Whole Wheat Pastry Flour vs. Graham Flour

Toast

I meant to buy whole wheat pastry flour, but instead got whole wheat Graham flour because that was all my grocery store had.  Are they the same thing? 

If not, how different are the two?

These days Graham flour is typically just a coarsely milled whole wheat flour.  WW pastry flour will be finely ground and have lower gluten content.  So, not the same stuff at all.

Thanks for the quick reply.  King Arthur Flour describes their whole wheat pastry flour product as "also known as Graham flour" so I am confused.  

I usually make pie crusts from 100% WW pastry flour.  How different would it be if I did it with all Graham flour?