First, make the strawberry jam*: Combine the strawberries in a non-corrosive pot with 6 ounces of sugar. Toss to coat and refrigerate for at least 1 hour, up to overnight.
Remove from the refrigerator and toss with 6 more ounces of sugar until absorbed.
Set the pot over medium heat and bring to a boil slowly. Cook until thick and gel-like, about 30 minutes, stirring frequently with a non-metal spatula to avoid scorching.
Transfer to a sterilized glass jar and cool completely before capping.
Preheat the oven to 375 degrees.
Meanwhile, prepare the pop tarts: On a lightly floured surface, roll out the pie dough into a roughly 9-by-12-inch rectangle of 1/8-inch thickness. (If youre using homemade dough, make sure it has been refrigerated for at least 2 hours before beginning this step.)
Using a knife or pastry wheel, cut out 12 equal rectangles.
Whisk the egg and water together in a small bowl. Set aside.
Place half of the rectangles on a baking sheet that is lined with parchment paper.
Place 1 heaping teaspoon of strawberry jam in the center of each rectangle.
Brush the edges of each rectangle with the egg wash and top each rectangle with the another rectangle of dough, pressing firmly to seal.
Use the tines of a fork to crimp the edges and to poke a few holes atop each pop tart. Sprinkle with sugar.
Bake for about 20 minutes, or until the dough is golden brown. Transfer to a cooling rack immediately.
Cool completely before serving.
* You can also use store-bought strawberry jam.
12 oz. sugar, divided, plus additional for sprinkling
Flour for dusting
Prepared pie dough, store-bought or homemade
1 egg
1 Tbsp. cold water
This article appears in May 2012.