For large quantities of dough with high proportion of nuts, chocolate bits, and/or nuts I've done exactly what you are contemplating with good results. Same approach works for mixing meat loaf or meat balls with a mixer.
It's usually the roll out type doughs. As soon as the machine can't seem to handle it I stop the machine and mix manually. It's a Kitchen Aid tilt machine. I never made yet pie dough with the hook. I don't see how it can mix thick pie dough.