Is this the way to make good pies?
My question is, are these the right way to make good crust pies


You're doing things at commercial scale and with commercial equipment and ingredients, so your method is going to be somewhat different right off the bat. As well, the owner's goal isn't necessarily to make the very best tasting crust that he can. Rather, his goal is to run a profitable business, and that means making a crust that's sufficiently appealing to customers that he can sell it, and to do so as cheaply and efficiently as possible.

There's not enough info here to know whether you're just using regular old salted butter or something that's more shelf-stable. A bakery probably goes through huge amounts of butter, so maybe it's delivered every few days, and it's not unreasonable for butter to be kept at cool room temperature for a few days, especially in large blocks that have relatively little surface area.

Home bakers generally use as little water as they can to make pastry crust, and they'd mix it as little as possible and let it rest in the refrigerator to hydrate. The goal is to get the dough to hold together while forming as little gluten as possible, so that the crust is tender and flaky. Your recipe definitely contains much more water and calls for much more mixing than home recipes. It may be that more gluten is helpful to make a dough that works reliably with the machines you use to form the bottom and top crusts. Home bakers generally wouldn't have access to "pastry gems," which I'd guess are preformed lumps of shortening that give the top crust the desired flakiness.

You really have to be the judge of whether the crust seems good to you: how does it taste? Is it tender and flaky? Also, is it good considering the owner's goals: do customers like it, does it work reliably, and can you make money selling your pies?


  and why is the top flaky crust keep lifting up after baked?


It's probably due to steam building up inside the pie, and possibly even within the crust itself. Do you dock (poke tiny holes in) the bottom crust before adding the filling? Do you cut one or more vents in the top crust before baking? If not, steam is very likely the culprit.