Combine 1 and ½ cups of all-purpose flour and a pinch of salt in a mixing bowl. Cut in ½ cup of cold, unsalted butter until the mixture resembles coarse crumbs. Gradually add 3 to 4 tablespoons of ice water until the dough holds together. Wrap in plastic wrap and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (175°C). Grease muffin tin cups with butter or cooking spray.

Roll out the chilled dough to about 1/8-inch thickness. Cut out circles and place them in the greased muffin tin cups.

Whisk together 2 large eggs, 1 cup of packed brown sugar, ¾ cup of light corn syrup, and 1 teaspoon of pure vanilla extract until smooth. Fold in 1 cup of chopped pecans.

Spoon the filling into the crusts, filling about three-quarters full.

Bake for 20-25 minutes until the filling is set and the tops are golden brown. Cool in the pan for 10 minutes.

Remove from the muffin tin and cool completely on a wire rack before serving.