Make the pie crust: mix together flour, sugar and salt. Cut in the butter, leaving small chunks, but when you grip the mixture in your hand it holds a shape. Add in ice cold water until it just holds itself together. Form into a disk, saran wrap and refrigerate for 1 hr

Roll out pie crust to 1/4 inch thick. Cut into whatever shape you want. Gently lay half of the shapes on a lined baking sheet, fill with jam or fruit. Leaving 1/2 inch on all edges. Egg wash the edges then add your second piece of pie crust on top. Gently crimp with a fork, sealing the fruit in. Egg wash the tip and poke a hole for venting. Bake 350 for 15-20 minutes or until golden brown. Let cool before adding your glaze.

Make your glaze by mixing the two ingredients. You want it really thick, so it sets up completely, like barely flowing off your whisk. If you added too much milk add more powder sugar, or vice versa. Dollop a T onto each poptart and if adding sprinkles do it before you glaze the next one because it can set up really fast.