This unusual pie features a crunchy crust full of the flavors of almonds and raisins, a juicy filling of flavorful blueberries and a buttery topping of more Almondina cookies and almonds. FOR THE CRUST: 2 packages of Almondina cookies, reserve 1/2 cup for use in the crumble topping 1 stick butter or margarine, melted Break the cookies into the bowl of a food processor fit with the steel blade. Whirl until very crumbly. Pour into bowl and then stir in melted butter. Let sit for about 10 minutes to soften slightly. BLUEBERRY FILLING: 1 pint blueberries plus 1/2 pint for garnish 1 tablespoon sugar 1 tablespoon flour 1/4 teaspoon lemon zest, dried Toss the blueberries in the sugar, flour and lemon zest. THE COBBLER TOPPING 1/2 cup flour 1/2 cup reserved Almondina cookies finely crumbled 1/4 cup light brown sugar 1/2 teaspoon salt 1/4 cup almonds, finely chopped 1/4 cup butter, melted Set oven for 350 degrees. TO ASSEMBLE: In a pie pan, create a crust by putting the Almondina cookies tossed in the melted butter in the middle and, with fingers, push up the sides. Take a large piece of heavy-duty foil and place on top of the pie shell, pushing it into place. This will help keep the cookies from falling on the sides. Bake for about 15-20 minutes until the shell is set, but not brown. Remove from oven and let cool for about 15 minutes before adding blueberry filling. In a small bowl, toss the blueberries, sugar, flour and lemon zest. Pile into the prebaked shell. In a separate bowl, toss the flour, crumbled Almondinas, brown sugar, salt, almonds and melted butter. Put these crumbles atop the blueberry filling. Bake an additional 15-20 minutes until the blueberries are bubbly and the topping is cooked. Let set at least 15 minutes before serving with whipped cream or ice cream.