1. In a food processor, place the butter and gluten free flour blend. Make sure the butter is not room temperature. Pulse until the butter is the size of peas. While running the food processor, add one tablespoon of ice cold water (or milk) at a time. The dough is ready when it begins to form a ball. Once the pie dough has come together in the food processor, place the dough between the parchment paper. The parchment paper will help you roll it out smoother.

Roll it out and slice it so that you have a rectangle. Once you have a rectangle, cut into three strips. Do the same with the leftover scraps. You will get 6 gluten free pop tarts total from the pie dough. Traditionally, pop tarts (and therefore gluten free pop tarts) are 3 inches by 5 inches. They are less than an inch thick.

2. In a bowl, mix together the strawberry jam and corn starch. The mixture will look a bit gooey at first but it will smooth out as you mix it together. On the lower half of each of the strips, place a teaspoon of the strawberry jam mixture. 

4. Fold over the top part of each strip. If it breaks at the top seam, that is fine, you will be pinching the dough together. Pinch the edges together on all four sides and then use a fork to press the dough together to make sure it really sticks. Next, use your fork to pierce holes into the top of the gluten free pop tarts. Place the pop tarts on a baking sheet.

5. Preheat oven to 350°F and place the pop tarts on the baking sheet into the fridge while the oven comes to the correct temperature.When ready to place in the oven, take the egg and whisk together in a bowl. Brush the egg wash on top of the pop tarts. The cook time is 20 minutes.

6. Remove the baking sheet from the oven and allow them to cool on a cooling rack. They will be a nice golden brown color. Meanwhile set aside the gluten free pop tarts and in a small bowl, mix together the icing sugar, jam, and milk. Once it is a nice thick consistency, dip the pop tarts into it. Cover with sprinkles and serve!