Preheat your oven to 350°F (175°C) and bake half of the refrigerated pie crust until golden and crispy. Let it cool, then crush into small crumbles.

In a medium saucepan, combine 1 cup of blueberries, 2 tablespoons of white sugar, and a pinch of salt. Mash gently, then stir in 3 teaspoons of cornstarch. Let it thicken for about 5 minutes and remove from heat to cool.

Melt 1 cup of butter in a large mixing bowl. Add 1 cup of dark brown sugar and 1 teaspoon of vanilla, blending until smooth. Once cool, mix in 2 egg yolks.

In a separate bowl, whisk together 2 cups of flour, 1 teaspoon of salt, and 1/2 teaspoon of baking soda. Gradually combine with the wet mixture, stirring gently to avoid overmixing.

Fold crushed pie crumbles into the dough, then add the cooled blueberry filling in dollops, swirling gently.

Cover the dough with plastic wrap and chill in the refrigerator for 20 minutes. Prepare a baking sheet lined with parchment paper.

Scoop rounded tablespoons of dough onto the baking sheet, spacing them about 2 inches apart. Sprinkle with a dash of nutmeg and bake for 10-12 minutes until edges are golden and centers soft.

Allow the cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve warm or chilled.