In a bowl, combine flour and salt.
Press in shortening and butter with a pastry blender until crumbly.
Add water, stirring with a fork until a ball forms.
Roll out the pastries into circles.
Press onto the bottom and up the sides of 7 oz ramekin dishes.
In a medium bowl, whisk together the beaten egg, sugar, melted butter, dark corn syrup, ground cinnamon and vanilla extract until well combined.
Place pecans into the bottom of the pie crusts.
Pour the filling on top of the pecans, divided evenly. Add a few more pecans to the tops if desired.
Place the ramekins on a baking sheet and bake for about 30 - 35 minutes, or until the middle of the pie is mostly set and not too wiggly. The center will puff up a bit.