- 4 Pillsbury refrigerated pie crusts
- 1 jar of jam flavor of your choice
- Powdered sugar
- Milk or heavy cream
Preheat oven to 350 degrees. Lay out a large sheet of parchment paper. Place 1 pie crust toward the bottom of the parchment. Lay the other crust so that some of the sections intersect. Use a pizza cutter to cut around the top layer so that your two crusts make one large connecting layer. Use a roller to smooth into a rectangle as much as possible. Don’t spend too much time making this perfect as you will cut this shortly.
Roll up the parchment paper with the crust in it newspaper style. Unroll onto baking sheet. Spread a thin layer of jam leaving a 1” border all the way around.
Repeat the top layer of the pop tart with remaining two pie crusts. Once it is laid over the jam, use a crimped pie crust cutter or a pizza cutter to make a solid connecting rectangle. Seal the edges together with the tines of a fork about 1/2” long all the way around (pop-tart style)!
Poke holes in the top crust. You’ll want to make more than you think so the crust will have plenty of air to bake evenly. Bake until done. This took about 20 minutes for me. Part of the jam started to bubble out on one side but I just scraped it off when I took it out of the oven. No biggie!
Once completely cooled use a fork to mix your powdered sugar with milk or cream. I don’t have a measurement for this. Start with 1 cup of powdered sugar and mix milk until you reach the consistency you like. Pour glaze over pop tart. Immediately sprinkle with sprinkles. Cut & serve!
Original idea from The Baker Mama.