Toffee pie with lingon berries

Pie crust

125 g butter

1 dl sugar

1 dl rolled oats

2 dl wheat flour

1 tea spoon cinnamon

Filling

3 dl double cream

1,5 dl light syrup

1,5 dl muscovado sugar

1,5 tea spoon vanilla sugar

75 g butter

0,5 tea spoon sea salt

2 dl lingon berries

Heat up the oven to 200 degrees C. Melt the butter for the crust and mix in sugar and oats. Mix in the flour and the cinnamon and stir to a pie crust dough. Press the crust into a buttered spring tin. Make sure the crust goes a few centimeters onto the edge. Cool in the fridge for 30 minutes. Bake in the oven for 10 minutes and cool. Boil the cream, syrup and muscovado sugar in a saucepan. Boil for 20 minutes. Stir meanwhile. Make a ball test in some cool water. If the toffee is firm it is ready. Stir in the vanilla sugar and the butter. When the toffee is cold pour into the crust and place in the fridge for 1 hour. Decorate the pie with lingon berries and sea salt.