Crush about 9-10 graham crackers or digestive biscuits in a food processor until they resemble fine crumbs. Melt 4 tablespoons of unsalted butter and mix thoroughly with the crumbs, then press this mixture into the bottom and sides of a 9-inch pie dish. Chill in the refrigerator for 15 minutes.

In a mixing bowl, mash or blend 1 ½ cups of fresh or thawed blueberries until smooth, leaving some chunks for texture. Stir in ¼ cup of chia seeds, ¼ cup of granulated sugar or sweetener, 2 tablespoons of lemon juice, and a pinch of salt. Fold in 1 cup of Greek yogurt or cream cheese until well combined. Let sit for 5-10 minutes to thicken.

Once your crust is ready and the filling has thickened, carefully spoon the blueberry mixture over the chilled crust, smoothing the top with a spatula.

Cover the pie with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

When ready to serve, remove the pie from the fridge and add desired garnishes. Top with fresh blueberries, lemon zest, or mint leaves. Use a sharp, warm knife to cut neat slices for serving.