In a food processor, add the flour, salt, and sugar together. Pulse three times to combine the ingredients.
Add the shortening and butter to the flour mixture and pulse until the mixture resembles large crumbs.
Slowly add the ice water one tablespoon at a time, pulsing after each addition of water. Add enough water until you can press against the mixture and it sticks together without it crumbling. The amount of water you need will change each time you make the crust, depending on the humidity of the environment.
Divide the dough in half and form into discs without overworking the dough. Wrap tightly and chill in the refrigerator for at least four hours or overnight.
While the dough is chilling, make the filling. Add the ingredients except for the vanilla together in a large pot and cook until it is thick and jam-like. Stir and mash the strawberries as it cooks. When done cooking, stir in the vanilla extract. Allow to cool completely to room temperature and chill in the refrigerator for about 30 minutes.
Preheat the oven to 350 degrees F.
Take out the pie dough and allow to warm for about 15 minutes to make it easier to roll out. Roll out the larger disc of pie dough into a large rectangle on top of a well-floured surface. It is okay if the edges are not perfectly straight. Transfer to a baking sheet.
Spread the jam over the bottom crust, leaving a 1 ½ - 2 inch border around the crust. You may or may not need all of the jam.
Roll out the other pie crust until it is as close to the same size of the bottom crust as possible. I recommend making it slightly larger just to be on the safe side, but you do not want this layer to be much thinner than the bottom crust.
Brush the beaten egg over the border of the bottom crust and carefully place the top crust over the pie so that is is about flush with the bottom crust. Press the edges down to stick the top crust to the bottom and trim the edges so that the pie crust edges are straight. Cut slits over the top crust and crimp the edges with a fork.
Bake for about 35 - 40 minutes, or until the crust is a light golden brown. Remove from the oven and allow to cool completely.
Once completely cool, make the glaze. Add the powdered sugar in a small bowl and add the vanilla and a tablespoon of the milk. Mix until completely combined. Add more milk one tablespoon at a time until it forms a thick paste. It should run down a spoon in a thick ribbon.
Spread the glaze over the top crust and top with sprinkles. Enjoy immediately or allow the glaze to harden. You can toast the pop tart using a countertop oven and cutting squares of the pie (just be careful of the filling running).
*Recipe updated 1/6/2018
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Pop Tart Pie (Happy Pi Day!!) https://cookienameddesire.com/pop-tart-pie-recipe/ March 13, 2017 Amanda @ A Cookie Named Desire