Koko, that recipe is the best ever - that strawberry tart is beyond beautiful.
I went nuts with the recipe saying don;t prick all the way through. It doesn't work, the bubbles come from between the pan and the crust, not within the crust. So i prick through, for the tart, because the bavarian cream filling will prevent anything from dripping through. But if i use it for quiche, the holes through the crust often do leak the filling.
The link to the other thread was so long i didn't have time to read it through, so i don';t know if this has already been said, but here;s what i do.
To blind bake, i put parchment paper in the crust, crumpling it up near the edges. Then i take a square of foil, and put that on top and crunkle that up around the edges so i can feel that it puts some pressure against the sides. My main problem is not the bubbles, which i can deal with later, but that sometimes the sides slide down. (To avoid that, i also make my top decorative edge go very slightly over the edge of the quiche pan so they hold themselves up. Nothing like trying to fill a quiche crust that has one side that's slid halfway down the side of the pan.
If i put weights in, they always seem to slide out onto the crust when i try to lift them out. I never got the hang of it. So to avoid the bubbles, halfway through, when the crust is set but still flexible, say after ten minutes, i take the foil and paper out and press down where there are bubbles. If they don't collapse, i poke them with a fork, right through to the pan, flatten, and then add a thin patch made of a tiny amount of dough. At that point it usually doesn't bubble up any more. If the dough is only partly baked like for a quiche, i just take it out. The raw dough patch, being very thin, will cook with the quiche. If it has to be baked blind i just put it back in the oven.
Hope this helps