Preheat oven to 350°. 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 ½ inch thick. 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 ½” 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” 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 and prepare fudge.

Line 9” cake pan with foil and spray with cooking spray.

Place ½ can of blueberry pie filling in a blender and puree. Reserve ¾ cup.

Melt white chocolate in a large bowl in microwave on 30 second intervals, stirring between each. Heat until melted through. Stir in blueberry pie filling and spread in 9” cake pan. Carefully top with lattice crust and chill until firm enough to cut. Store in refrigerator. (This fudge is softer than traditional cooked fudge.)