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1. In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk together until well mixed.
2. Add the chilled, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, cut the butter into the flour until the mixture resembles coarse crumbs. You should see small pea-sized pieces of butter throughout.
3. Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough begins to come together. You may not need all the water, so add it slowly.
4. Once the dough has formed, turn it out onto a lightly floured surface. Knead it gently just until it holds together, being careful not to overwork it.
5. Divide the dough into two equal portions, shape each into a disk, and wrap them in plastic wrap. Refrigerate for at least 30 minutes to allow the dough to chill and firm up.
6. While the dough is chilling, prepare your filling. If you are using fruit preserves or jam, you can use it as is. For a thicker filling, mix the preserves with cornstarch and lemon juice in a small bowl until well combined.
7. Set the filling aside to allow the flavors to meld while the dough continues to chill.
8. After the dough has chilled, remove one disk from the refrigerator. On a lightly floured surface, roll out the dough to about 1/8-inch thickness.
9. Using a sharp knife or a pizza cutter, cut the rolled dough into rectangles measuring approximately 3 inches by 4 inches. You should be able to get about 6-8 rectangles from one disk of dough.
10. Transfer half of the rectangles to a parchment-lined baking sheet, leaving space between each piece.
11. Once the Pop Tarts are completely cool, drizzle the glaze over the top of each one. If desired, sprinkle with colorful sprinkles for decoration.

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