Preheat the oven to 400 degrees F.
In a bowl, beat the egg and water to make the egg wash.
Roll out the pie crust dough to about a 1/4 of an inch thick over parchment paper.
Cut out 3×5 rectangle shapes from the dough. You can use an index card as a guide if you have one.
Roll the leftover dough into a ball then roll it out again to a 1/4 of an inch thick and repeat the same steps until you’ve used up all of the pie crust dough.
Add about 1 tbsp of the strawberry preserves to half of the dough rectangle shapes.
Brush the edges with the beaten egg to make it easier to close.
Close the pop tart by topping them off with another piece of the dough rectangle. Repeat the same steps until you have put together all of the strawberry pop tarts.
Use a fork to seal the edges of the pop tarts.
Poke holes on top of each pop tart with a fork and brush the top and edges with egg wash.
Bake them in a parchment paper lined baking sheet at 400 degrees F for 12-15 minutes or until golden.
Remove them from the oven and let them cool down completely.
In a bowl, mix together the heavy cream and powdered sugar.
Top the completely cooled pop tarts with homemade icing and sprinkles before serving.