1 ready-made pie crust (from a pack of 2)
1/2 can blueberry pie filling
3 cups white chocolate chips
Preheat oven to 350 degrees. Unroll pie crust. If it begins to stick or crack, let it sit at room temperature for a few minutes until it unrolls smoothly.
Working on a cutting board and using a straightedge (I used the side of the pie crust box), slice the pie crust vertically into even slices, about 1/2 inch wide. Lay out a piece of parchment paper cut to the size of a large cookie sheet.
Starting at the left of the pie crust slices, move every other slice to the parchment paper. Place about 1/2 inch apart from each other, so that it looks like a striped pie crust.
Weave the rest of your strips into the ones you've just laid out, one at a time, to make a lattice pattern.
Place a 9-inch cake pan upside down on top of your lattice. Cut around to make a circle that will fit inside it.
Remove excess crust edges. Transfer parchment paper to a baking sheet and bake for about 15 minutes, until golden. Remove from oven.
Line 9-inch cake pan with foil and spray with cooking spray.
Place 1/2 can of blueberry pie filling in a blender and purée. Measure out 3/4 cup to use in recipe (there may be some purée left over).
Melt white chocolate in a large bowl in microwave on 30-second intervals, stirring between each. Heat until melted through. Stir in the 3/4 cup of blueberry purée and spread mixture in the prepared 9-inch cake pan. Carefully top with lattice crust and chill until firm enough to cut.