• Take the stems off your strawberries and cut into pieces.
• Place in a pot on the stove with your water and cook over medium heat. Continue cooking until the strawberries are broken down.
• Using a mesh strainer over a bowl pour the straberry sauce into the strainer. Using a wooden spoon push the pulp aginst the strainer so that the juice goes into the bowl, but the the seeds and pulp remain in the strainer.
• Pour the juice back into the sauce pan. Mix the corn starch and water together then pour into pan. Heat for a few minutes more until thick. Remove from heat.

Assembly

• Roll your pie crust dough into a rectangle. Using a knife or pizza cutter cut that rectangle into smaller ones. Depending on how big you want your poptarts to be they could be 3" by 5" or 5" by 7". Then using the tines of a fork poke holes in them.
• Place your filling in the middle of one of the rectangles.
• Take another rectangle place it on top and pinch all four sides together. If wanted use the tines of a fork to crimp the edge.
• Brush egg on the top of each assembled poptart and bake for 350° for 20 minutes.
• Once cooled top with icing and sprinkles if desired.