Begin by thawing your refrigerated pie crust according to the package instructions. Preheat your oven to 350°F (175°C) and spread the pie crust on a baking sheet. Bake it for about 10-12 minutes until golden brown and crisp, then remove it from the oven and allow it to cool before crushing it into small pieces.

In a small saucepan, combine 1 cup of fresh blueberries, 2 tablespoons of white sugar, and a pinch of salt. Cook over medium-low heat, gently mashing the blueberries as they start to soften and release their juices, about 5-7 minutes. Once saucy, stir in 3 teaspoons of corn starch and let it simmer for an additional 5 minutes or until thickened, then remove from heat and allow it to cool.

In a large mixing bowl, melt 1 cup of butter until it is just warm, then combine it with 1 cup of dark brown sugar and 1 teaspoon of vanilla extract. Mix thoroughly until creamy, but allow it to cool slightly to avoid cooking the egg yolks. Next, add in 2 egg yolks, blending until fully incorporated.

In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Gradually add the dry mixture into the wet ingredients, stirring gently until the dough forms. Be careful not to overmix; a soft, sticky dough is what you want for the blueberry pie cookies.

Gently fold the previously crushed pie shell crumbles into the cookie dough. Carefully add the cooled blueberry filling, folding it in just enough to create beautiful marbled swirls, reminiscent of a classic blueberry pie, without fully mixing it in.

To prevent the dough from spreading too much, wrap it in plastic wrap and refrigerate for about 20 minutes.

Preheat your oven to 350°F (175°C) if you haven't already. Line a baking sheet with parchment paper. Use a cookie scoop or tablespoon to drop rounded balls of dough onto the baking sheet, ensuring they are spaced out. Lightly sprinkle nutmeg on top before placing them in the oven.

Bake for 10-12 minutes until the edges are just golden, but the center remains soft.

Once baked, remove the blueberry pie cookies from the oven and let them rest on the baking sheet for another 5 minutes before transferring them to a wire rack to cool completely. Serve warm or chill.