Make the pie dough. Follow the instructions for the normal crust, or gluten free version linked in the ingredients. Chill the dough for 30 minutes before rolling out.

Preheat the oven to 400*F. Roll out your pie dough on a floured surface. Roll the dough out so it goes 2 inches past the pie pan. Roll up and onto the pie pan that has been oiled. Cut away excess edges and crimp the edges. Add parchment paper and pie weights to the middle of the pie, or dried beans, and bake for 15 minutes, then remove from the oven and remove the beans and parchment. Bake for another 5 minutes until the middle is golden, remove.

Set aside the crust to cool to room temp. DECREASE THE OVEN TEMP TO 300*F.

In a pot over medium heat, add the heavy cream, ½ cup of sugar, salt and vanilla. Bring up to a steep and whisk together. Turn off the heat.

In a separate bowl, whisk the egg yolks together. While whisking, very slowly whisk in the hot cream mixture, a small amount at a time.

Pour the cream mixture into the pie crust. Blow out any surface bubbles with a torch to get a smooth surface. Bake in a 300*F oven for 35-45 minutes, until the edges are set, but the middle has a slight wiggle. Cool at room temp for 1 hour, then set in the fridge for 4 hours or overnight.

Right before serving, add 2 tbsp of sugar to the top and shake around so it is even. Brulee with a torch, then slice and serve!