There aren't any pie dough formulas I'd call special. Other than the shortening choice, they tend to fall into two classes. Those with egg and vinegar; and those without. Without are the vast majority.
What does make one crust different from another is technique. With well made crusts, the difference can usually be defined as the distinction between crumbly and flaky. "Flaky" is often confused with "tender." Flaky and crumbly crusts can both be tender, but a flaky crust breaks into large thin leaves and a crumbly crust breaks into crumbs. A truly flaky crust is a rare and wonderful thing.
If you want a very flaky crust and are willing to try advanced technique:
Use all lard and no butter for the crust. If you want butter, put it in the filling.
Chill the lard, the cut it into medium dice. Put it back in the refrigerator for a few minutes, so that it's cold when you add it to the dry ingredients.
Mix the dry ingredients together with a fork. Add the diced lard, and toss the dice with dry ingredientsm making sure each die is well coated.
Put down your fork, and use a pastry cutter to cut the lard in. Do not cut the lard into the flour thoroughly. Rather cut just enough to leave pea-sized pieces, thoroughly coated with flour.
Refrigerate the flour and lard for half an hour after the cutting-in, so the lard is cold.
Remove the flour and lard from the refrigerator. Empty the dry flour onto your board. Form it into a compact disc.
Hint: If you like you can cover the board with waxed paper before putting the flour/lard down; and cover the flour with waxed paper.
If you don't choose to use waxed paper, put your pin in the freezer at least half an hour before the next step. When you remove it from the refrigerator flour it generously.
Use your pin to roll the lard into the dough. This will press the lard into wide but very thin "leafs." As you roll, check to make sure the lard is well coated with flour. If it is not, you may have to fluff the flour mixture with a fork, or gently toss it with your fingers. Clean and re-flour your pin as necessary.
After the lard is rolled, quite thinly, into the dough -- rest the flour mixture in the refrigerator for another half hour before mixing in the ice water. The idea is for the lard to preserve as much integrity as possible.
Finally, using very cold water, mix in as little as possible to bring the flour mixture together as a ball; handling as little as possible to do so. If there's a little flour mixture left over -- fine, save it in a small bowl and refrigerate it.
Portion the dough (if necessary), and wrap each portion tightly in cling wrap. After wrapping, press down on the wrapped portion, and pat the sides to form as neat a disc as possible. (That's going to make it a lot easier to roll out neat circles.) Allow the discs to rest in the refrigerator for yet another 30 minutes so the lard can reharden and the glutens relax.
Flour your board thoroughly, unwrap one of the discs, and put it on the board. Sprinkle a proportionate amount of the unincorporated dry flour/lard on top of the disc, then sprinkle some bench flour on top of that.
Start rolling the disc. Roll from the center out. When you've gone halfway to your desired diameter, pick up the dough and turn it over -- reflour the top if necessary, and at long last finish rolling the dough out.
Hope this helps,