Pie Crust 

1. In a large mixing bowl, add the flour, sugar and salt. Mix ingredients to combine.
2. Add cubed butter into the flour mixture. Use hands or a spoon to coat butter pieces in flour mixture.
3. Using a pastry cutter, cut butter into flour mixture. The goal here is to end up with butter chunks varying in size from medium to small.
4. Gradually, add cold water into flour mixture 1 tablespoon at a time using a fork to gently work water into dough. You will not need to use all of the water just enough to bring dough together. When you are able to squeeze some of the dough in your hand without it falling apart, no more water needs to be added. I used a total of 4 tablespoons of cold water.
5. Transfer pie crust dough onto a clean work surface. Equally divide and shape dough into 2 slightly flattened disks.
6. Wrap both disks of dough in plastic wrap and refrigerate for 2-4 hours or overnight. If refrigerating dough overnight, allow dough to sit at room temperature for 15-20 minutes.  This will soften up pie crust dough making it easier to roll without cracking. 

Strawberry Jam

1. In a medium heavy bottom saucepan, add the strawberries, sugar, lemon juice and zest (optional).
2. Stir ingredients together under medium low heat until all of the sugar is dissolved.
3. Increase heat to medium high and bring strawberry mixture to a boil stirring intermittently as it cooks. I like to mash some of the strawberries while leaving some whole as jam cooks but this is optional.
4. Strawberry jam is ready once mixture takes on a thickened syrup-like consistency, about 10-15 minutes.
5. Remove jam from heat and allow to cool to room temperature in the saucepan before transferring to an airtight container i.e. sealed jar.

Pop Tart Assembly

1. Line a large baking sheet with parchment paper. In a small mixing bowl, add and whisk the egg and milk together to combine.
2. Working with one disk of dough at a time, transfer dough to a lightly floured work surface.
3. Lightly flour the top of dough before rolling into a 7×13 inch rectangle with 1/8 inch thickness.
4. Using a ruler and pastry cutter (or sharp knife), trim dough into a 6×12 inch rectangle before cutting into 6 smaller rectangles measuring 3×4 inches.
5. Evenly arrange rectangle pieces on the prepared baking sheet and place in the freezer.
6. Repeat rolling and cutting process with second disk of dough.
7. Combine the scraps from the first and second disks of dough and roll into a rectangle with 1/8 inch thickness.
8. Cut out two rectangles measuring 3×4 inches. In total, you should have 14 pie dough rectangles.
9. Retrieve baking sheet with the first batch of pie dough rectangles from freezer.
10. Using a pastry brush, apply some of the egg wash over the outer edge (about 1/8 inch) of these rectangles. They will serve as the pop tart base.
11. Spoon a heaping tablespoon of the strawberry jam into the centers of base rectangles. Slightly spread jam out within border.
12. Place the remaining 7 pie dough rectangles over the filling of pop tarts. Gently press the edges together to enclose the filling.
13. Using a fork, crimp the edges of all 7 pop tarts before brushing the tops with the remaining egg wash.
14. Use a fork or toothpick to prick air holes over the top surface of pop tarts.
15. Assemble pop tarts at least 1 inch apart on a large parchment lined baking sheet. Place the baking sheet in the freezer for 30 minutes to allow the butter in pie dough to firm back up before baking.
16. During the last 15-20 minutes of freeze time, preheat the oven to 375F(190C).
17. Bake pop tarts for 22-24 minutes rotating the pan halfway through bake time. Pop tarts are ready when pie crust appears golden brown with a flaky texture. 
18. Cool pop tarts on baking sheet for 5-10 minutes before transferring to cooling rack to cool to room temperature. 

Strawberry Glaze 

1. In a medium mixing bowl, add the powdered sugar.
2. In a separate small mixing bowl, add the strawberry jam and 2 teaspoons of milk. Whisk ingredients to combine.
3. Pour strawberry jam mixture into the bowl with powdered sugar and whisk until a slightly thick but spreadable glaze is achieved.
4. If glaze appears too thick, whisk in additional milk, 1/2 teaspoon at a time until a slightly thick but spreadable glaze is reached. (The goal here is to end up with a glaze that is thick enough to not run off the pop tarts but thin enough to spread without difficulty. Glaze should have the consistency of lava.)
5. Spoon about 1 tablespoon of the glaze over cooled pop tarts.
6. Use an offset spatula to evenly spread glaze over the center surface of pop tarts.
7. Sprinkle crushed freeze-dried strawberries or sprinkles over glazed pop tarts.
8. Allow glaze to set for 10-15 minutes before serving.