My question is how does atmospheric humidity factor in making a crust? I am always successful with my crusts when in MA and have the experience to make my measurements without having to measure using cups, simply 'eye' my measurements. I fail miserably when in AZ. Our house is in the high country elevation 5000 ft. However, I suspect humidity is the factor. When I have followed recipes or added extra shortening or attempted to add more water, it is then hard to work with to roll and plate and ultimately it is dry. From your research, i should likely use butter (for steam effect and humidity) and typical water amount? Thank you!

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