Crush the graham crackers into fine crumbs. Mix with melted butter until combined, then press into a pie dish. Chill for 10-15 minutes.

Blend or mash blueberries until smooth. Combine blueberry puree, chia seeds, sugar, lemon juice, vanilla, and salt in a bowl. Let sit for 5-10 minutes.

Fold in Greek yogurt until fully combined, creating a creamy filling. Adjust sweetness if needed.

Spoon the filling into the chilled crust and spread evenly. Chill 3-4 hours or overnight to set.

Garnish with blueberries, lemon zest, and mint leaves before serving. Use a warm knife for clean slices.