1. – In a large bowl, combine the flour and salt. Cut in the chilled butter using a pastry cutter or two forks until the mixture resembles coarse crumbs.

2. – Gradually add the cold water, mixing just until the dough comes together. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

3. – Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

4. – On a lightly floured surface, roll the dough out to a 12×16-inch rectangle. Cut the dough into 8 rectangles, each about 4×6 inches.

5. – In a small bowl, mix the protein powder and sugar until combined.

6. – Place 4 of the dough rectangles on the prepared baking sheet. Spread about 2 tablespoons of raspberry jam onto each rectangle, leaving a 1/2-inch border. Sprinkle the protein-sugar mixture evenly over the jam.

7. – Top with the remaining 4 dough rectangles and use a fork to crimp and seal the edges.

8. – Bake for 18-22 minutes, or until the pop tarts are golden brown. Allow to cool for 5 minutes before serving.