Hi, Kristen. Since water boils at a lower temperature at altitude, it's probable that the pastry shell won't rise as much as it does at lower elevations. Most of the structure in the pastry is from the eggs, not the flour, so I think it's worth a try. If I were doing these at my brother's house in CO (8100 ft) I would increase the oven temperature by 25°F to help everything happen quicker. Susan

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