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In a medium bowl, combine brown sugar, salt, vanilla, corn syrup, and pecans.
Mix well. Set aside.
Heat oven to 375℉/190℃.
Line a cookie sheet with parchment paper. Set aside.
Combine flour and salt in the bowl of a food processor fitted with the dough blade.
Pulse a few times to combine.
Add butter, a few slices at a times, pulsing after each addition.
Add ice water 1 Tablespoon at a time until ingredients form a dough.
Turn out onto a lightly floured, non-stick surface.
Roll to ⅛ inch thick.
Use a 2½ inch cutter to cut out circles, re-rolling until you have used all the dough.
Place half of circles on prepared pan.
Place 1½ teaspoons filling in the center of each circle.
Use a small cutter in your choice of shape to cut the center of each remaining dough circle.
Place the cut circles on top of the filling.
Use a fork to seal the edges.
Make egg wash by whisking the egg and water together in a small bowl.
Brush the top of each pie with the egg wash.
Place in freezer for 20 minutes.
Bake for 25 minutes, or until golden brown.