I think the reason I don't do 2/3 and 1/3 is that I put the top crust OVER the bottom crust and then fold it under and seat and crimp from there. That way, it always looks pretty (and if it isn't so exact, the ugly is hidden on the bottom side). When you do that, you actually do need close to half and half, though I confess I always pick the bigger "half" for the bottom 'cause it has to go up the sides ...

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