In a large bowl, mix together flour and salt.
3 cups all-purpose flour, 1 teaspoon salt
Add cold butter and shortening. Using a pastry blender or your fingers, cut the fats into the flour until the mixture resembles coarse crumbs.
1 cup cold unsalted butter, 1/2 cup cold vegetable shortening, 3 cups all-purpose flour
Slowly add ice water, one tablespoon at a time, mixing until the dough just comes together.
6-8 tablespoons ice water
Divide the dough in half, flatten into disks, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
In a small bowl, whisk together strawberry jam, cornstarch, and water until well combined.
1 cup strawberry jam, 1 tablespoon cornstarch, 1 tablespoon water
On a lightly floured surface, roll out one disk of dough into a thin rectangle, about 1/8 inch thick.
Cut the dough into even rectangles. Repeat with the other disk of dough.
Place a spoonful of filling in the center of half of the rectangles.
1 cup strawberry jam
Top with the remaining rectangles. Crimp the edges with a fork to seal.
Preheat oven to 375°F (190°C). Place pop tarts on a baking sheet lined with parchment paper. Bake for 15-20 minutes, or until golden brown.
Let the tarts cool completely on a wire rack.
In a small bowl, whisk together powdered sugar and milk until smooth. Drizzle icing over the cooled pop tarts and sprinkle with sprinkles (if using).
1 cup powdered sugar, 2-3 tablespoons milk, sprinkles
Enjoy immediately or store in an airtight container.
