Ben, welcome to the forum. I am a bit confused as to what it is you are looking for. Is it a dough recipe, a tool for deflating bubbles, or the process for opening dough balls that will encourage bubble formation? Perhaps the baking method or type of oven ? I think that most folks that like an airy cornice, don't necessarily like bubbles in the body of the pie. I may be wrong, having not taken a survey.
Please let us know what you want to achieve, perhaps your dough recipe and process would also help.
Good luck with your pies.
Pics, always help