Preheat your oven to 375°F.
Remove the pie crust from the freezer and defrost on the counter for 15 mins.
Meanwhile in a large pot over medium heat, add the blueberries, sugar, and cornstarch. Stir.
Bring the mixture to a boil, stirrin and smashing the blueberries as you go.
Reduce the heat to low and simmer for 5-10 minutes until the mixture has thickened.
Add in the lemon zest, juice, and vanilla extract.
Stir to combine and remove from heat to cool.
Make the stars.
Remove the pie dough from the pan gently trying to keep its shape. If it cracks, just press it back together.
Roll out the dough on a piece of parchment paper and cut out star shapes using a cookie cutter. Repeat with the scraps.
Place the stars on a cookie sheet, and brush each star with a little bit of egg.
Sprinkle with the tubinado sugar and bake for 10-12 minutes or until the stars are golden brown and crispy.
Place one cookie down, top with blueberry pie filling and repeat with more stars and filling. Top the last star with whipped cream.