• Prepare the pie crust through step 4 of the linked pie crust recipe.

Prepare Filling

• In a bowl, whisk together the peanut butter and brown sugar until smooth and combined. Set aside.

Roll Out The Dough

• Preheat your oven to 350F and let it heat up while you roll out the dough. The pie dough recipe makes two discs of dough and we need both. We want the pie dough to remain cold so we are going to work with one at a time and quickly. Remove one disc of pie dough from the fridge and place on a lightly floured surface.
• Using a rolling pin, gently roll out the dough, beginning in the center and rolling out in every direction, turning the dough as you go. Roll it into a large circle that is ⅛-1/4 inch think. Trim it into a 12x9 inch rectangle using a sharp knife or pizza cutter. Then cut the dough into 9 equal pieces all measuring 4x3 inches.
• Place each rectangle on a baking sheet lined with parchment paper and put in the fridge while you repeat this process with the second disc of dough. The pop tarts will not spread much so you can place them pretty close to each other on the pan.

Baking

• Once the second disc of dough is in rectangles, place them on a separate tray and put into the fridge to chill. Remove the first tray of rectangles – these will be the bottoms of your pop tarts. Lightly whisk an egg and apply an egg wash to the perimeter of the pop tarts using a pastry brush or your finger. Save the egg wash for later.
• Take a spoonful of the peanut butter filling and spread it onto the dough but stopping at the egg wash (you want a little of the perimeter to not have any filling on it otherwise it will leak out). 
• Remove the second set of 9 rectangles from the fridge. Take one of these rectangles and place it over the pop tart with the filling. Use a fork to crimp the edges and seal it shut. Repeat this process with the rest of the dough.
• Apply the egg wash to the entirety of the pop tart. Poke a few holes into the top with a toothpick or fork so the hot air can release while baking. Bake them for 25-27 minutes until they are golden brown. Remove from the oven and let cool.

Icing

• While the pop tarts are baking/cooling, make the icing. In the bowl of a stand mixer fitted with the paddle attachment or a medium size bowl if using a handheld mixer, beat the cream cheese by itself on medium-high speed for 3-4 minutes until fluffy.
• Add the powdered sugar, salt, and vanilla extract and beat on low speed for 30 seconds, then medium-high speed for 1-2 minutes until completely combined. Frost the pop tarts with the icing and enjoy! Store in an airtight container in the fridge.