In a medium bowl, mix the blueberry sauce and cream cheese until well combined. It's ok if the mixture isn't completely smooth.
Lay the two pieces of the pie iron flat with the insides facing up and spray well with cooking spray. Lay one piece of pie dough into one side of the pie cooker.
Spoon half of the filling mixture in the center of the pie dough, then top with a second piece of dough. Press the edges of the dough together to seal.
Lay the other half of the pie cooker on top and close it together.
Cook over hot flame, keeping the pie iron level while cooking, for about 5 minutes. Flip and cook on the other side for 5 minutes more. Remove from the heat and open to check for doneness. The pie should be golden brown all over with no raw dough. If it's not fully cooked, close the pie iron and return it to the fire for a few extra minutes.
Use a knife to carefully remove the pie from the cooker. Let the pie iron cool for a few minutes before repeating with the remaining dough and filling.
Notes
Trim away any pie dough sticking out from the pie iron before cooking so that it doesn't burn.
Hold the pie iron as flat as possible while cooking to avoid having the filling leak.
Let your campfire pie cool for at least 5 minutes before biting into it. The filling will be very hot after cooking!