I have a question about step 11 on the recipe "Sausage and Kale Dinner Tart" from My Pantry Shelf. It says:
"Lay parchment paper or foil over dough and fill with beans or pie weights."
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
I've used metal spoons, probably you could cram a bunch of foil in there and pierce the crust a bunch of times and that would work too. You can use pretty much anything clean that is oven safe and has some weight to it.
HalfPint is a trusted home cook.
Try uncooked rice.
I use black beans for my weights along with parchment paper for lining (found that foil sometimes leave crust a tad soggy). Also, using an oven bag to hold your weights makes for easy removal regardless of what you use for weights.