If you do have a problem you can dip the bottom of the tart pan in warm water to encourage the sides to release. The heat will start melting the butter in the crust so you should do this process quickly. Don't allow the tart pan to sit in water. Once you remove the pan from the sides, the pie will remain on the pan bottom for serving. Pie weights work a little bit better because they are ceramic and distribute the heat nicely across the crust.
Beans work just fine.
Store them in a canister with a tight fitting lid and reuse them.