Begin by prepping your ingredients. Start with salted butter and let it soften at room temperature for about 15-20 minutes until it's workable. In a large mixing bowl, beat the softened butter and sugar together using an electric mixer on medium speed. Continue mixing until the mixture becomes light and fluffy, which usually takes around 3-5 minutes. This will create a nice, creamy base for your sugar cookie pie crust.

Next, it’s time to combine the wet ingredients into your creamed mixture. Add in the beaten egg, low-fat milk, and almond extract (or your chosen flavor) to the butter and sugar mixture. Use a spatula or wooden spoon to stir everything together until it's well-blended, ensuring that the egg is completely incorporated. This should take about 1-2 minutes of mixing, and you’ll see the batter become smooth and glossy.

Now, let’s incorporate the dry ingredients to form your dough. Gradually add in the sifted flour and baking powder to the wet mixture. Begin mixing on low speed initially to prevent a flour cloud, then switch to medium speed once combined. Beat until the dough comes together and is smooth, which should take about 2-3 minutes. The dough will be slightly sticky but should hold together, ready to be shaped.

Once the dough is ready, it’s important to let it chill. Shape the dough into a ball and wrap it in plastic wrap securely. Place it in the freezer and chill for about 25 minutes. Chilling is crucial as it helps the dough firm up, making it easier to roll out later and preventing it from spreading too much in the oven.

While the dough is chilling, preheat your oven to 375°F (190°C). Once the dough has chilled, remove about two-thirds of it from the wrap and roll it out on a lightly floured surface into an 11-inch circle. Carefully transfer the rolled-out dough into a pie plate, pressing it gently to fit. Use a fork to poke holes along the bottom of the crust to allow steam to escape, and then freeze the crust again for about 10 minutes before baking.

Bake the chilled sugar cookie pie crust in the preheated oven for about 13-15 minutes or until it turns golden brown. Keep an eye on it as it bakes, and once you see a lovely golden color, remove it from the oven. Allow the crust to cool on a wire rack completely before filling. This step is crucial for achieving the perfect texture for your sugar cookie pie crust.

With any remaining dough, roll it out to about ¼ inch thick and use cookie cutters to create fun shapes for your topping. Allow your creativity to shine here; aim for a variety of designs to make your pie visually appealing. Place these shaped cookies onto a baking sheet lined with parchment paper, giving them some space to spread slightly during baking.

Bake the cookies at the same temperature as the crust, keeping a watchful eye on them for about 8-10 minutes or until they are lightly golden at the edges. The cookies should be slightly soft when you remove them from the oven, as they will continue to firm up on the baking sheet. Once cooled, assemble your pie by filling the cooled sugar cookie pie crust with your desired filling and topping it with the baked cookies for a delightful presentation!