Epic FAIL - Pie Crust

In an effort to truly document the process for making the Mushroom Tart served at that gathering a couple of Saturdays ago, I attempted Cousin's pastry/pie crust... I had the ingredient list and a succinct and incomplete list of instructions. I have a basic understanding of the physics of pastry dough, cold butter holds it's shape better, cold water helps, the dough needs to rest, you don't want it to get too warm while you work it, too much gluten makes for a tough crust, you get the picture. So armed with my book learning and no practical knowledge, I slogged into the quagmire that is pastry dough.
The recipe is rich as and simple as far as I can tell by comparing it to various recipe tomes.
1 cup unsalted butter
1 cup all purpose flour
Ice water in quantity enough to bring it together.
Instructions from Cousin include "cut in butter to flour till small pebbles form", "use hands to mix in water...drizzling small amounts at a time, till it just comes together", "knead a couple of times and wrap in plastic and let rest for a couple of hours", and "do not over mix, even if you think it wont hold together, it will". If you bake this might all sound familiar and to me it sounded relatively simple, especially the first part cause I learned how to cut in shortening for biscuits when I was about 5. I think I did a decent job on all the steps provided. I have a dough that came together.I was able to roll it out after an appropriate rest period and get it into a 9" tart pan.

Shape it...
Here is the failure part of todays tale of woe. I didn't have, (didn't, do now) have any pie weights or dried beans to blind bake the crust, so I conjectured that the smallest of the graduated tart pan set would have enough weight to do the job.
I was so vastly wrong it is quite comical. I made a puffed up crust with the impression of the bottom of the small pan baked into the shape. I also didn't until after a conversation with my mother, remember to fork the bottom of the crust to allow steam to escape.
Here is what it should have looked like... A bag of dried red beans did the trick, also forking the bottom.
So thats part of my weekend...
I have more stories of thing not quite going right, but if I tell all now I might not have anything to regale you with later...

Cheers

Chris