Pie Crust:

Cup of Yum
1. Add the flour, salt, and butter to a food processor and pulse, adding the water (I spoon the water directly out of the cup of ice water directly into the food processor to make sure it is still ice cold) through the chute one tablespoon at a time until the dough begins tiny crumbles (don't let it become a ball).
2. Empty it into a sheet of plastic wrap and press it quickly into a ball (you don't want the heat of your hands to melt the butter) and refrigerate for 4 hours before rolling it out to use.
3. Roll the pie crust out 1/4" thick.
4. Cut into 4" circles and line in a 12 cup muffin tin that you've sprayed with baking spray.
5. Keep muffin tin in the fridge while you make the filling.

Filling:

1. Preheat the oven to 425 degrees.
2. Add 1 tablespoon of pecans to each well.
3. In a large bowl whisk together the brown sugar, corn syrup, melted butter, until smooth. Then stir in eggs, salt, and vanilla until combined. Fold in the remaining chopped pecans.
4. Pour the mixture into the muffin tins until they're about 2/3 full (there may be a bit of extra filling).
5. Bake for 12-14 minutes.
6. Remove carefully from muffin cups.