Moved to the Sonoran Desert 7 years ago and when I blind bake a pie shell it shrinks terribly, used the same 3 ingredient recipe back in the Midwest that my Mom made for decades, didn’t matter if lard or butter/margarine were used, no shrinkage. I have found that here on the desert I have to use more liquid in flour base recipes as the flour is dryer. Low single digit humidity is a common thing. If I buy the two pack rolled pie crust it does not shrink. Any thoughts why it shrinks?

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