Melt the Butter: Start by melting the stick of salted butter in a microwave-safe bowl or on the stove. Once melted, set it aside and allow it to cool for a few minutes. You want it to be warm but not piping hot.

Prepare the Graham Crackers: Break the 15 graham crackers into smaller pieces and place them in a food processor.

Pulse the Graham Crackers: Pulse the graham crackers in the food processor until they are finely ground. You should have crumbs with a consistency similar to coarse sand.

Add the Sugars: Add the 3 tablespoons of dark brown sugar and 3 tablespoons of white sugar to the food processor with the graham cracker crumbs.

Pulse Again: Pulse the mixture again in the food processor. This step helps evenly distribute the sugars and combines them with the graham cracker crumbs.

Scrape the Sides: Use a spatula to scrape down the sides of the food processor bowl. This ensures that all the ingredients are well mixed and no dry crumbs remain on the sides.

Pulse to Resemble Damp Sand: Continue pulsing the mixture until crumb mixture resembles damp sand. The crumbs should start to clump together slightly when pressed between your fingers. Be careful not to over-process; you don't want it to turn into a paste.

Transfer to Pie Plate: Pour the graham cracker mixture into a 9-inch pie plate or a pan of your choice.

Press Down with Measuring Cup: Use the bottom of a measuring cup or the back of a spoon to evenly press the crust into the bottom of a pie plate and up the sides of the pan. Be gentle and firm but avoid pressing too hard, as this can make the crust too dense.

Chill or Bake: Depending on your recipe, you can either chill the crust in the refrigerator for at least 30 minutes before adding your pie filling (for no-bake pies) or bake it in a preheated oven at 350°F (175°C) for about 10-12 minutes until lightly golden if your recipe requires a pre-baked crust.