Preheat oven to 400 and line with parchment sheet.
Flatten out the pie crust on a floured surface and roll out as needed.
Cut out a piece of paper in a rectangle as big as you would like your poptarts to be. I did about 3x5 inches.
Use the paper as a guide/cookie cutter on the pie crust and cut around the edges with a knife or pizza cutter. Make sure you have an even number.
For half of your pie crust rectangles, place them on the parchment paper and brush the beaten egg on all the edges of the dough. This will act as glue for the top piece.
Add about 1-2 Tbsp jam on each rectangle on the cookie sheet. Feel free to place this in the middle and they will spread as they get warm. Make sure you have lots of room on the edges.
Place the additional rectangles on top of the filled rectangles.
Press edges together and then use a fork to completely close any edges.
Brush the tops with the rest of the egg wash and put in the oven.
Cook for about 12-18 minutes until golden brown on top.
Allow to cool completely.
While the poptarts are cooling, whisk together powdered sugar, vanilla, milk/cream and 2 tbsp jam. Add food coloring as desired. This should be shampoo consistency.
Once the poptarts are cool, pour icing over top and top with any sprinkles, if desired.