Pop Tart Dough:

1) In a food processor combine the flour, 1 tablespoon sugar, and salt. Pulse just to combine.

2) Add in the cold cubed butter and pulse until the butter is in pea sized pieces. Drizzle in the water and vodka and pulse just until a shaggy dough forms.

4) Dump the dough onto a piece of plastic wrap and shape it into a rectangle. Let chill in the fridge for at least 1 hour.

Strawberry-Rhubarb Filling:

1) In a saucepan, simmer the orange juice and chopped rhubarb together for 4-5 minutes until the rhubarb is tender.

2) Add in the strawberries, sugar, and salt and heat on medium high while stirring until the jam has begun to boil.

3) Pour into a heat-proof bowl, cover, and let chill until completely cool.

Assembly:

1) Roll the chilled dough into a rectangle of a 1/4 inch thickness using flour only as necessary. Cut the dough into 12 4×3 inch rectangles. Match together pieces of dough that fit the best together.

2) Place one piece of the dough onto a lined baking sheet. Dock the dough by pricking the bottom of it with a fork.

3) Spoon 1 tablespoon of the jam into the center of the rectangle leaving a border around the edge. Brush the border with the egg wash before placing the other dough rectangle gently on top of it. 

4) Crimp the edges of the two pieces of dough together with the back of a fork and dock the top in the same way we docked the bottom. Brush with egg wash and repeat assembly process for the remaining 5 pop tarts.

5) Bake at 350ºF for 25-30 minutes until golden brown.

6) While the hand pies bake, whisk together the milk, strawberry extract, vanilla extract, powdered sugar, and red food coloring until the glaze reaches your desired consistency.*

7) Once the hand pies have cooled, spoon the glaze onto the hand pies and garnish with sprinkles.