1 Let refrigerated piecrust stand at room temp acc. to pkg directions. Trim 1 of the piecrusts to a 9-inch circle. Sprinkle 1 side of the circle with the flour. Center the circle, flour side down, in the bottom of a 9-inch pie plate. Using a 2 inch fluted round cutter, cut remaining piecrust into 20 rounds. Brush edge of crust in pie plate with water. Arrange and overlap the 2-inch rounds around edge of piecrust to form an scallop edge; press rounds to the edge of piecrust circle to seal. Using a fork, prick the bottom and side of the pie crust.
2. Line pastry with a double thickness of foil. Bake in a 450 degree oven for 8 minutes. Remove foil; bake 5-6 minutes more or until golden. Cool completely on a wire rack. In a chilled medium bowl, stir ice cream just enough to soften. Stir in margarita mix concentrate. Return to freezer; freeze about 30 min or until nearly firm.
3. Meanwhile, if desired, stir tequila into lime sherbet. Return to freezer; freeze about 30 minutes or until nearly firm.
4. To assemble pie, randomly drop spoonfuls of lime sherbet into ice cream mixture, folding with a spatula just to marble slightly. Do not overmix. If mixture seems soft, return to freezer and freeze until nearly firm. Gently transfer ice cream mixture to the baked piecrust. Cover; freeze at least 4 hours or until firm. This pie keeps in the freezer for up to 1 week if wrapped in moisture- and vapor-proof wrap.
5. To serve, let pie stand at room temp about 20 minutes to soften slightly. Cut into wedges. Garnish with lime slices.
Makes 8 servings.
From Better Homes and Gardens Make-Ahead Cooking.