Preheat oven to 400F.
In a large bowl, toss 1 pound blueberries, 1/4 cup sugar, the zest and juice of 1 lemon, and 2 tablespoons cornstarch until the cornstarch is fully combined and no (or very few) white flecks remain.
Lightly coat the skillet with nonstick cooking spray. Lay the pie crust evenly in the skillet. Spread 8 ounces whipped cream cheese over the bottom of the entire pie crust (not up the edges) and sprinkle with 2 tablespoons sugar.
Pour the blueberry mixture over top. Crimp the pie crust edges over the blueberry filling.
Spray the crimped pie crust with nonstick spray and sprinkle with 1 tablespoon sugar.
Bake for 45 to 55 minutes, until the exposed pie crust is light brown and cooked through.
Wait 10 minutes before slicing to allow the the berries to cool enough to gel into a pie filling consistency.
Enjoy hot, or at room temperature. With ice cream!!!!!!!