• 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.

Glaze

• 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!