Heat over to 350.

Fit 1 crust into 9" pie pan. Unroll remaining crust, cut into 1/2" wide strips.

Mix sugar and cornstarch in a medium bowl. Add cream cheese; beat with mixer on medium speed until smooth. On low speed, beat egg and vanilla until blended.

Spread batter evenly in crust; spoon pie filling evenly over top. Beat egg white with fork until foamy. Brush on pastry strips. Strange about 8 strips even spaced across pie filling. Place 8 more strips diagonally over first strips to form a lattice. Trim and press ends to bottom crust. Brush rim with egg white.

Bake 50 to 60 minutes until crust is golden brown and blueberries bubble.

Cool and refrigerate at least 6 to 8 hours before serving. (Put it in freezer for 2-3 hours to shorten time if you want to eat sooner. )