I'm a fairly new baker and encountered my first recipe calling for pie weights. I don't want to buy them, and love some of the CHer's ideas for substitute weights -- particularly coins and silverware. (I don't have any dried beans on hand, the most popular option apparently.) My question is ... how much weight does blind baking require? A couple of spoons, or cover the whole tart crust with cutlery? A handful of pennies or several dollars' worth? ;) Does it depend on the dough? Any guidance would be appreciated -- I don't have time to stop into a kitchen supply store to judge the weight of a typical package of pie weights.