\nAdd the berries and sugar to a small saucepan and heat over medium heat, stirring to combine. Let cook, stirring frequently, until the fruit begins to release its juices, about 2 minutes. Reduce the heat to medium-low and whisk in the cornstarch, Tokyo sauce, lemon juice and zest and salt until no clumps remain. Continue cooking over medium-low heat until the filling begins to thicken, about 3-5 minutes more. Transfer to a clean bowl and let cool completely.\nMeanwhile, on a lightly-floured surface, roll out the dough to ⅛-inch thick. Using a cookie cutter, cut into 4-inch rounds (or rectangles if preferred), re-rolling as necessary until you get 12 rounds (or rectangles) of dough.\nIn a small bowl, whisk together the egg yolk and a drizzle of water. \nPlace half of the dough rounds on a parchment-lined baking sheet. Brush the edges of those dough rounds with the egg wash and evenly divide the fruit filling on top. Place the other dough rounds on top. Crimp the edges together using a fork, tightly sealing in the filling.\nBrush the tops with egg wash and sprinkle with turbinado sugar. Using a sharp knife, slice 2-3 slits in the top of each pie, allowing the steam to escape. Transfer to the refrigerator to chill for at least 20 minutes, up to 1 day before baking.\nWhen ready to bake, preheat the oven to 375 degrees. Transfer pies to the oven and bake, rotating the tray once halfway through, until the tops are golden brown and the dough is cooked through, about 20 minutes. Let cool slightly before serving.