Blend the dry ingredients in a bowl or use the dough attachment in a food processor. Add the oil and blend until there are many balls of dough. If you want a sweetened pie crust, add the sweetener. Add small amounts of water and mix until you get a dough that is no longer sticking to the sides of the bowl. Knead a few times and form into a ball and flatten it on the counter top.
At this point you can cover and put it the dough in the refrigerator for about an hour. After the hour, let the dough rest at room temperature for 10 minutes. OR, roll it out now.
Sprinkle a little flour on the counter top and on top of the dough. Using a rolling pin, roll the dough out into an 11-12 inch circle.
If the dough is sticking to the counter, use a spatula to loosen it. Drape the pie crust over the rolling pin and gently move it to the pie pan. Press the dough into the pan and along the sides.
Here are two options for finishing the edge: 1) Roll the excess dough under and crimp the edge with your thumb and forefingers. 2) Trim the excess dough and flatten with a fork.
If your recipe calls for a pre-baked pie crust, prick the bottom of the pie with a fork several times and bake in a 400 degree oven for 15-20 minutes.
Fill with your favorite pie filling.
For a closed-top pie, roll out the second dough ball and place on top of the filling. Crimp the edges together. Don't forget to put some breathing holes on top.