Combine flour and salt in a bowl. Cut in cold butter until crumbly.
Gradually add ice water until dough forms. Wrap and chill for 30 min.
Roll dough to ⅛-inch thickness and cut 24 circles. Press into muffin tins.
Preheat oven to 350°F (175°C).
Whisk eggs, brown sugar, maple syrup, melted butter, vanilla, and salt.
Stir in chopped pecans.
Fill each pastry shell ¾ full with pecan mixture.
Place a whole pecan on top of each pie.
Bake for 20-25 minutes until filling is set and crust is golden.
Cool in pans for 5 minutes, then transfer to wire racks.