Preheat oven to 425°. Line your baking sheet with parchment paper. Set aside.
Unroll premade pie crusts or roll out butter crust on a lightly floured surface.
Using a cookie cutter for fun shapes or a butter knife for a traditional rectangle shape, cut 8 equal size shapes from each crust (so 16 shapes total).
Use a fork to poke holes in 8 of the crust shapes for the top of the pop tarts.
In a small saucepan, add strawberry preserves on low heat.
Add cornstarch and water together in separate bowl and mix until well blended.
Pour cornstarch mix into the warm jam over the stovetop and stir until combined.Continue mixing consistently to avoid burning at the bottom of the pan. Once jam mixture begins to bubble, remove from heat.
Spoon a small amount of jam in the center of 8 cut shapes (the ones that have not been poked) and spread it over the crust making sure to leave a small border along the edges to allow a better crust seal.
Take the top crust pieces and place them over the jam covered shapes. I used my fingers (or a fork) press the two crust edges together.
Place pop tarts on the baking sheet and bake for 7-8 minutes or until they are golden brown.
To make the glaze:Combine powdered sugar, milk and salt in a small bowl.Mix consistently until a smooth glaze forms.Drizzle sugar glaze over baked and cooled pop tarts.Add sprinkles.Enjoy!
