Preheat oven to 425°F. Press one pie crust into a 9-inch pie plate. Crimp edges using your thumb and forefinger. Pierce the bottom generously. Bake for 5-6 minutes or until crust just sets.
Remove from the oven and pour cherry pie filling into the parbaked pie crust.
Using a 1-inch star shaped cookie cutter, cut 12-14 stars from the second pie crust. Place in a pattern over cherries, overlapping in some places and touching the exterior crust in others.
In a small bowl, beat egg and brush over pie crust edges and star cut-outs.
Place in oven and bake for 40-45 minutes. Check during backing baking to see if the crust is starting to brown too much. If so, place aluminum foil or a pie shield over exterior crust or other burning areas.
Remove and allow to cool fully.
When cool, outline several stars with cookie frosting and place blueberries around the top of the cake.
Serve with vanilla ice cream.
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