What is a common consequence of overworking pastry dough?

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Gluten development is the factor at work here. When pastry dough is mixed and handled too much, the gluten proteins form a stronger network that traps the dough’s structure. This makes the crust tougher and chewier instead of light and delicate, and it also reduces the ability of fat to create and maintain distinct, flaky layers. The tightened gluten can contract as the dough bakes, leading to shrinkage along the edges of the crust. So the common consequence is a crust that is tough and chewy with less flakiness and a tendency to shrink.