Recipe: Blueberry pie fudge

Published: Wednesday, Jun. 20, 2012 - 12:00 am | Page 2D
Last Modified: Wednesday, Jun. 20, 2012 - 5:28 pm

This quick recipe (which uses blueberry pie filling) is from Dorothy Kern. Her blog, Crazy for Crust (, is a Sac Connect partner with


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.

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