Ingredients:
2 prepared, refrigerated pie crusts
About ½ Cup + 1 Tablespoon Jam or Jelly, any flavor
1 Tbsp Cornstarch 
1 Cup Powdered Sugar
1 Tbsp cream or milk
1 egg
Optional: sprinkles

Materials needed:
1-2 baking sheets lined with parchment paper or silicone baking mats
butter knife or small sharp knife, 
pastry brush
fork
spoon
2 small bowls 
Optional: Ruler

Allergen Warning--During class we will be using top allergens including wheat, eggs, and dairy. For any substitutions please contact Chef Mary for support.
Parental Guidance--In this class we will be using hot ovens, putting sheet pans into the oven, and using small knives. Depending on learner's skillset and knowledge, they may need more direct supervision during class