Lovely pie! As they say, “As American as Apple Pie!”
I sometimes add a small amount of sugar to my flaky American pie crusts, but not a lot. Somewhere between 1 teaspoon to 1 Tablespoon per cup of flour, never more. As some of the other folks have said, it’s just a different style of crust. I have made a couple of Italian style tarts with “pasta frolla” dough—it’s quite different from American-style pie crust. Delicious, but different!