Whole Wheat Strawberry Pop Tarts

Note: see the related blog post link for a recipe for whole wheat pie crust.

Preheat oven to 400 degrees. In a small saucepan, combine all Strawberry Filling ingredients. Heat over medium-high heat until mixture begins to thicken. Allow to cool.

On a lightly-floured surface, roll prepared pie crust ¼ inch thick. Use a pizza cutter to cut pie dough into same-sized rectangles, approximately 4 inches tall by 3 inches wide. You could really make these any size you want, mine were all different sizes. Spoon a 2-3 tablespoons of the strawberry mixture on top of one of the rectangles. Gently place a second rectangle of pie dough on top. Secure edges together by pressing them gently with a fork. Transfer to a cookie sheet and bake in preheated oven for 12-15 minutes, or until the edges of the tart begin to brown slightly. Remove and cool.

To make the glaze, stir together all ingredients until a thick, spreadable consistency is reached. Spoon a thin layer of the frosting on top of cooled strawberry tarts. Allow frosting to harden before serving.