Expert: Elyse Grau - 12/21/2009

Question
I know that recipes calling for leavening will need high altitude adjustments, but is there a "rule" that tells the baker if any adjustment should be made as to water or shortening when baking?

Answer
Judy:
If you are talking pie crust, you probably don't need to make any adjustments. It is cakes and breads that would be most effected, and apparently the rules are rather complicated and loose. I recommend consulting a cookbook for best results. You may need to adjust both sugar and liquid, as well as baking temp and leavening. Pie crusts don't need to rise, and since they are usually soggy anyway (for my tastes at least), losing a bit of moisture could be a good thing. Experience will be the best guide.

Elyse