Set out the salted butter at room temperature to soften just enough for mixing. If your kitchen is cool, allow about an hour; if it’s warm, check after 20–30 minutes to prevent melting.

In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, but do not overbeat to avoid overly soft dough. Add the beaten egg, milk, and almond extract, mixing to combine. Sift together the flour and baking powder, then add to the wet ingredients. Beat on low, then medium, until a cohesive, smooth dough forms. Shape the dough into a ball, wrap it in plastic wrap, and freeze for 25 minutes to make it easier to handle.

When the dough is chilled, preheat your oven to 375°F (190°C). Grease a 9-inch pie plate and a rimmed baking sheet with cooking spray. Unwrap the chilled dough and cut away about 1/4 to reserve for the cookie topping. Using 16 ounces of the remaining dough, roll it out on a lightly floured or powdered sugar-dusted work surface into an 11-inch circle, about 1/2 inch thick. Carefully transfer the dough to the pie plate and shape the edges as desired. Use a fork to poke small holes in the bottom and sides of the crust to prevent bubbling. Freeze the pie crust for 10 minutes to help it hold its shape while baking.

Bake the chilled pie crust for 13–15 minutes, or until golden at the edges and the center tests clean with a toothpick. Let the crust cool on a wire rack before filling. I like to let the crust cool completely; this helps prevent a soggy bottom when you add any filling.

While the crust bakes, take the reserved portion of dough and roll it out on a floured surface to about 1/4-inch thick. Use a large cookie cutter to cut out 4 or 5 cookie shapes for the pie’s decorative topping. Place the shapes on the prepared baking sheet and bake for about 9 minutes, or until just turning golden at the edges. Cool the baked cookies on a wire rack. For a whimsical touch, you can use different cookie cutter shapes—the kids love it when I use hearts or stars.

Once the pie crust has completely cooled, spoon in your chilled pie filling of choice (not included in the ingredient list). Arrange the cooled baked cookies decoratively on top. Serve immediately, or cover and store according to your pie and filling type.