Preheat the oven to 350 degrees F (176 degrees C).

In a medium bowl, cream the butter and sugar together until light and fluffy.

Add the vanilla extract, lemon zest, salt and 1/2 cup of the flour. Beat well and then add in the rest of the flour.

Continue beating this mixture until well combined.

Press onto the bottom and up the sides of a 9" deep dish pie pan.

Using a fork, poke holes in the dough, about 1" apart.

Bake for 15 minutes and then remove the pie crust from the oven.

While the crust is baking, prepare the filling.

Beat the cream cheese until fluffy, about 2 minutes.

Add the Greek yogurt, sugar, egg, vanilla, lemon zest, salt and beat until very well combined. Set this aside.

In a large bowl, very carefully combine the blueberries, cornstarch, sugar, and lemon juice.*

Pour the cream cheese mixture over the bottom of the crust and use a silicone spatula to make it as even as possible.

Then spoon the blueberries over the cream cheese mixture, again spreading them out as evenly as possible.

Bake for 35 minutes (also at 350 degrees F) or until the center is almost set and remove from the oven to cool completely.

Once the pie is completely cool, place it in the refrigerator to chill for at least 4 - 6 hours before serving.*

Store covered in the refrigerator for up to 4 days.