Hi, Lisa. I have, and successfully, particularly if I'm making double or triple batch of dough. Put half the butter in cold chunks and let the paddle break them down until the pieces are pretty small. Repeat with the second half, but don't let the mixer go as long- you want those chunks to stay in nickel-sized pieces. Add the water and mix just until the dough comes together. Transfer to a piece of parchment, pat it out and fold it over on itself 3 or 4 times; you'll get a nice flaky result as long as you don't work it too much. Susan

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