When blind baking I use Delias method which involves nothing & works perfectly
This is what she says
Forget about baking beans – it's really all too much bother. Provided you've lined the tin correctly, as above, all you now need to do is prick the base all over with a fork, as this will release any trapped air, which is what causes the centre to rise up. Then brush the base and sides all over with beaten egg, which will provide a sort of waterproof coating so that the pastry stays beautifully crisp even after the filling has gone in. Normally this small amount of beaten egg can be taken from that used for the filling in the recipe.
The oven needs to be pre-heated and, at the same time, you should pre-heat a good solid baking sheet on the centre shelf. The temperature for pastry is usually gas mark 5, 375 F (190 C), but you should always refer to the particular recipe. Then pop the pastry case in to pre-bake for 20-25 minutes or until it is turning golden brown. It's a good idea to have a peep halfway through – if the pastry is bubbling up a bit, just prick it with a fork and press it back down again with your hands.
Once the filled pastry case has been baked, to remove the flan tin, place the tart on a tin or jar, loosen the pastry all round with a small knife or skewer and ease it down.http://www.deliaonline.com/how-to-cook/ ... astry-case