There are yeast pitching calculators around the internet (I use Yeastcalculator.com, there's also MrMalty.com) and your optimum* number of cells to pitch will depend on many factors, like style of beer (lagers require more yeast cells), gravity (more cells is optimal for higher gravity) etc.
You also have to take into account the how old your pack of yeast is (the number of healthy cells die off the longer it is since the pack was produced).
* Optimum is the important word here, because 1 very fresh pack might get the job done, but might also give you more yeasty esters in your finished beer because they are under more stress than they would have been if you'd pitched the optimum number of cells.