Preheat oven to 375°F.
While the pie dough is chilling, combine the berries, sugar, cornstarch, and salt in medium bowl. Gently fold together until combined.
Remove the dough from the refrigerator and allow it to rest for 5 minutes.
On a floured surface, roll out the pie dough to ⅛ inch thickness
Cut out circles using any size cookie or biscuit cutter. (I use a 2 ¾" round biscuit cutter. For the apple hand pies, I cut around the edge of a bowl to get a larger circle.)
Place the bottom circle of dough onto a baking pan covered with parchment paper or Silpat pad.
Fill the center of this dough circle with the berry filling (~2 Tablespoons). The amount you can fit inside will depend on the size of your dough circle and the size of your berries (sometimes the berries need to be cut in half if too large). Be sure to leave a border around the filling. If using a large circle, place the fruit on one side of the dough leaving the other side available to fold over.
Brush water on the edges of the dough circles.
Place the second dough circle atop each filled circle or if using a large circle shape, fold over the filling.
Use a fork to crimp the edges together, sealing each pie.
Re-roll the scraps and continue cutting out the circles until you run out of dough.
Cut a small slit in the top of each pie.
Prepare your egg wash by whisking together the egg with the Tablespoon of water.
Brush the tops of the pies with egg wash.
Sprinkle with sugar.
Bake 13 – 15 minutes until the pies are just beginning to turn golden brown.
Remove the pies from the oven and allow them to rest for 10 minutes before serving.°
Store in airtight container at room temperature.