Have you ever popped the crust in the freezer for like 20 minutes after weighting it? Totally, that overnight chill is a game changer for keeping shape. I do something similar where I chill the dough twice, once before rolling and once after it's in the pan. The cold just makes the butter firm up so it doesn't melt too fast and cause shrinkage. Using those ceramic pie weights instead of beans made a big difference for me too. It's all about keeping everything cold until the oven sets it.