Heat oven to 400°F. In small bowl, beat egg with water until frothy; set aside.
On lightly floured work surface, unroll pie crust. Cut into 3/4-inch-wide strips; cut each in half crosswise. Trim ends to straighten. Brush each strip with beaten egg.
On half of the strips, spoon about 1 teaspoon preserves in thin line lengthwise down center of each strip. Top preserves on each with row of miniature semisweet chocolate chips. Cover each topped strip with 1 remaining strip. Use fingers to press edges together. Press edges with fork to seal. Place on ungreased cookie sheet.
Brush tops of sticks with beaten egg; sprinkle with sugar.
Bake 12 to 14 minutes or until edges are light golden brown.
Meanwhile, in 1-quart saucepan, heat milk chocolate chips and cream over medium-low heat until chips are melted. Remove from heat; stir until smooth. Stir in Chambord.
Serve pie sticks with chocolate-raspberry dip.