For the strawberry filling:

Place sliced strawberries in a bowl with teaspoon of sugar of choice to macerate. Set aside

For the crust:

Preheat oven to 400.

Mix flour, shortening and salt together until crumb-like texture is achieved. This can be done with a pastry cutter, fork, hands, or a food processor. 

Add tbsp of ice water one at a time, to the flour, shortening and salt, until fully combined and a dough forms. I found it easiest to use my hands. 

Once the dough forms a ball, roll out onto parchment or floured surface at 1/2″ thick.

Using a pairing knife to cut dough into 8 rectangles, roughly 4″ each.

Layer the center of the bottom rectangle of pie crust with sliced strawberries, leaving space around the sides, then place the second rectangle of pie crust on top.

Use a fork to seal all edges together and to poke holes in the tops of the pop tarts.

Repeat steps for making all the pop tarts, then place on a parchment lined baking sheet.

Lightly brush the tops of the completed pop tarts with coconut oil

Bake in the oven for 12-15, or until golden brown. Then transfer to a rack to cool.

For the strawberry glaze:

While the pop tarts are baking, whip up the quick strawberry glaze.

Add strawberry puree 1 teaspoonful at a time mixing thoroughly until incorporated.

When the glaze is ready, it will be a thick slow dripping consistency. If it seems too thick add a splash more puree.

Drizzle the glaze over the tops of the cooled pop tarts. Dust with powdered sugar and serve.