pie crust

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2 ½ cups all-purpose flour

½ Tbsp granulated sugar

½ tsp sea salt

½ lb COLD unsalted butter ((2 sticks) diced into ¼" pieces)

7 Tbsp ice water ((7 to 8 Tbsp))

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Other ingredients

Sprinkles

Strawberry jam

Milk

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1. Preheat over and baking stone to 400

2. Place flour, sugar and salt into the bowl of a food processor and pulse a few times to combine.

3. Add cold diced butter and pulse the mixture until coarse crumbs form with some pea-sized pieces then stop mixing. Mixture should remain dry and powdery.

4. Add 7 Tbsp ice water and pulse just until moist clumps or small balls form. Press a piece of dough between your finger tips and if the dough sticks together, you have added enough water. If not, add more water a teaspoon full at a time. Be careful not to add too much water or the dough will be sticky and difficult to roll out.

5. Transfer dough to a clean work surface, and gather dough together into a ball (it should not be smooth and DO NOT knead the dough). Roll into ⅛ inch tick sheet and cut desired shape (2 per pop tart).

6. Dollop a spoonful of jam into the middle of each shape and trace edges with water top with second shape and seal with the tines of a fork.

7. Pierce vent holes in the top layer. Brush with milk and top with sprinkles.

8. Transfer to hot baking stone and bake for 15 minutes until golden brown.