In a large bowl, combine 1 cup of all-purpose flour and a pinch of salt. Cut in 1/2 cup of cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing until the dough just holds together without being sticky. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat your oven to 350°F (175°C).

Roll the dough to about 1/8 inch thick and use a round cutter to create circles fitting into your greased muffin tin.

In a separate bowl, whisk together 2 large eggs, then mix in 3/4 cup packed brown sugar, 1/2 cup light corn syrup, and 1 teaspoon of vanilla extract. Blend until smooth, then fold in 1 cup of chopped pecans.

Spoon the pecan filling into each prepared crust until about three-quarters full.

Bake in the preheated oven for 20-25 minutes until the filling is set and tops are golden brown.

Let cool in the tin for 10 minutes before transferring to a wire rack to cool completely.