In a medium bowl stir together piecrust mix and the 1/4 cup sugar. Add enough water to be able to form a ball with it. Divide dough ball in half.
On a lightly floured surface, roll each half of the dough into a 9-inch circle. Transfer 1 circle to a greased cookie sheet or pie plate.
For filling, combine the nuts, the 1/3 cup sugar, honey, cinnamon, and lemon juice. Spread over dough circle on cookie sheet. Top with remaining dough circle. Use tines of fork to seal edges and prick dough. Brush with milk.
Bake in a 375 oven for 15 to 20 minutes or until pastry starts to brown. Cool 10 minutes on a wire rack. While warm, cut into 16 to 20 wedges. Cool completely.
In a small saucepan combine the chocolate pieces and shortening. Cook and stir over low heat just until melted. Drizzle over wedges.