First off, if you have not read my blog entry entitled "Yeast Culture Are Like Nuclear Weapons" (https://www.experimentalbrew.com/blogs/saccharomyces/yeast-cultures-are-nuclear-weapons
), it will make clear that many amateur brewers sweat pitching rates a little too much.
With that said, what is the volume of the wort to be pitched? If you pitch anywhere between 2.5 and 10m viable cells per milliliter into normal gravity wort, you should be okay. We pitch higher cell counts into high-gravity beer because of the osmotic pressure experienced with higher gravity wort. However, 10m cells per milliliter should get the job done with proper aeration. Aeration is the key with high-gravity wort because it is harder to dissolve O2 in high-gravity wort. Low O2 means poorer cell wall health after the yeast biomass exits the lag phase and begins replicating in the exponential phase. High osmotic pressure is tough on yeast cell walls. Yeast cells become "hypertonic" (shrivel) due the movement of the solvent inside of the yeast cell to the outside of the cell which has a higher solute content (i.e., the high concentration of sugar in the wort draws fluid out of the yeast cells). Yeast cells in a hypertonic state can literally implode. Strong cell walls translate to higher cell survival rates. It is the reason why pitching a starter at high krausen works so well.
Dry yeast is propagated aerobically in a bioreactor below the Crabtree threshold; therefore, it is ready to go ergosterol and unsaturated fatty acid-wise when pitched. However, that does not mean that a dry yeast culture will not benefit from wort aeration. It just means that it does not benefit as much as a liquid culture or repitched slurry.