Unroll pie dough on a sheet of parchment paper and use a rolling pin to roll the crust to 13 inches.
Place the cherry pie filling in the center of the pie crust, leaving a 3 inch boarder. Fold the pie crust over the pie filling, leaving the center exposed.
Brush the top of the pie crust with milk and sprinkle with sugar. Bake for 25 minutes, or until the pie crust is golden brown.
Serve warm with cool whip and fresh blueberries. Enjoy!