• Preheat the oven to 375 degrees and line a baking sheet with parchment paper. Set aside.

Blueberry Filling

• In a small saucepan, add blueberries, sugar, water, lemon juice and cornstarch. Stir.
• Heat over medium heat until blueberries burst and thickens.
• Remove from heat and let cool.

Assembling the Pie Bombs

• Unroll the crescent dough on a lightly floured surface, pinch the seams together, and roll out just until smooth.
• Cut dough into 2½-3 inch squares.
• Add a tablespoon of blueberry filling into the center of the dough. Fold up the two ends then fold the sides over each other and pinch together to seal.
• Heat oil in a frying pan over medium heat.
• Add a few pie bombs at a time into the hot oil and flash fry them until golden.
• Remove with a slotted spoon and place on a paper plate lined with paper towels.
• Next, place the fried pie bombs on the prepared baking sheet and bake for 10-12 minutes.
• Remove from the oven, and once cool enough to handle, roll in cinnamon sugar mixture while still warm.
• Dust each pie bomb with powdered sugar right before serving.