In a large bowl, whisk together the flour and salt. Add the cold butter and shortening. Cut the butter and shortening into the flour mixture, using a pastry blender or your fingers, until the mixture resembles coarse crumbs.
2 1/2 cups all-purpose flour, 1 teaspoon salt, 1 cup cold unsalted butter, 1/2 cup cold vegetable shortening
Gradually add the ice water, one tablespoon at a time, mixing until the dough just comes together. Don't overmix!
6-8 tablespoons ice water
Divide the dough in half, flatten each half into a disc, wrap in plastic wrap, and refrigerate for at least 30 minutes. This step prevents a sticky, overworked crust.
On a lightly floured surface, roll out one disc of dough to about 1/8-inch thickness. Cut into rectangles.
Spread a thin layer of fruit preserves onto half of the rectangles, leaving a small border. Sprinkle with toasted nuts, if using and don't overfill!
1 cup fruit preserve, 1/4 cup finely ground toasted nuts
Top with the remaining rectangles. Use a fork to crimp the edges, sealing the filling inside. Prick the tops with a fork to vent steam.
Preheat oven to 375°F (190°C). Place the pop tarts on a baking sheet lined with parchment paper. Bake for 20-25 minutes, or until golden brown.
Let the pop tarts cool completely on a wire rack.
In a small bowl, whisk together the powdered sugar and milk until smooth. Drizzle the glaze over the cooled pop tarts. Sprinkle with sprinkles.
1 cup powdered sugar, 2-3 tablespoons milk, sprinkles
Enjoy your Homemade Pop Tarts Pie Crust immediately, or store in an airtight container for up to 3 days.
