Ingredients

• 1/2 cup Freeze Dried Blackberries
• 1/2 cup Freeze Dried Raspberries
• 1/2 cup Freeze Dried Blueberries
• 1/3 cup sugar
• 1 cup water
• 1 tsp Vanilla
• 1/4 c water
• 2 TBL Cornstarch
• 1/4 cup Freeze Dried Blueberries
• 1/4 cup Freeze Dried Raspberries
• 2 cups Powdered Sugar
• 1/4 cup water
• 1 tsp Vanilla

Directions

1. 1. Preheat the oven to 375°F.
2. 2. Line cookie sheet with parchment paper and set aside.
3. 3. Roll out 2 of the store bought pie crusts to be the size of your cookie sheet. Gently roll the dough back around your rolling pin and roll out onto your cookie sheet. Set aside
4. 4. Blend the freeze dried berries for the compote in a blender. Add the crushed berries, sugar, 1 c water, and vanilla to a small saucepan. While that heats up make a slurry of ¼ c water and 2 TBL cornstarch. Add your slurry to the berry mixture and stir constantly until it becomes thick and a little bubbly. You want a thick jam consistency.
5. 5. Spread the berry compote in the center of the crust, leaving about a 1inch border on all sides.
6. 6. Combine and roll out the last two pie crusts to the same size as the first one and carefully place the second piece of dough over the first. Using a fork make indents along the border of the pop tart. Poke holes with the fork lightly in the center of the pop tart to allow air to escape.
7. 7. Bake for 18 to 20 minutes, until the dough is light golden brown. Allow to cool while you make the glaze.
8. 8. To make the glaze, combine all ingredients in a bowl and use a whisk to mix together until smooth.
9. 9. When your poptart is cool, spread the glaze evenly over the top.