Make the Crust:

1. In a large bowl, mix together the flour, butter, and salt using a pastry blender or two knives and cut in butter until mixture resembles coarse crumbs with some larger lumps.
2. Drizzle 2 tablespoons ice water evenly over mixture and gently stir with a fork until incorporated. Squeeze some dough together a small ball. If it does not hold together, add more water, 1/2 tablespoon at a time and test again.
3. Form the dough into a ball (do not overwork the dough). Divide the ball in half and flatten each into discs.
4. Wrap each disc tightly in plastic wrap and refrigerate for at least 1 hour.

Make the Pie:

1. Preheat oven to 350°F.
2. On a lightly floured surface, roll out each pastry dough with a lightly floured rolling pin until a 3-inch circle. Fit each dough into the Corningware meal mug, covering the bottom with dough and press the excess dough onto the sides (halfway up). Lightly prick the bottom all over with a fork. Chill until firm, for about 30 minutes.
3. In a medium bowl, whisk together the melted butter and brown sugar until smooth. Whisk in corn syrup, eggs, vanilla, and salt.
4. Distribute the pecans into each mug and pour half of the syrup mixture evenly into each mug.
5. Bake for 20 minutes and then cover loosely with aluminum foil to prevent the top from burning. Bake until filling is set (another 20-25 minutes). Filling should not be overly jiggly and should only jiggle slightly in the center when gently shaken. Remove from oven and cool completely.
6. Serve with a scoop of vanilla ice cream or whipped cream.