For the crust, combine the graham cracker crumbs, butter and sugar in a food processor. Pulse to combine. Pat the crumb mixture over the bottom of a 9-inch springform pan. Freeze for 20 minutes.
For the pie, combine the yogurt, lemonade concentrate and lemon juice in a bowl and mix well. Spread the yogurt mixture evenly in the prepared springform pan. Freeze, covered with foil or plastic wrap, for 6 hours or until firm.
For the sauce, combine the blueberries, sugar and lemon juice in a food processor. Process until pureed. Press the puree through a fine mesh sieve into a bowl. Taste and add additional sugar and/or lemon juice if desired.
To serve, allow pie to soften slightly at room temperature. Spoon 1 Tablespoon of the sauce over each serving. Serve immediately.