Directions

1. Preheat your oven to 400 degrees.

2. Make your homemade pie crust, or thaw a store-bought crust so there is a top and bottom.

3. On a lightly floured surface, roll out the pie crust into a large rectangle, approximately 12x16 inches (or the size of your baking sheet)

4. Transfer the rolled crust to a parchment-lined baking sheet, allowing the edges to hang over slightly.

5. Spread the strawberry jam evenly over the rectangle, leaving a 1-inch border around the edges to prevent spillage during baking.

6. Roll out the second pie crust into a thin rectangle and place it over the jam covered crust on top of the baking sheet.

7. Press the edges together firmly to seal, and use a fork to crimp the edges for a decorative finish.

8. In a small bowl, mix the beaten egg with 1 tablespoon of milk. Brush the egg wash over the top of the crust to give it a beautiful golden color while baking.

9. Using a sharp knife, cut a few small slits in the top of the crust to allow steam to escape. This will help prevent the filling from bubbling out during baking.

10. Bake the pop-tart in the preheated oven for 25-30 minutes, or until the crust is golden brown and flaky. Keep an eye on it in the last few minutes to ensure it doesn’t over-brown.

11. While the pop-tart cools, prepare the glaze. In a medium bowl, combine the powdered sugar, 3 tablespoons of milk, and a pinch of salt. Whisk until smooth and creamy. Adjust the consistency by adding more milk if needed, aiming for a pourable glaze.

12. TIP: if you want to make different color glaze, divide the powdered sugar into 3 bowls and (for red, white and blue) add 1 tsp of beet powder and blue spirulina powder for natural food coloring.

13. Once the pop-tart has cooled for about 10 minutes, drizzle or spread the glaze over the top. Let the glaze set for a few minutes before slicing into squares.

14. Cut the Giant Pop-Tart into 8 equal pieces and serve warm or at room temperature.