Solarbird 
surely you didn’t think I meant store-bought, did you?
this is the cut up strawberries, the lemon juice (a bit over half a cup) and a guess at the amount of sugar (I may add more later). You want to lose the sharp tartness while keeping some (to taste)
okay these next parts went quick so
beaten egg, line edges of lower crusts - this is basically an adhesive between the upper and lower crusts
Transferred to parchment paper and into the oven!
Baking for 10 minutes before checking again. How long is mostly a matter of what kind of crust you're using; check that recipe, whatever it is.
It's like handling giant floppy ravioli at this point. Kinda difficult, wants to slop around.
AND into the oven. 400°F. Now, time for the icing. Or frosting. The kind that's sugar based, not cream based.
REGARDLESS
It's hard to describe and it doesn't photograph well, but particularly when you're stirring it, the icing should look like mother of pearl. That's where it really felt right, anyway.
And all four. The icing is forming up decently well.
Maybe could've been a little less milk still. But it was hard to whisk and looked right, so I was in the neighbourhood.
Michael Gemar@moira These really look fantastic. (I have a real nostalgia for Poptarts, as they were essentially my schoolday breakfast when I was a boy.)
@michaelgemar thanks!
along similarlines, in art school we called froot loops the breakfast of champions and i did a giant painting of three froot loops when i was assigned "self portrait through food."
my painting professor thought that was hilarious but also just _liked_ it. xD