Pop Tarts are the homemade version of the popular toaster pastries but made with a homemade pie crust filled with strawberry preserves and a homemade vanilla glaze with sprinkles on top.
Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
On a lightly floured surface, roll out half of the homemade pie crust dough into a 12x16-inch rectangle. Place the other half in the refrigerator. (Or, roll out one of the 9-inch storebought pie crusts.) It should be about ⅛-inch thick.
Cut the large rectangle into 8 smaller (3x4-inch) rectangles. Transfer the rectangles to the lined baking sheet.
Top each rectangle with about a tablespoon of strawberry preserves, spreading it evenly over the surface. Be sure to leave space around the edges of the dough.
Roll out the other half of the pie crust dough into a 12x16-inch rectangle (⅛-inch thick). Before cutting, use the blunt end of a skewer to poke holes all over the surface of the dough.
Cut the dough into 8 smaller rectangles (to fit over the filled rectangles).
Use a pastry brush to wet the edges of the filled rectangles with water. Place a second rectangle of dough on top of the filling. Seal the edges together with the handle of a wooden spoon.
Repeat with remaining pop tarts.
Bake 25-30 minutes, or until golden brown. Remove from the oven and let the pop tarts cool for at least 30 minutes before adding the glaze and sprinkles.
When ready, in a medium bowl, combine the confectioners' sugar, vanilla, and a few teaspoons of water. Whisk to combine, adding water a teaspoon at a time, until you have reached your desired consistency.
Working one at a time, drizzle and spread the glaze over the cooled pop tarts. Then, top with sprinkles. Enjoy!