Heat oven to 450°F.
Unroll pie crusts; place 1 on top of the other. Using rolling pin, roll out to make 16x13-inch rectangle. Place on ungreased cookie sheet. Fold in sides of dough; crimp to form edges.
Bake about 10 minutes or until golden brown. Cool completely, about 15 minutes.
Meanwhile, beat cream cheese and lemon curd with electric mixer on medium speed until fluffy.
Spread lemon mixture over cooled baked crust. Top with blueberries. Cut into 4 rows by 2 rows. Store in refrigerator.