I make pies every year, I always make my own filling but use graham cracker crumb crust. Last year I tried making my own crust but it was a disaster. I got the hang of it at the end but was short on time and had to get some graham cracker crusts to make up the difference. I've definitely got it this year, my new stand mixer was extremely helpful in keeping the process quick.

This may seem like a stupid question but I'm not sure exactly how to handle the pie weights. I only bought one box of them but have 8 pies to make. I didn't know you're supposed to put the whole box in one pie, I wanted to blind bake multiple crusts at a time. I can get more or just use a substitute like sugar for the second one, but can I re-use the weights while they're hot? Or should I just drop them in water to cool and dry them off before re-using them? If I'm putting them on top of parchment paper, do I even have to worry about drying them off? The ones I have are ceramic. I've just never done this and I'm not familiar with the tricks and such. I don't want to have too much downtime between crusts. Thanks in advance!