Gosh, that's a big mixer! You can definitely handle a lot more than 3.14 crusts in a mixer of that size, and 10 seems like a reasonable guess for maximum capacity. When scaling up a recipe to that degree, though, you'll want to be very careful with your baker's percentages, rather than simply quadrupling (or whatever the ten equivalent of that is) whatever the single recipe recommends. We've got an excellent blog post about how to do this, as well as our professional reference page. Here's wishing you a very joyful Pi Day and happy baking! Kat@KAF

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