The angle at which you turn, and the speed with which you turn can certainly impact the bake, just like the time you wait until you start the turn will impact the bake. And if you look closely enough, the amount of pie you have touching the surface while you turn the pie also will have an impact.
You can turn an entire pie by "grabbing" just one piece of the rim and pulling toward you or pushing away from you. You can do it by lifting half the pie (or 1/3) with the peel between the fire and the pie, or with the peel between the non-fired wall and the pie. You can even lift he entire pie up, out and turn, as is necessary when using a small oven but making a rectangular pie.
And, of course, whether you turn the pie so it stays in the same location or not will also have an impact on the bake.
But, the direction of the turn, be it clockwise or counterclockwise would seem to have the least of all impact unless you alternate between the two and wind up burning one side.