In a bowl combine the salt and flour together. Slowly incorporate the butter (small pieces at a time). Using a pastry cutter combine together (the mixture should look crumbly)
Next slowly add the ice water to the crumbly mixture until it forms a ball.
Place the dough ball in saran wrap and refrigerate for at least 30 minutes.
While the dough is chilling it's a good time to prepare the filling and preheat the oven to 350°F.
After 30 minutes, divide the dough into 4 quarters and work with one quarter at a time
Roll the dough out to approximately ⅛ inch
Use a knife or pastry cutter wheel and cut out 4 rectangles 3x5 inches (you can use an index card for reference). From each quarter dough you should make 4 rectangles, enough for two pop tarts.
Lay flat your cutout pastry rectangles and spoon the filling onto two of them. Only in the middle of your pastry shape, leaving the sides empty.
Place the remaining two cutouts on top. Use a fork to crimp the edges together to keep the filling inside when baking.
Bake at 350°F for approximately 20 minutes or until slightly brown underneath. Let fully cool before adding the icing.