Begin by crushing graham crackers or digestive biscuits until they resemble fine crumbs. In a mixing bowl, combine the crumbs with melted unsalted butter (or coconut oil for a dairy-free option) until thoroughly mixed. Press the mixture firmly into the bottom of a 9-inch pie dish, creating an even layer. Chill the crust in the refrigerator for 10-15 minutes, allowing it to firm up before adding the filling.

While the crust firms up, prepare the filling. If using fresh blueberries, mash them with a fork; if using frozen, thaw and drain them first. In a bowl, whisk together the mashed blueberries, chia seeds, sugar (or your choice of sweetener), lemon juice, and a pinch of salt. Allow the mixture to rest for 5-10 minutes for the chia seeds to absorb moisture and thicken.

Next, fold in your Greek yogurt or cream cheese, blending until smooth. Make sure the filling is well-combined, as this will create the creamy texture that balances the sweetness of the blueberries.

Remove the chilled crust from the refrigerator and spoon the blueberry-chia filling into it. Use a spatula to smooth the top and evenly distribute the filling. Cover the pie and chill it in the refrigerator for at least 3-4 hours, or overnight.

When ready to serve, take the pie out of the fridge. Decorate with fresh blueberries, lemon zest, or mint leaves for a pop of color and additional flavor. Enjoy!