When blind baking pastry, you are often advised to use baking beans, rice or pulses. Nothing wrong with that but I have found that using coins is a great alternative. The coins weigh the pastry down and conduct the heat brilliantly and so cook the pastry through from the top down with no bubbling up, meaning less chance of a soggy bottom, to quote Mary Berry! You will still need to take the coins out (careful, as they will be boiling) and pop the pastry back in for five minutes or so as usual to finish the cooking, but this is a foolproof way of blind baking without tears! Or is that just me?