Mix flour, sugar, and salt. Cut in lard, butter, or coconut oil. Note: In order to achieve a flaky crust, your lard, butter, or coconut oil needs to be cold. It’s the pieces of solid fat distributed throughout the flour which melt upon baking that create the flakiness. You can freeze your butter or lard before cutting it in. The large side of a cheese grater works great with frozen butter.

Fat is fully cut in when the flour is crumbly pea-size pieces. Add in liquids (your egg is a liquid in this recipe) until the dough just holds together. You don’t want to over mix it.

Cover dough with plastic wrap and chill in the fridge for 30 minutes.

Preheat oven to 375 degrees Fahrenheit. Separate pie dough into four equal balls, place other 3 pieces of dough back in the fridge.

Sprinkle flour on the counter, no need for parchment paper with this dough. Roll dough out to a 1/8 inch thick. Using your cookie or canning ring, cut out your circles. If you want the same rectangle shape of pop tarts (I'm too lazy to measure and cut out the dough with a ruler and pizza cutter for anything except homemade croissants) you can roll dough into a 9 x 12 rectangle and cut into 3 x 4-inch rectangles.

Place cut out dough onto an ungreased cookie sheet. Put this in the fridge as you roll out the disc of pie crust in the same manner for the tops (depending on how thin you roll, I get 10 circles per disc).

Bring back out the cookie sheet with the bottom pieces of dough. Place a good-sized Tablespoon of fruit filling in the center. Take your top piece of dough and center it over the filling. With the tip of a sharp knife, cut three slits in the center. Push down on edges of dough to crimp and seal your pop tart. Use the tines of a fork to press them together firmly.

Once all your pop tarts are filled, topped and sealed, place the cookie sheet back in the fridge.

Mix together your egg and water until well blended.

Bring back out the pop tarts and brush with the egg wash. Sprinkle with sugar. Place in preheated oven and bake for 28 to 32 minutes (my oven was 30 minutes).