1-First Step: In a large bowl, whisk together 2 1/2 cups flour, 1 tsp salt, and 2 tbsp sugar. Cut in 1 cup cold butter using a pastry cutter until pea-sized crumbs form. This creates the flaky pastry dough.

2-Second Step: Beat 1 egg and mix with 2 tbsp milk. Stir into dry mix until dough forms. Add more milk 1 tbsp at a time if dry. Divide into two disks, wrap in plastic, and chill 30-60 minutes. Vegan tip: Use flax egg here.

3-Third Step: If making homemade strawberry filling, simmer 2 cups chopped strawberries, 1/4 cup sugar, 1 tbsp cornstarch, and 1 tsp lemon juice until thick, about 10 minutes. Cool completely. Or use 3/4 cup jam. Gluten-free jam works fine.

4-Fourth Step: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll one dough disk to 1/8-inch thick on floured surface. Cut into 9x 3-inch rectangles (makes 9 pop tarts). For low-cal, roll thinner.

5-Fifth Step: Spoon 1-2 tsp strawberry filling onto center of half rectangles, leaving 1/2-inch border. Top with second rectangle, press edges to seal. Crimp with fork. Cut small vent slits on top.

6-Sixth Step: Beat 1 egg with 1 tbsp water for egg wash (use plant milk for vegan). Brush tops. Bake 20-25 minutes until golden. Cool on rack. Rotate sheets halfway for even baking.

7-Seventh Step: Whisk 1 cup powdered sugar, 1 tbsp milk, and 1/2 tsp vanilla until smooth. Add milk for drizzle consistency. Drizzle over cooled strawberry pop tarts. Let set 10 minutes.

8-Final Step: Serve warm or room temp. Store extras as below. These strawberry jam pop tarts shine for any occasion. Adapt filling for dietary needs anytime.