Homemade Raspberry Poptarts (Vegan AND Gluten Free!)

I didn't realize how much I missed poptarts until I made these. Oh man.

Ingredients

• 2 cups flour
• pinch of salt
• 2/3 cup vegan butter or margarine
• 4 tablespoons cold water
• 1 and 1/2 cup frozen raspberries (filling)
• 2 tablespoons water (filling)
• 3 tablespoons sugar (filling)
• 2 cups powdered sugar (icing)
• Raspberry water (from filling, used for icing)

Directions

1. Preheat oven to 375F
2. Prepare baking sheet by covering with parchment paper.
3. For the filling, place raspberries in a small saucepan over medium heat. Add a few tablespoons of water. 
4. Once the berries have melted and broken apart, add the sugar and mix well. 
5. Drain the excess raspberry juice/water into a bowl (this will be used for the icing). Set both saucepan and bowl aside.
6. For the crust, mix flour and salt in a large bowl. Using a pastry cutter, cut in butter until well incorperated and crumbly. (I didn't have a pastry cutter so I used a hand-held potato masher and that worked just as well).
7. Add four tablespoons of water and mix until dough is forms a ball.
8. On a lightly floured countertop, roll out dough using a rolling pin until it is only about a centimeter thick. 
9. Using a butter knife or pizza cutter, cut dough into evenly-sized rectangles (not sure of dimensions, but you know how big poptarts are, right? Also, clearly mine are not evenly sized. Oh well.)
10. Place half of the rectangles on the baking sheet. 
11. Spoon filling onto the center of the rectangles. 
12. Cover the filling with the other half of the dough rectangles. Pinch sides together to seal.
13. Poke about six holes in the top of each poptart with a toothpick or small skewer.
14. Spread a thin layer of butter over each poptart
15. Bake for 20 minutes or until golden-brown
16. Mix leftover raspberry juice with powdered sugar for the icing/glaze. You made need more sugar, depending on how much juice there was.
17. Glaze poptarts once they are cool.