Hi Irene, we've developed a full High-Altitude Baking Chart that comes in handy if you're baking at elevation. It gives specific adjustments based on where you are and what you're baking. For pie crust, you might need to increase both the flour and liquid. For the liquid, increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1 1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid if you find your pie crust is particularly deliciate and crumbly. (The extra liquid keeps the dough from drying out at higher temperatures and evaporation rates.) You'll also want to add 1 more tablespoon of additional flour once you're at 3,5000 feet, and for each additional 1,500 feet, add one more tablespoon of flour. (This helps strengthen the structure of your pastry.) We hope this helps, and good luck! Kye@KAF

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