Heat oven to 400°F. Line 2 cookie sheets with cooking parchment paper.
To make square-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 3 1/2x3 1/2-inch squares. Repeat with second pie crust.
To make rectangular-shaped pocket tarts, unroll 1 pie crust onto cutting board. Using pizza cutter, cut pie crust to make 1 large square. Cut square into 4x3-inch rectangles. Repeat with second pie crust.
Using heart- or letter-shaped cookie cutters, cut hearts or letters from half of the dough squares/rectangles. (These will be the tops.)
To make each pocket tart, place 2 teaspoons of strawberry jam in center of remaining dough squares/rectangle. With table knife or small spatula, spread jam into thin layer to within 1/4 inch of edges. Place 1 cut-out dough square/rectangle over jam; press edges to seal. Use fork to crimp edges.
In small bowl, beat egg and water until well blended to make an egg wash. Lightly brush top of each pocket tart with egg wash. Sprinkle sugar over each. Place on cookie sheets. Refrigerate 10 minutes.
Bake 12 to 15 minutes or until light golden brown. Remove from cookie sheets; cool slightly before serving. (Filling will be hot.)