For the Crust • 2 ½ cups all-purpose flour (310g) • 1 Tablespoon granulated sugar • ½ teaspoon table salt • 1 cup unsalted butter cubed & cold (226g) • ½ cup sour cream (120g)  (may substitute plain full-fat Greek yogurt)

For the Filling • ¼ cup granulated sugar (50g) • 2 teaspoons cornstarch • 8 oz strawberries quartered (226g) (see note to use different fruit) • 2 teaspoons lemon juice • ½ Tablespoon butter salted or unsalted Egg Wash • 1 large egg • 1 teaspoon water

For the Glaze • 1 ½ cups powdered sugar (190g) • 2 Tablespoons milk • 1 Tablespoon light corn syrup see note • ¼ teaspoon vanilla extract • Nonpareils sprinkles, or coarse sanding sugar for decorating, optional

Let's make the crust!  Combine flour, sugar, and salt in the basin of a food processor.

Scatter butter pieces evenly over the surface of the flour mixture and pulse until the butter is cut into the mixture and your mixture resembles coarse crumbs.

Add sour cream and pulse until sour cream is incorporated, flour is absorbed, and mixture is beginning to cling together.

Remove dough from food processor (be careful of the blade!) and transfer to a piece of plastic wrap.

Form into a ball then flatten into a disk. Chill for at least 30-60 minutes before rolling out. In the meantime, prepare your filling.

Combine sugar and cornstarch in a small saucepan and whisk together until combined.

Add berries and lemon juice and stir to combine.

Transfer saucepan to stovetop over medium-low heat and cook, stirring constantly, until the berries release their juices and begin to soften. Then, mash until no large pieces remain.  

Stir while the mixture bubbles and cook until it begins to thicken and begins to approach a jelly-like consistency. 

Once the filling begins to thicken, remove from heat and stir in butter until completely combined. Set aside and allow to cool. 

Preheat oven to 400F (205C) and line a baking sheet with parchment paper. Then, transfer pie crust to a clean, lightly floured surface.

Roll dough into a rectangle about ⅛-¼” thick then cut into 2.5”x4” (6x10cm) rectangle using a cookie cutter or sharp knife. 

Place one rectangle on prepared baking sheet and lightly brush the surface with egg wash.

Drop a rounded Tablespoon of strawberry filling into the center, then top with another rectangle of dough.

Use a fork to crimp the sides to seal, then brush the surface of the dough with egg wash. 

Poke 6-8 holes in the surface of the pop tart to allow it to vent. Then transfer to 400F (205C) oven and bake 15-17 minutes or until golden brown.

Let's make icing!  Combine sugar, 1 Tablespoon of milk, corn syrup, and vanilla extract and whisk until combined.

If mixture is too thick, add remaining milk as needed until icing has reached ideal consistency (drizzles off the spoon holds its shape). 

Drizzle icing over the center of the pop tarts and top with sprinkles, if using. Allow frosting to harden before serving and enjoying.