Interesting post. Looking at your work sheet, however, I see a couple of problems. First, the pan is 7” at the bottom and 9” at the top, so you should have used the average diameter, 8”, instead of 7”. Second, you didn’t add any extra for crimping on the top crust as you did on the bottom. The top crust should be 11” in diameter. Taking these into account, the bottom crust is 14” and the top is 11”. The areas of the crusts are 153” and 95” and the ratio is 1.6:1, which means the bottom crust should be 60% of the total. At least that’s the way I see it. (Having just prepared the crusts according to your method, I found the dough for the top crust was scant.)

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