The current Cooks' Illustrated includes a tip that a coffee filter can be used to hold the beans/rice/weights for the blind bake--have not tried it but it seems to make sense. I'd also recommend trying the classic folded puff pastry, just for fun. It's not hard to make (does take a bit of time, mostly for the rests between folding), freezes beautifully and is incredibly versatile. My new year's resolution was to always have some in the freezer.
From what you are describing I am guessing that you are making rough puff pastry, not the classic multilayered puff pastry. One thing to know is that your flour's moisture content can cahnge with the weather. Sometimes it will require more water and sometimes less. You need to work quickly and handle the dough as little as possible. I have found that making the dough in a food processor helps and if you don't have one of those get a pastry blender or a blending fork to cut the fat in to the dough keeping your hands and their warmth out of it.You can use beans or rice as weights, I use a sheet of non-stick foil, and pastry weights. The weights are ceramic marbles that you can buy in a kitchen store. They have good weight and can be used over and over again, as can the beans or rice, but the weights can be washed if needed
5. To fully bake pie shell: Preheat oven to 375 degrees. Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom; don't fill entire shell with weights. Make sure edge of dough is also covered with foil or parchment. Bake shell until the surface looks light brown, about 25 minutes; to check, lift a corner of the paper. Remove from oven and remove paper and weights. Return shell to oven and continue baking until golden brown, about 5 minutes longer. Cool completely on a wire rack before filling.
6. To partially bake pie shell: Preheat oven to 375 degrees. Line shell with foil or parchment paper and add pastry weights or dried beans to cover the bottom; don't fill entire shell with weights. Make sure edge of dough is also covered with foil or parchment. Bake on center oven rack 15 minutes. Carefully lift foil and weights out of pan and with a fork, lightly pierce dough that has puffed up. Continue baking 5 to 8 minutes or until set. Cool on a wire rack completely before filling. (A partially baked shell should be used right away.)
