Sure, just buy pasteurized juice/cider to begin with, ferment it out, carbonate, and enjoy your fizzy, dry cider... if you want to backsweeten, that takes a little bit more finesse. You would have to ferment your cider completely, add whatever you want to sweeten with, and then, pasteurize to kill the yeast once the correct level of carbonation is reached. I would stay away from backsweetening with unfermentable sugars, although this is possible, I do not like the flavors of them.
Of course it becomes easy if you keg, just ferment your cider out, chill it in the keg, dump in sweetening agent. Keep it cool and the yeast will remain dormant.