In a food processor, add the flour, ground almonds, sugar, and salt. Pulse a few times to mix. Add the cold butter and shortening cubes and pulse until the mixture resembles peas.
Add the amaretto and 1 tablespoon of cold milk. Pulse again until the dough comes together. Add another 1-2 tablespoons of milk if needed. Dump the dough out onto a sheet of plastic wrap. Separate into two equal pieces and flatten into two disks. Wrap each disk in plastic and refrigerate for at least 30 minutes.
Meanwhile, mix the blueberries with flour, sugar, cinnamon, orange zest and juice in a large bowl. Toss and set aside.
Preheat the oven to 425 degrees F. Move the racks to a lower-middle position. Flour a work surface and roll out one disk of dough in a 12-inch circle. Fold the dough over the rolling pin to transfer it to a 9-inch pie pan. Repair any cracks and crimp or pinch the edges. Roll out the second disk of dough and cut out shapes with a floured cookie cutter.
Pour the berry filling into the pie crust and top with 2 tablespoons of butter cubes. Arrange the dough shapes over the filling, making sure they overlap a bit. Whisk an egg with 1 tablespoon of water and brush the egg wash over the pie crust.
Place the pie on the rack and bake for 15 minutes. Lower the heat to 375 degrees F, and bake another 35-45 minutes, until the crust is golden brown and the blueberry filling is bubbling. If the pie crust browns too quickly, cover it with foil.
Once out of the oven, resist the urge to cut into the pie and have a slice. The pie needs to cool to room temperature for the filling to thicken up! It usually takes about 2 hours.