Well, since posting the EC v1.0, that's Emergency crust version 1.0, I have been tinkering around with it a bit more mainly due to the fact that I didn't like having to punch it down a few times during the course of fermentation, which in turn means one would have to be present during the entire process.
With that said, I looked for a dough formula that would keep the punching to a minimum while undergoing a counterrise for longer than just 3 hours or so. I tweaked the formula in every aspect but the most significant was in the yeast department. I went from the original 1% down to 0.1%, lowered the hydration from 60% to 58%, lowered the sugar from a whopping 4% to a mere 1.75%, raised the salt level to 2.5% and hoped for the best. It worked pretty well.
Fermentation time on the counter was almost eight hours, with a single punchdown. Not bad. And I could imagine this would also work well in conjunction with a 12 hr coldrise then an 8 hr counterrise the next day. I have still to check that out, though.
Bake temps were also factored in and the pie went in at about 575°F instead of my normal maximum of around 620625°F. Bake time, though, was still at 8 minutes.
Here's the revised formula for an 18" pie...
EC v1.1
Flour (100%): Water (58%): IDY (.1%): Salt (2.5%): Oil (1.3%): Sugar (1.75%): Total (163.65%):
 361.04 g  12.74 oz  0.8 lbs 209.41 g  7.39 oz  0.46 lbs 0.36 g  0.01 oz  0 lbs  0.12 tsp  0.04 tbsp 9.03 g  0.32 oz  0.02 lbs  1.62 tsp  0.54 tbsp 4.69 g  0.17 oz  0.01 lbs  1.04 tsp  0.35 tbsp 6.32 g  0.22 oz  0.01 lbs  1.58 tsp  0.53 tbsp 590.85 g  20.84 oz  1.3 lbs  TF = N/A

The crust was very light, had a great crunch to it and was as paperthin as I could get it without compromising the fluffy rim.