How long does it take to make Shortcrust pastry?

Chill half an hour to an hour, and blind-bake at 180°C (355°F) for about 12 minutes.

32 minTotal

2 minActive time

30 minSetting

#	What to do	How long
1	Put the flour in a bowl	—
2	Add the cold butter in cubes and rub it in with your fingertips	1 min
3	Add the eggs and cold water and quickly bring together with your hands, without kneading, just	1 min
4	Whip the soft butter with the sugar	—
5	Wrap in plastic wrap and chill at least 30 minutes	30 min

The butter must stay cold: butter that melts in your hands gives a hard dough instead of a crumbly one. Work quickly, and if the dough warms up, put it back in the fridge.
Knead as little as possible: long kneading develops gluten, and the dough comes out tough and shrinks in the oven.
Cream the butter soft, at room temperature: cold butter doesn't take in air, and melted butter doesn't hold it.
Chilling firms the butter and relaxes the gluten: the dough rolls out easily, doesn't stick to the counter and doesn't shrink in the oven.

Shortcrust is twice as much flour as butter by weight, for example 200 g flour and 100 g cold butter. Empanada dough is leaner, and that's the recipe's choice.
Bring it together with two yolks, and cold water or sour cream only by the spoonful: too much liquid makes the dough tough.
Don't knead: rub the butter into the flour to a wet-sand texture and mix only until the dough comes together.