In medium saucepan, bring the berries, sugar, lemon juice and salt to a boil over medium heat. Reduce to a simmer, and cook for 5-10 minutes, or until berries break down and are juicy. Gradually add the cornstarch while stirring constantly. Cook for 3-5 minutes, or until the mixture is thickened. Remove from heat and allow to cool to room temperature.
Preheat oven to 400°F. Line a baking sheet with parchment paper. Roll out the pie dough.
Using a 3-inch or 4-inch star-shaped cookie cutter, cut dough into stars. Spoon 2 teaspoons of pie filling onto the centers of half of the stars. Top with remaining stars. Using a fork, crimp the edges of the hand pies to seal. Transfer to prepared baking sheet.
Whisk together egg and water and brush over each hand pie. Using a knife, cut a small slit in every hand pie to allow steam to escape during baking.
Bake for 12-15 minutes, or until lightly golden-brown. Allow to cool 15 minutes.
In a small microwave-safe bowl, microwave the chocolate for 30 seconds and mix. Continue to microwave for 15-second intervals until melted and smooth. Drizzle over cooled hand pies.