In a bowl, mix flour and salt.

Cut in cold butter with a pastry cutter or fingers until crumbly. Add ice water a tablespoon at a time until dough comes together (5-6 is usually my lucky number).

Form into a disk, wrap in plastic, and chill for at least 30 minutes.

Roll out on a floured surface to ⅛-inch thick.

Use a 3-inch cutter to punch out rounds.

Press each dough circle into a mini muffin tin, shaping it up the sides.

Chill while making the filling.

To make the filling, preheat oven to 350F.

In a bowl, whisk corn syrup, brown sugar, eggs, melted butter, vanilla, and salt until smooth.

Stir in chopped, toasted pecans.

Polk the bottom of the mini pie shells with a fork then spoon filling into each mini crust, about ⅔ full. Don’t overfill, they puff while baking.

Bake for 21–23 minutes or until the tops are golden and the centers are just set.

Let cool in the tin for 10 minutes, then gently twist to remove and cool completely on a wire rack.