To a food processor add flour, sugar and cubed vegan butter and process until all mixed together. It should look like wet sand.
Add ice water a little bit at a time and process in between additions. Stop adding water as soon as the dough comes together into a ball. You will probably have some water left over.
Flour a clean surface and a rolling pin and roll out your dough into a rectangle about 1/8" thick.
With a sharp knife cut an even amount of rectangles out of your dough the size you want your pop tarts to be. We ended up getting a total of 18 rectangles to make 9 pop tarts.
Place half of your rectangles in a lined baking sheet and place about 1 tbsp of your favourite strawberry same in the centre of each. Spread it out but make sure to leave at least 1 cm of space from each edge.
Brush the edges with water and place your pop tart top on top and press to seal. Press down with a fork for a decorated edge and to ensure they are sealed.
With a sharp knife make 3 slits through the top of each pop tart. This is to ensure that they do not explode while they are baking.
Bake for 15-20 minutes of until golden brown.
While they bake you can make your icing. In a high speed blender blend your berries and water until they are broken and mashed a bit. Transfer to a small bowl and mash again. The goal is to get as much red water out of it as possible.
Using a sieve, press your raspberry mash through to get all the liquid out.
In a small bowl add your icing sugar and your raspberry water 1 tbsp at a time. Mix with a whisk until you get your desired consistency. We used about 3 tbsp.
Allow your pop tarts to cool slightly and when still a little bit warm add about 1 tbsp of icing to each pop tart. It should drip to each side but you can also spread it with a knife.