In a mixing bowl, combine all-purpose flour and a pinch of salt. Cut in cold unsalted butter until the mixture resembles coarse crumbs. Gradually add ice water, mixing just until the dough forms. Wrap in plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350°F (175°C) and grease your muffin tin with butter or cooking spray.

Roll out your chilled dough to about 1/8 inch thick. Cut circles slightly larger than muffin tin cups and place into the greased muffin tins.

In a bowl, beat together eggs. Stir in brown sugar, light corn syrup, and vanilla extract. Fold in chopped pecans.

Spoon the filling into each crust, filling them about three-quarters full.

Bake for 20-25 minutes until tops are golden brown and filling is set around edges but slightly jiggly in center.

Let the muffins cool for about 10 minutes, then transfer to a wire rack to cool completely.