Escoffier On Line

I make Pies for a Farmer Market and have usually used the store brand of flour as it is cheaper to make my pie crust. Recently I started making Puff Pastry and wanting it perfect, I purchased high quality flour. I noticed a difference and so now am using it for my pie crusts as well. It seems to be a good bit more thirsty than the cheaper flour tho and I have been having a difficult time getting my crusts back to the way I like them.

Are higher quality flours more thirsty or should I be looking elsewhere for why I'm suddenly having problems with my crusts?