Dana, the good news is that pie crusts aren't usually too dramatically affected by changes in elevation. You may just find that you need additional water to bring the dough together. We aren't at elevation ourselves, so it's difficult for us to provide tested adjustments for our recipes, but we do have a handy guide to baking at high elevation that you might refer to for more detail: http://bit.ly/1Q8EFzZ Happy pie making! Mollie@KAF

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