Raspberry Pop-Tarts

Crust: 
2 ½ cups flour 
2 tbs sugar 
1 tsp Diamond Crystal Baking Salt 
1 cup chilled butter, cut into cubes 
a small glass of ice water, you will use a few tablespoons 
Filling: 
raspberry jam 
egg wash for the edges 
Icing: 
2 cups powdered sugar 
½ cup freeze dried raspberries 
pinch of Diamond Crystal Baking Salt 
3-4 tbs milk, until thinned and combined 

DIRECTIONS

Add the flour, sugar, and salt to a bowl. Stir, and then add in the cubed butter. Using your hands, forks, or a pastry cutter, break up the cubes into the flour. You want the butter to be pea-sized or smaller, and coated in the flour. 
From there, add in 1 tbs at a time of the ice water until it forms a dough. I find this is easiest to do with my hands. 
Split the dough in half, and roll out each half until it’s about ½ of an inch thick (the size of a small pizza).
Chill the dough for at least 2 hours.
After chilling, cut the down into your shapes of choice. Add a spoonful of jam to the center, seal the edges with a work, and coat with egg wash. 
Bake for 20-25 minutes at 350˚, until they’re just starting to turn golden brown. 
Let them cool, and then top with icing.