Begin by crushing 1 package of graham crackers into fine crumbs. In a bowl, combine the crumbs with melted unsalted butter until well mixed. Press this mixture into the bottom of a 9-inch pie dish and chill for 15 minutes.

Prepare the filling by mashing or blending 2 cups of blueberries. Stir in 3 tablespoons of chia seeds, 1/4 cup of granulated sugar, juice from 1 lemon, and a pinch of salt. Let the mixture sit for 5-10 minutes.

Gently fold in 1 cup of Greek yogurt until integrated and smooth. Set the mixture aside.

Pour the blueberry chia filling into the crust and spread evenly. Cover with plastic wrap and refrigerate for at least 2 hours.

Decorate with fresh blueberries, lemon zest, or mint leaves before serving. Enjoy chilled.