They will shrink less if they are refrigerated before baking. To prevent leakage, the shell can be brushed with egg-wash before baking or with melted couverture after baking. The addition of egg yolks and sugar, giving them characteristics of cookie dough can enrich pie doughs. This is not advisable for fruit filled pies, since the dough would brown before the filling is done. For best flavor, some percentage of butter should be used.
Apple pies are especially good if made with a combination of butter and lard.
Dissolve salt in ice water. Add ice water mixing just enough to incorporate. Place on bench and fold dough over itself 4-5 times, until it comes together and forms cohesive dough. This will create the layers of fat and flour-water that make the dough flaky. Will make 24-30 top crust, depending on thickness.