Blend with pastry cutter, 1/2 cup butter and 1 cup flour. Add 3 Tbsp. cold water. Stir with fork into pie crust. Roll out flat 1/8" thick into floured counter-edges don't have to be smooth. Slice down center into 2 length-wise strips. Fold up one end into center. Fold other side into center. Pickup and place on cookie sheet onto the center of one side. Do the same for other piece of dough. Fold up edge on one piece so they're NOT overlapping.
Boil 1 cup water with 1/2 cup flour. STIR CONSTANTLY! Remove from heat when it turns into a "gooey glop!" Set pan aside on a hot pad. Add 1 cup flour & stir to form a ball. Add 3 eggs--one at a time, BEATING after each addition. Add 1 1/2 tsp. vanilla & 1 1/2 tsp. almond extract (or 3 tsp. vanilla). Divide this mixture in half. Spread into the two "crusts" on cookie sheet.
Bake: at 350°F for 40-45 min. Cool and frost with cream cheese frosting.
Cream cheese frosting: Mix 1/2 stick butter, 1/2 block cream cheese, 1 tsp. vanilla and enough powdered sugar for thick drizzle. Sprinkle with almonds.