Begin by crushing 1 ½ cups of graham crackers in a food processor until you achieve fine crumbs. Melt ⅓ cup of unsalted butter and mix it with the crumbs. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish, creating an even layer. Chill the crust in the refrigerator for about 15 minutes to help it set.

While the crust chills, take 2 cups of fresh or thawed blueberries and either mash them with a fork or blend them in a processor until smooth. In a medium bowl, combine the blueberry puree with 3-4 tablespoons of chia seeds, ⅓ cup of granulated sugar, the juice of one lemon, and a pinch of salt. Stir in 1 cup of Greek yogurt or cream cheese until well blended, letting the chia seeds absorb the moisture for about 5-10 minutes.

Once the chia filling has thickened, take the prepared crust out of the refrigerator. Spoon the blueberry chia mixture into the crust, spreading it evenly with a spatula. Smooth the top to ensure an attractive presentation.

Cover the pie with plastic wrap or foil, then refrigerate it for at least 3-4 hours, preferably overnight.

When ready to serve, remove the pie from the refrigerator and garnish it with fresh blueberries, a sprinkle of lemon zest, or a few mint leaves for color. Slice with a warm, sharp knife, wiping it clean between cuts for perfect slices. Enjoy your delightful dessert chilled!