Hi Patsy. Our Food editor of Sift magazine has come to your rescue! "If it's a 5-quart mixer, up to a triple batch is no problem, as long as the butter is good and cold. I cut the first half of the butter in smaller pieces and let the mixer do the work of having that coat the flour. Then the second half (quarter-sized chunks) goes in, and gets very limited mixing. Just enough to flatten the chunks." Hope this helps! Annabelle@KAF

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