I realize this post is perhaps coming a bit late for your Thanksgiving baking, but in case you are planning for more pies this season, I wanted to comment on some recent experiences with blind baking, or what most people know as the prebaked pie shell.
Generally, the drama that ensues with prebaking a homemade crust is the slippage factor. It's very hard to keep a real all-butter or mostly butter pie crust from slipping into a big buttery pile at the bottom of your pie pan. For some reason, the machine-made, store-bought, full-of-palm-or-various-tropical-oils refrigerated or frozen pie crusts don't do that, and I'm not sure why. I'd imagine it has something to do with the amount of preservatives and other fake ingredients that hold it in place. Makes me wonder whether you really should be ingesting something that will most likely still be there in 2030.
Well, never fear; Flaky Pastry's here to help clear the path to homebaked pies. First, you need a trusty, all-purpose pie dough recipe. Dorie Greenspan's Good for Almost Everything Pie Crust recipe is a foolproof keeper around our house. I use it for everything, including chicken pot pie (and other savory pies), hand pies and turnovers, fruit pies, cream pies, nut pies, you name it. The sugar in it is negligible and mostly helps with the browning factor, so using it for savory baking is just fine. Some butter purists would balk at its use of shortening, but it actually aids in the flakiness factor. I highly recommend making her recipe as-is. Don't change a thing! You'll be thrilled with the finished product.
You can dry out your beans on a sheet pan overnight for future use. I store mine in Ziploc bags in the pantry. Unfortunately, I have only recently switched to using beans, so I can't speak to how many times you can use them, but I suppose the beans will start opening and exposing themselves (!!!) after multiple uses, so definitely throw them out when they reach that point.