Hi, Colleen. When making big batches of all-butter pie dough I often use the mixer with excellent results. The trick is to work the butter into the dry ingredients in two stages, as the blog recommends. As for the height of the mixing bowl, most stand mixers have a set screw (you'll have to check the manual) that you can turn to adjust the clearance of the paddle in the bowl. We set ours by putting a dime in the bottom of the mixing bowl. The paddle should be close enough to the bottom of the bowl to move it around; it takes a bit of trial and error with adjusting the screw, but it's worth doing to save a lot of scraping down the road. Susan

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