1 cup of blueberries with the sugar, cornstarch and salt. Stir in the water and lemon juice. Bring to a boil over medium-high heat. Boil, stirring constantly, until the mixture thickens. Crush the blueberries with a potato masher and turn off the heat. Stir in the remaining blueberries and chill the filling in the refrigerator.
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8
For the whipped cream, use a clean, cold stainless steel bowl and beaters to beat the whipping cream, starting on low, then increasing to high. Beat for 1-2 minutes. Add the sugar and vanilla. Beat until soft peaks form.
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9
Spoon the chilled blueberry filling into the cooled pie crust. Place the cookies on top in a decorative pattern. Serve with whipped cream.
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10
Store pie covered at room temperature. Store whipped cream covered in the refrigerator for up to two days.
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11
Recipe source: Crust adapted from Linda Z's Chanukah Cookies. Filling from a recipe for double blueberry cookie pie clipped from The Plain Dealer years ago.
