Preparation

• Start by preparing the pie shell crumbles. Thaw one refrigerated pie shell and use a pizza cutter to slice in half. Return the one half to the fridge to use in other recipes, then bake the half according to package directions. Mine baked at 450 degrees for 10 minutes. Allow to cool, then add to a bowl and crush into pieces.
• Prepare the blueberry filling. Add the blueberries, white sugar, and salt to a small pot over medium low heat. Mash the berries until a sauce starts to form, the berries will get easier to mash as they heat up. Add in the corn starch and stir to blend into the berry sauce. Cook for 5 minutes, stirring often; if needed reduce the heat to low. Pour into a heat proof bowl and allow to cool.
• Melt the butter and add to a large mixing bowl. Stir in the brown sugar and vanilla extract. Before mixing in the egg yolks make sure the mixture is not hot or else it could scramble the eggs.
• In another bowl, combine the flour, salt, and baking soda. Add the dry ingredients into the wet ingredients and stir to combine.
• Pour in the crushed pie shell and stir. Lastly, dollop the cooled blueberry pie filling over top and give a few gentle folds/chops to swirl the filling without completely mixing it into the dough. You want a marbled appearance with clearly defined swirls of berry pie filling.
• At this point the dough will appear soft and wet, probably wetter than most other cookie doughs. This is correct; do not add more flour! Chill the dough for 20 minutes. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
• Scoop the cookie dough onto the prepared baking sheet, sprinkle with a dash of nutmeg and bake for 10-12 minutes. Allow to rest on the baking sheet for 5 minutes before removing to a plate.