1. Heat the oven and prepare the pan

Preheat the oven to 375°F. Lightly grease a large sheet pan with non-stick cooking spray so the crust does not stick during baking.

2. Make the bottom crust

Place two of the pie crusts together on a large cutting board or clean work surface. Roll them into one large rectangle, trimming as needed so the dough measures about 12 by 16 inches or fits your baking sheet.

Carefully roll the dough onto your rolling pin and transfer it to the prepared sheet pan. Gently press it into place.

3. Add the strawberry filling

Spread the strawberry preserves over the center portion of the crust, leaving about a 1-inch border around the edges. Try to keep the jam in an even layer so the final pastry bakes consistently.

4. Add the top crust

On the same work surface, roll the remaining two pie crusts together and trim them to match the size of the bottom crust.

Roll the dough around your rolling pin and place it over the jam-covered base on the sheet pan. Align it as evenly as you can.

5. Seal the edges

Use your fingers to pinch the top and bottom crust together all the way around the edge. After that, press the border with a fork to create a stronger seal and help hold the filling inside.

6. Vent the top

Use a toothpick to poke small holes all over the center section of the top crust. This helps steam escape while the pastry bakes.

7. Brush with butter

Brush the top and edges generously with softened butter. Make sure the surface is evenly coated so it bakes to a golden finish.

8. Bake

Place the sheet pan in the oven and bake for about 25 minutes, or until the crust looks golden brown. Rotate the pan halfway through baking so it colors evenly.

If the jam starts to leak and you are using a flat pan, place another pan underneath to catch drips or carefully remove the pop tart, scoop the jam back into the pastry, and continue baking.

9. Cool and make the icing

Remove the pastry from the oven and let it cool while you prepare the icing.

In a small bowl, whisk the powdered sugar and milk together until smooth and spreadable. Add a little more milk if needed to adjust the consistency.

10. Ice and decorate

Spread the icing over the center of the pastry, leaving the crimped edges visible. Immediately add sprinkles on top so they stick.

11. Slice and serve

 

Cut the pastry into squares with a knife or pizza cutter. Serve and enjoy.