High Altitude Recipe Adjustment
I've made this pie crust for over a year with about 10 different recipes from the 4+20 book. The crust flavor and texture turn out well after baking, but the rolling out of the dough after refrigeration is infuriating - it's not supple! If I make the cold disk thinner or thicker, leave on the counter for shorter or longer times, it still does not look like the pictures and makes it difficult to practice any finishing techniques other than forking the edges. I'm at 7400ft in Flagstaff, AZ. What can I do to adjust this recipe and get a really soft beautiful looking dough upon roll out?