Grind your soft white wheat berries. Your fresh flour will be warm from milling, so chill it in the fridge for 10 minutes.

In a large bowl or food processor, combine the chilled flour and salt.

Add the chilled butter cubes and pulse (or use a pastry cutter) until the mixture resembles coarse crumbs with some pea-sized pieces remaining. This is the key to a flaky pie crust!

Slowly add the chilled water to the flour mixture, pulsing or stirring just until the dough begins to come together. If it seems too dry, add more ice water, one tablespoon at a time. The dough should be crumbly, not wet. Just make sure there is no loose flour.

Wrap your rectangle in plastic wrap and refrigerate for at least 1 hour or up to overnight.

In a medium bowl, mix together the brown sugar, flour, and cinnamon.

Use a fork or whisk to mix until incorporated.

Preheat your oven to 350°F (190°C) and line two baking sheets with parchment paper.

Remove your dough and divide in half.

On a lightly floured surface, roll the dough to about ⅛-inch thickness.

Using a sharp knife, pizza cutter, or bench scraper, cut the dough into 3×4-inch rectangles. You should get about 8 rectangles from each disk of dough.

Transfer half of the rectangles to your prepared baking sheets, spacing them about 1 inch apart.

Place in fridge to chill while you roll out the other half.

Roll out other half of dough and place in fridge to chill.

Get the first pan out of the oven and brush with egg wash.

Then place about 1½ tablespoons of the brown sugar cinnamon filling in the center of each rectangle, leaving a ½-inch border around the edges.

Remove your second pan of chilled squares from the fridge. Place these rectangles on top of the filling-topped rectangles.

Use a fork to crimp the edges all the way around, sealing the pop-tarts.

Prick the top of each pop-tart several times with a fork to create vent holes.

Brush the tops of your pop-tarts with the remaining egg wash for a golden brown finish.

Bake for 25-30 minutes or until the tops and edges are golden brown.

Transfer to a cooling rack and let cool completely before glazing.

In a small bowl, whisk together powdered sugar, milk, vanilla, and cinnamon until smooth.

Using the back of a spoon, spread the glaze over the top of each cooled pop-tart.

Allow the glaze to set before serving.