Roll out pie crust using a rolling pin, keeping as rectangular as possible, while sprinkling flour on your work bench and on the crust to prevent it from sticking
Use a rectangle cookie cutter to cut 24 rectangles and place in pairs
Working with one pair of rectangles at a time, add about 2 teaspoons of raspberry preserves to the middle of one of the rectangles and spread out until it is about 1/4 inch away from the edge
Using a pastry brush, wipe water along all four edges of the rectangle with the raspberry preserves on it
Top that rectangle with its partner and crimp all four sides using a fork
Do the same with remaining rectangles
Arrange all pop tarts on a parchment lined baking sheet
Apply egg wash on top of all pop tarts
Bake for 10-12 minutes or until a light golden brown
While pop tarts are baking, make the ombre icing for the tops of the pop tarts
In a medium bowl, combine all icing ingredients and whisk until smooth. Then divide into three small bowls and add red food gel as desired to get three different shades of pink!
Once pop tarts are completely cool, add icing to the top of them and enjoy!