I made 20 pies for a wedding using similar technique - I used a full pound of butter and 7 cups of flour for each batch which made 8 crusts. I simply cut all the butter into 1 tbsp. chunks and added them to the flour one at a time. I used the balloon whisk to cut the butter in and by the time I added the last chunks, the first ones were fully incorporated, and there were many different sized chunks. I probably let the whisk go around another 30-40 seconds after adding the last bits. Then I switched to the paddle, drizzled in the ice water and when it started to form up, I turned off the mixer, formed a ball in the mixing bowl using my hands, and then took it out and divided it into 8 disks. It worked really, really well.

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