Preheat the oven according to the pie crust package instructions.

Roll out the refrigerated pie crusts and cut into rectangles.

In a small bowl, mix the strawberry jam with corn starch.

Assemble the pop-tarts by placing a spoonful of the jam mixture on one rectangle, then topping with another rectangle and sealing the edges.

Brush the top with egg wash.

Bake in the oven for the specified time until golden brown.

In a bowl, mix powdered sugar with whole milk (or heavy cream) and vanilla extract to create icing.

Once cooled, drizzle the icing over the pop-tarts and sprinkle with sanding sugar or sprinkles.