For The Bakers Out There, Beans or Pie Weights?

With fall on its way, I wanted to started baking again and start experimenting with pies and tarts. I noticed on a lot of the recipes, they call to cook the crust before hand and to ensure it doesn't bubble to place tin foil over the crust and fill it with beans or pie weights or pie weight chain. I was just wondering if there are any bakers out there that have a preference and why?